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
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I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.