Subru Uncle's Channa Masala(Delicious Chickpea Curry We All Love
"This goes well in my house. It was taught to me just the day before I left Oman for Orlando by Subru uncle who has worked for 13 years as a chef in my house. For this recipe, the tamarind juice must be prepared by soaking a 3 inch piece of tamarind in 1 1/2 cups of hot water, squeezing the tamarind piece and extracting the juice. Then collect the required amount of the same in a cup and use."
- Ready In:
- 24hrs 45mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 2 cups chickpeas, soaked overnight in plenty of water
- 4 small onions, peeled, washed and finely chopped
- 5 -6 garlic cloves, peeled, washed and finely chopped
- 2 inches fresh ginger, peeled, washed and finely chopped
- 1 -2 medium green chili, washed, ends trimmed and slit
- 1 tablespoon cumin seed
- 4 tablespoons pure wesson canola oil
- 1 1⁄2 teaspoons turmeric powder
- 3 teaspoons coriander powder
- 2 bay leaves
- 1⁄2 teaspoon baking powder
- 1⁄4 cup water, to cook tomatoes
- 2 medium tomatoes, washed, peeled and finely chopped
- 3⁄4 teaspoon red chili powder
- 3 teaspoons salt
- 1 teaspoon garam masala powder
- 1⁄2 cup tamarind juice
directions
- Soak the chickpeas overnight in a large pot in lots of water.
- The next day, throw out the water in which the chickpeas were soaked, wash them well, and then add fresh water to the pot.
- Bring to a boil.
- If the chickpeas were not soaked overnight in water, then it will be hard to bring them to a boil and to cook them soon. In that case, add the baking powder to the pot of chickpeas and water, and, then bring to a boil. The chickpeas will boil quickly with the addition of baking powder.
- Boil until the chickpeas are tender.
- Remove from heat and keep aside.
- Heat oil in a large pot on high flame.
- Once its hot, toss in the cumin seeds.
- Allow to crackle.
- Tear the bay leaves into 2 parts, add to the pot and saute for 10 seconds. {Chef's Tip: If the bay leaves are torn and then added to the pot, it brings out the aroma better}.
- Once they stop crackling, toss in the ginger, garlic, onions and green chilli.
- Stir-fry on medium flame until the raw smell of the ginger and garlic is gone and the onions are browned.
- Add turmeric, red chilli and corriander powders.
- Mix well and stir-fry for 5 minutes on medium flame.
- Then add the tomatoes, mix well and cook on medium flame for 5 minutes.
- Add 1/4 cup water, stir well and cook on high flame until the tomatoes are extremely softened.
- The consistency of the tomato mixture should be mushy and in simpler words, really soft.
- Add 3 tsps.
- of salt.
- Mix well.
- Add a little shy of 1/2 cup tamarind juice.
- Stir in garam masala powder.
- Mix well, then add the cooked chickpeas, 1 1/2 cups of water and about 1 1/4 cups of water in which the chickpeas were cooking.
- Mix well and boil on high flame for 10 minutes.
- Remove from heat, garnish with corriander leaves and serve hot with parathas/rice/rotis/white bead with yogurt on the side.
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Reviews
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Very easy and delicious. We make it all the time, with precooked chickpeas. -
I have made this several times now and I have to say it is a great dish. The flavour is really enhanced by the addition of Tamarind. -
I made a half recipe of this the other night and it was fabulous! I used canned chickpeas instead of dry and used the liquid they came in instead of adding water. I halved everything but the tamarind juice - I love the richness tamarind adds to this dish! My husband doesn't like chickpeas but has agreed to try this recipe next time I make it because he liked the sauce so much. We didn't have cilantro on hand so I substituted a little bit of parsley - not as good, but better than nothing. -
The flavor of this is amazing! I rated it a 3 star because I couldn't figure out what to do with the baking powder or bay leaves. Also because cilantro wasn't on the ingredient list I didn't get any at the store. Because I had cooked chickpeas on hand, so I didn't have to do the first five steps.
Tweaks
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I made a half recipe of this the other night and it was fabulous! I used canned chickpeas instead of dry and used the liquid they came in instead of adding water. I halved everything but the tamarind juice - I love the richness tamarind adds to this dish! My husband doesn't like chickpeas but has agreed to try this recipe next time I make it because he liked the sauce so much. We didn't have cilantro on hand so I substituted a little bit of parsley - not as good, but better than nothing.
RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>
