Subru Uncles Channa Masaladelicious Chickpea Curry We All Love Recipes

CHANNA MASALA (CHICKPEA CURRY)

Steps:

• Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
• Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

SUBRU UNCLE'S DELICIOUS S. INDIAN SAMBAR VEG CURRY WE ALL LOVE

Steps:

• Prepare the tamarind pulp by first soaking a few pieces of tamarind in 1-1/2 cups of hot water.
• Squeeze the tamarind pieces as well as you can and allow the tamarind pulp (juice) to mix into the hot water.
• Once you have squeezed out half a cup, transfer this to a pot.
• Note that the consistency of the tamarind pulp should be such that you have more tamarind pulp and less water.
• Add the chopped ladyfinger to the pot.
• Allow to boil for 5 minutes.
• This is a neat trick Subru uncle's taught me.
• By doing this, the sticky fluid that comes out of the ladyfinger will not come out.
• Remove from heat and keep aside.
• Now, take a large pot in which you will be preparing the sambar.
• Heat the pot on medium-high flame.
• Once its hot, pour 3 cups of water in it.
• Add the drained toor dal (yellow lentils) and mix well.
• Add garlic and mix well.
• Allow it to boil well (for about 15 minutes).
• Lower flame and add all the chopped and diced vegetables to the boiling lentils (toor dal).
• Mix in turmeric powder, asafoetida powder, salt and Sambar masala powder.
• Fold in the chopped tomatoes.
• Cover with a tight-fitting lid and cook until the tomatoes are softened and the veggies are tender.
• In the meantime, prepare the seasoning.
• For this, heat oil in a non-stick frying pan on medium-high flame.
• Once it's hot, add mustard seeds, methi seeds and cumin seeds.
• Allow to crackle and splutter.
• Once this stops, add curry leaves, green chillies and whole red chillies to the pan.
• Mix well and stir-fry for 2 minutes on medium flame.
• Remove the pan from heat.
• Add this seasoning to the sambar.
• Mix well, cook on simmer for 5 minutes and serve this wonderful curry immediately (hot) with cooked long-grain Basmati white rice and low-fat plain yogurt, if required.

SUBRU UNCLE'S DELICIOUS SPICY S.INDIAN RASAM CURRY WE LOVE

Steps:

• With the help of a pestle, pound ginger, garlic and whole black peppercorns in a mortar as nicely as you can until the peppercorns are completely crushed and the ginger and garlic are completely softened.
• Keep aside.
• Extract tamarind pulp out of tamarind by soaking 4-5 one-inch sized pieces in 1 1/2 cups of hot water.
• Press these tamarind pieces to squeeze out the juice/pulp out of the tamarind.
• Transfer the tamarind pulp in a clean bowl.
• Keep aside.
• Heat oil in a pot on medium-high flame.
• When its hot, add mustard seeds, methi seeds and cumin seeds.
• Allow to splutter and crackle.
• Once it stops spluttering and crackling, add curry leaves and green chillies.
• Stir-fry for a minute or two.
• Then add the whole red chillies and stir-fry for another minute.
• Add the above prepared ginger-garlic-black peppercorns mixture to the pot.
• Mix well.
• Then add turmeric powder, red chilli powder and corriander powder.
• Mix well and continue to stir-fry for 2-3 minutes.
• Put the chopped tomatoes in a bowl and crush them as tightly as you can between the palms of your hands.
• Squeeze them as well as you can to extract the juice/pulp out of them.
• Now add the crushed tomatoes alongwith the juice squeezed out.
• Mix well, add 1/4 cup of water and cook on high flame so as to allow the tomatoes to soften quickly.
• Add salt and mix well.
• Then add the boiled toor dal water (or 3 cups of plain water if you are using that).
• Stir well and bring to a boil.
• Lower flame, then add about 7 cups more of water.
• You can add upto 3-4 cups more also, if required.
• Mix well and allow it to boil for 15 minutes.
• Then add tamarind pulp and stir well.
• Boil for 10-15 more minutes.
• Garnish with corriander leaves and serve hot as a soup on its own or as a lentil curry to serve over rice with/without plain low-fat yogurt on the side.

CHANNA MASALA (CHICKPEA CURRY)

Steps:

• Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
• Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

CHANNA MASALA (CHICKPEA CURRY)

Steps:

• Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
• Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

INDIAN CHICKPEA CURRY

Steps:

• Heat oil in a large skillet over high heat, add onions and fry until golden.
• Add sugar, spices, garlic and ginger to skillet, stir to combine and cook 5 minutes.
• Add tomatoes and vegetable stock, simmer 15 minutes or until slightly thickened.
• Add chickpeas, simmer another 15 minutes, season with salt, pepper and chopped coriander.
• Serve hot with rice, naan bread and mango chutney.