Trinidad Style Curried Channa Recipes

CURRY CHANNA AND ALOO (POTATO)

Steps:

• If dried channa is used, pressure cook the channa in salted water (1 tsp salt) until tender. Drain and set aside the channa and the channa water. (Note: it is also recommended to soak the channa in water first. Strain and the pressure cook the beans).
• Wash, peel and chop the potatoes. Heat oil and add onion and garlic. Add the curry and cook until almost dry. Add potato and green seasoning. Stir until coated with curry.
• Add channa and mix. Then add the pimento and chadon beni. Add the "channa" water (about 2 cups).
• Cook until potatoes are tender and mixture is thick. Season with salt, geera, masala. Add pepper to taste.

TRINIDAD CURRY CHANNA AND ALOO RECIPE

Steps:

• Rinse channa thoroughly.
• Place in a bowl with 5 cups of water and cover. Leave to soak overnight.
• Rinse the channa again thoroughly at least three times.
• Mix the soaked peas with baking powder, green seasoning, sugar, and half of the salt.
• Set aside.
• In a large pot on medium heat, add oil and allow to heat up.
• Sauté onions until translucent.
• Add garlic and pepper. Sauté for two minutes.
• Mix in curry powder.
• Patch the curry for two minutes.
• Add ¼ cup of water and stir.
• Cook until the curry becomes a thick paste (5 minutes).
• Mix in potatoes.
• Add seasoned channa.
• Patch for ten minutes (the potatoes and chickpeas should release their own water).
• As the contents dry, add the remaining water, enough to completely cover the peas. Add more water for a thinner sauce.
• Cook until the channa is soft.
• Mash several peas to thicken the sauce.
• Taste test the peas and add the remaining salt (adjust down for lower salt intake)
• Serve hot.

TRINIDAD-STYLE CURRIED CHANNA

Steps:

• If cooking chickpeas from dried beans, soak the beans overnight, drain, and place in a large pot and cover with water. Bring to a boil and simmer until tender, about 1 1/2 to 2 hours. Drain the chickpeas, reserving the cooking liquid. If using canned chickpeas, drain and rinse the beans and set aside.
• Wipe out the same large pot you used to cook the chickpeas. Heat olive oil in the pot over medium-high heat. Add the sliced onion and saute until translucent, about 5 minutes.
• Add the garlic and serrano chile and cook another 2 to 3 minutes, until fragrant.
• Add the curry powder, turmeric, cumin, and optional methi to the pot and stir for about 30 seconds.
• Add 1/4 cup water, chickpea cooking liquid, or broth to the pot and stir. Add the cooked chickpeas to the pot, cover, turn the heat to low, and simmer for 5 minutes.
• Uncover the pot, add the remaining liquid and the salt and simmer uncovered for another 20 minutes.
• Stir in the chopped cilantro. Serve with brown rice .