Vagarela Channa Quick Indian Style Chickpeas Recipes

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY

Steps:

• Heat olive oil in a large stock pot or dutch oven over medium-high heat.
• Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
• Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
• Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
• Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
• As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
• Once covered, cook for 15 minutes while stirring occasionally.
• Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
• Serve over basmati rice or with a side of naan.
• Enjoy!

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.

KALA CHANNA (BLACK CHICKPEAS)

Steps:

• Wash the chickpeas under cold running water. Put them in a large bowl, cover with cold water, and leave to soak for at least 6 hours or preferably overnight. The chickpeas will double in volume so ensure you use a suitable bowl and add at least 6⅓ cups (1.5 liters) water.
• Drain the chickpeas and put them in a pot, cover with fresh water, and bring to a boil. Add the dried red chiles, cover, and simmer for 1-1½ hours. Check after 1 hour-the chickpeas should be firm but soft inside (the outside will not soften). If the inside is still hard, continue to simmer until the chickpeas have a creamy consistency inside. Drain and set aside.
• Meanwhile, dry roast the cumin seeds in a heavy-based pan over low heat, stirring until they turn a few shades darker. Tip them onto a plate and leave to cool. Grind to a powder, using a spice grinder or a mortar and pestle.
• Heat the oil in a large pot over medium-high heat. Add the onion and fry for about 15 minutes until rich and brown. Add the garlic, ginger, and green chile and stir for a minute, then add the ground roasted cumin, coriander, and chile powder, followed by the tomato paste.
• Add a generous 2 cups (500 ml) warm water and return the chickpeas and red chiles to the pot with the salt. Keep the liquid at a slow rolling boil until it has reduced to a thick clingy sauce. Add the garam masala and continue to cook until the oil comes to the surface and the chickpeas are glistening. Taste and adjust the seasoning before serving.

KHATTA CHANNA ( A PUNJABI INDIAN SPECIALITY CHICKPEAS DISH)

Steps:

• Soak the black channa overnight in a large bowl with lots of water.
• The water level should be atleast 3 inches above the level of the black channa{chickpeas}.
• The next morning, drain out the water completely and wash the channa in a bowl of fresh and clean water.
• Now, put the washed channa in a large pot.
• Add water{should be 2-3 inches over the level of the chickpeas}.
• Boil the chickpeas on high heat.
• Heat oil in a pot.
• Add asafoetida, fenugreek, corriander, turmeric and red chilli powders with salt to taste.
• Mix well and stir-fry for a few seconds.
• Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water.
• Squeeze the tamarind ball really hard to let its juices flow into the water.
• Pass this through a strainer and into a bowl.
• Your tamarind water is ready.
• In a bowl, dissolve the gramflour in 3 tbsps.
• of water.
• Mix this really well ensuring that no lumps remain.
• Add this mixture and the tamarind water to the pot containing all the spice powders{masalas}.
• Stir well and bring to a boil.
• Lower flame, add the boiled chickpeas, dry mango powder and 2 1/2- 3 cups of water.
• Boil for 10-15 minutes on medium flame.
• Remove from flame.
• Serve hot over a bowl of white long-grain Basmati rice.
• Enjoy!

VAGARELA CHANNA " QUICK INDIAN STYLE CHICKPEAS"

Steps:

• Mix spices and salt with chickpeas.
• In separate pan heat oil until really hot.
• Pour over chickpeas.
• Simmer for 5 minutes.