The chickpea or chick pea is one of the earliest cultivated legumes; these seeds are also known as Bengal gram or garbanzo bean, as well as the Egyptian pea.
Chickpeas are exceptionally rich in protein content; in this recipe I have melded ‘Kabuli Chana’ with coconut meat and aagri masala – a rustic blend of spices from the Agri folks of Maharashtra, one of the ingredients in this masala is javitri (mace), this masala has a distinct lovely flavour.
Quantity of dry chickpeas: A generous handful
- Soak the dry chickpeas in water for about 5 to 8 hours,
- Cook the chickpeas in warm water until soft, and reserve the stock to use later for gravy.
¤ Sauté finely sliced pieces of one big onion in adequate amount of any mild-flavour vegetable oil,
¤ Add finely sliced pieces of 4 medium tomatoes and mashed pieces of about 10 garlic cloves to the translucent onion blend,
¤ Blend the mixture with ½ tsp. of turmeric powder, ½ tsp. of kashmiri chilli powder and 1 tsp. of aagri masala (or you can also opt to use any other garam masala of your preference) and salt – according to preference of taste,
¤ Combine the melted flavoursome mixture with grated coconut meat from an entire small coconut,
¤ Sauté the mixture for few seconds before blending in the cooked chickpeas.
If you prefer the mixture in gravy state blend the warm mixture with a glassful of warm chickpea stock.
Serving size: Approximately 4
Wishing You a Very Wonderful Day