Aug 5, 2019

Chana Masala Veggiefied- Chickpeas with Vegetables with rice

This is a variation on the traditional north indian dish of "chana masala" - aka Chhole. most recipes that are popular from the north indian state of Punjab. Back in India, the road side truck stops are the ones that rule in flavor contests on this dish.

I have taken the general recipe and added lot of vegetables to it, so that it is more fiber-friendly!

Chana masala is a simple to make dish, and many of the vegetables listed here, are optional to make a good chana masala.

You would need to have onions, tomatoes, green chilis and ginger-garlic as the minimum # of fresh ingredients needed for this recipe. Some of the illustrations I will use include in mixed to rice, which is a common way to consume this in India. Many folks also eat it with rotis or chapatis or naans (aka 'naan bread'). Don't forget to keep some water H2O to keep your cool.

Note: the general procedure for most "curries" involves roasting cumin seeds in hot oil, let crackle, then add chopped red onions, sauteing those for 2 mins on medium heat, add the minced garlic, ginger, saute for a min, then add veggies,saute for 2 mins,add tomatoes, sprinkle turmeric and red chili powder- cook for a min or two, then add the pre-cooked chickpeas.

Saute the veggies in a small amount of hot oil. Start with onions, as it starts browing, add green and red bell peppers, green chilis, minced or finely chopped ginger and garlic. Red chili powder (optional for a kick), salt, cumin powder can be added.

Throw in drained chickpeas (I used a can).
Mix in the already cooked rice. I used basmati rice, added a spoon of ghee for flavor.

Mix it up to coat the rice well and garnish with fresh cilantro leaves or provide them at table for garnishing on serving plate. Provide wedges of lemon or lime at the table to enhance flavors on the plate.

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