This dish is made from chickpeas, and - as the name implies - the state of Punjab has its homeland. All lovers of India from Western countries are well aware that Punjabi-fire eaters (a joke), capable of absorbing pepper and other hot spices in incredible quantities, live in this place. Therefore, if one of our readers wants to practice cooking punjabi chole , you should not copy Indian recipes in detail: the number of spices and pepper must be reduced at times! In addition, this is not a completely independent dish, in the sense that it is usually served in combination with simple rice, any kind of flat cakes, etc. It is deliciously tasty, fresh and, complemented by other things, not so spicy! |||||
So, chickpeas before being boiled should be soaked: for a day, for a night, or at least for 6 hours, based on the possibilities. After that, you can pour the water for soaking and cook the chickpeas on a small (after boiling) fire for 40 to 60 minutes, depending on how soft chickpeas you like. You can add nothing to the boiling water - neither salt, nor oil, nor turmeric. After cooking, pour the water and set aside the cooked chickpeas.
Now let's do masala (a mixture of spices). In Indian shops you can find a ready-made mixture for punjabi chole (sometimes this dish is also called amritsari cholein honor of the city of the same name). If you do not have this mixture or you do not want to use the finished one, then you can prepare it yourself. The spice list is approximate, and, as always, there is room for your improvisation. Also, this list can be safely reduced, or use the familiar to many garam masalu. So, dry spices for the mixture: coriander, chili, mango powder, cumin (ground), fennel (seeds), cinnamon (ground), dry ginger, turmeric, cardamom, ajwan, mustard (seeds), asafoetida, nutmeg (ground), nutmeg, black pepper , cloves, black salt, bay leaves, mint leaves, tamarind, pomegranate.
These spices need to be poured into butter heated in a large frying pan or in a pan: vegetable, cream, ghee - the one you usually use. Stir them fry for about 30 seconds. After that, you can add chopped tomatoes (it is not forbidden to take their smallest varieties, which are chopped no smaller than half), chopped red onions (if you eat it) and garlic (you can without it). All this should be mixed, add boiled chickpeas and salt to taste, and then stew chole 5-10 minutes. At the end, you can add chopped greens or its branches. Gourmets can even add nuts in the last stages of cooking. Garnish with lemon or lime slices. Enjoy your meal!
What do we need
- white chickpeas - 1.5 cups or boiled chickpeas - 1.5 cans
- coriander seeds - 6 tsp
- Garam Masala - 3.5 hours
- ground ginger - 3 tsp
- Ghee or vegetable oil - ½ cup
- dried chili peppers - 3 pcs.
- salt to taste
- garlic paste - 3 tsp
- tomatoes in their own juice - 300 g
- lemon juice - 1 tablespoon
How to cook chickpeas with spices (punjabi chana)
If you use dried chickpea beans: soak them overnight, drain and rinse again. Boil white chickpeas in a sufficient amount of water with salt until it becomes soft. Drain and set aside. Or take 1.5 cans of already boiled chickpea and immediately start cooking.
Heat the oil in a pan. Add garlic paste to it and fry for 2 minutes. Add coriander seeds, crushed chili, 2 tbsp. water and simmer until all the water has evaporated.
Add chopped tomatoes and ground ginger. Bring to a boil, reduce heat and cook until oil rises to the surface.
Now add boiled white chickpeas to the tomato-pepper paste and mix. Cook for another 5 minutes, stirring well.
In 5 minutes add lemon juice and garam masala until tender. Serve with real Indian basmati rice.