Wednesday, 17 February 2016

DRY BLACK CHICKPEAS SIDE DISH AND A POST ON GARAM MASALA

DRY BLACK CHICKPEAS SIDE DISH

AND A POST ON GARAM MASALA

(SUKHE KALE CHANNE KI SUBZI)

#Edited- This recipe was featured here on 29th February 2016, Check here

For the past few months, I have been thinking and planning to write some posts on spices. Now I have decided that every month, I will write one post on a spice or a herb, so this is my second post in the series of writing about spices. The first one was on a root called- Ratan Jot, which I posted together with orange lentil and carrot curry. This post is about the famous ‘Garam masala’, which is actually a blend of spices.


The reason behind writing on a spice/herb is that in Indian cuisine many spices and herbs are used, not only because of the fact that they impart aroma and taste to a dish but also because of their medicinal properties. Many of these spices and herbs are still used in Ayurveda, which is a traditional healing system of India, as a medicine to treat many diseases. It is good, that many of these herbs have already been acknowledged by the western world as medicine. That is the reason we see some new health products in the shops, e g. Garlic capsules, fenugreek capsules and clove oil etc. So I wanted to share my knowledge about these spices and herbs, on how to use and make them (blend ones) with my readers.


These days, not only because of a busy lifestyle but also because of the lack of knowledge, people prefer buying ready-made spices from shops. But there are many problems associated with these ready-made ones. They may not be of the highest quality, and we do not know the proportion of these spices used in the blend. Actually, no one can match the aroma and quality of homemade ground spices.


Garam masala is a very common blend of spices, which is used in Indian and South Asian cuisine; it is also used in Mughlai dishes. As garam masala is a mixture of few spices, in different states of India, different versions of garam masala are made. Garam masala is a Hindi word, in which garam means hot and masala means spice, garam word is used here, because some spices used in this, are hot like cloves and black pepper. This is a mixture of whole spices, mixed in a certain proportion, lightly roasted and then ground. In some recipes like biryani/pilaf, whole spices of this blend are added to the dish, but we will have to remove them before serving.


This is a mixture of 5 main spices i.e. - cumin seeds, black pepper, coriander seeds, cardamom and clove. Some people also add cinnamon and bay leaves. I normally do not add cinnamon and bay leaves when I grind this garam masala, because these two spices can be added, whole as it is separately in the dish and can be removed from the dish before the dish is served. I personally like cinnamon flavour in cakes, cookies or other sweets compared to savory dishes.


Garam masala can be prepared and can be kept in advance as it can last many months (8-10 months) on the shelf. It can also be made then and there on a small scale for a particular dish. The mixture of these spices gives a distinct flavour in curries and stews and dry lentil salads as well as in many vegetables. When this garam masala is used in different dishes, on one side we are adding the flavours to the dish, on the other side getting the benefits of their medicinal values.


The proportion I use to mix it is-100 grams coriander seeds, 100 grams cumin seeds, 50 grams black peppercorns, 10 grams cardamom (Green and black) and 10 grams cloves. Combine all the spices and lightly roast in a fry pan, on a low heat. Grind in a dry spice grinder and store in a clean and dry glass jar. Garam masala is a must spice in an Indian kitchen, it is used almost every day. For better aroma and taste, this should be added after the dish is cooked, before serving.


Coming to the recipe, this is a very tasty, healthy and nutritious dish of dry black chickpeas, which is full of protein. This is a side dish, which can be enjoyed with chapatti, naan, dinner bread and even with rice. If you want to enjoy this with rice, it can go very well with some yoghurt raita. This can be cooked in a pressure cooker, which can take 15 minutes after the whistle because these beans take longer time in cooking than other beans. They can also be cooked in a slow cooker. Garam masala is used in this dish for its optimum flavour and taste.

RECIPE

INGREDIENTS
  • 200 grams black chickpeas
  • 1 onion (200 grams), finely chopped
  • 1 tomato (200 grams)finely chopped
  • 2 tbs tomato puree
  • 1 tsp garlic and ginger paste
  • Salt and chilli powder to taste
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tbs dry mint for garnishing.
  • 2 tbs oil


METHOD

  • Wash thoroughly, and soak black chickpeas overnight or 7-8 hours in double water
  • Boil in a pressure cooker with little salt and turmeric powder for 15 minutes after the whistle, till they are soft and done well.
  • If some water is still there in beans, let it evaporate on medium high heat.
  • Heat oil in a frying pan and add cumin seeds, as soon as they change the colour, add onion, ginger-garlic paste and sauté for few minutes till they are light brown.
  • Now add tomatoes with little salt, pepper. When tomatoes are done, add tomato puree with 1/4 cup water and let it boil.
  • Add this mixture in dried, boiled chickpeas and mix well.
  • Cook for another 5-10 minutes on low heat then add garam masala and garnish with dry mint.
  • Serve hot as a side dish with roti, naan, dinner bun or rice.





78 comments:

  1. spices take your recipe to a different level

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    1. Yes, you are right Amrita, thanks for your comment.

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  2. HI Sadhna,
    Sounds like a healthy hearty filling soup that would be perfect for the Winter cold. I also love anything with chickpea in it. Thanks for the valuable information on the Garam Masala - this is a spice I had never heard of before. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

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    1. Thanks Marla for your comment, it is a side dish not sour dear, sorry for correcting it. I am glad now you know garam masala. Thanks for pinning and tweeting.

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  3. Sadhna, thanks for another great Indian recipe. I've been looking for recipes for the stash of dried chickpeas I have at home, so thanks!
    Hugs, Lynn

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    1. Thanks Terry for your lovely comment dear. XOXO

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  4. oo I love the idea of this side dish! I haven't though about using chickpeas like this before!

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    1. Awww, thanks Charlotte for your lovely comment dear.

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  5. Another excellent dish Sadhna. I really enjoy eating beans and this one looks like a very enticing dish. Did you know that our national dish is made of canellini beans?

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    1. Thanks Mary for your lovely comment. I didn't know that your national dish is made of canellini beans.I will check on the internet.

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  6. I love chickpeas and will have to check out these black dried chickpeas!

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  7. Very interesting! I've never seen black chickpeas before. Your recipes never cease to amaze me! Thanks for sharing at #FoodandFitnessFriday!

    Jessica
    Get Healthy with Jebbica!
    http://jebbicasworld.com

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  8. I've never seen black chickpeas either, but this looks so amazing Sadhna! I always love your recipes! You remind me of a dear friend of mine, Jeevani, she is Sri Lankan and makes the most amazing dishes, similar to yours!

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    1. Awww, thanks very much dear for your nice comment.

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  9. I have tried the black chickpeas once and I loved them! Thanks for sharing this recipe and for being at FF this week!

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  10. Usually we prepare it with gravy..Dry version looks great!!

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    1. Give it a try Anu, even dry version is very tasty.

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  11. I love dry curries as this, you can have it without anything... Thank you for linking it to the event... :)

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    1. Thanks Rafeeda for your visit and the comment.

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  12. This looks delicious! I just got a pressure cooker, so have been experimenting with it & look forward to trying the chick peas. Also, thank you for the lesson on Garam Masala. I have bought it already combined, but it is nice to have all the info. so I can make my own. Thank you for joining the Link-up, Have a Great Week!! :-)

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    1. I am so glad you will try this recipe in pressure cooker, which is really faster. Thanks for your lovely comment dear.

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  13. we love our black chana's here at my home as they are filling and healthy but we have one recipe we typically use,i would surely love to "spice things up",with this delicious recipe!!

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    1. Thanks very much for your visit and for the lovely comment. Give it a try you will really enjoy it.

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  14. Sadhna I love all your vegetarian dishes. What a great meatless option to prepare a dish filled with protein! Thanks for sharing!

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    1. Thanks very much for your comment dear, yes it is full of protein recipe.

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  15. I love chick peas the spicier the better! Thanks for linking up with us for Meatless Monday today have a great day

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  16. Oh looks like a tasty side that is packed with flavor and protein! Thank you for linking up with us today.

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    1. Hi Sarah, yes it is packed with protein, thanks for your comment dear.

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  17. Found you on the Sunday Fitness and Food linkup, and this is great! I love all things Indian. I especially like that your recipe calls for soaked beans instead of canned... it's SO much healthier for you, not to mention easy and cheaper. Have you ever considered soaking your beans with a little apple cider vinegar? It makes the nutrients in the beans easier to absorb, and is easier on the digestion. I wrote a post about it here: http://www.widemeadow.com/simple-soaked-beans-why-and-how/ Thanks!

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    1. Wow, I didnt know that soaking with apple cider vinegar can help that way. I will come and see that post. Thanks for your visit and the comment.

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  18. hey, we used to make this with Gujrati Kadhi.. we love this combo a lot...

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    1. Thanks Priya, i can also try it with Gujrati kadhi.

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  19. Wow, this looks delicious, love it!

    arron
    GlassesShop

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  20. This is such an interesting post - thank you so much for sharing with #CookBlogShare. You've inspired me to make my own spice mixes and to hunt out some black chickpeas!

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    1. Awww, so nice of you Mandy. Thanks for your lovely comment dear.

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  21. Such a nice write up agreed the west is waking up to spices now
    Simple and yumm recipe http://www.mumbaitomelbourne.com/food-and-health-blog-posts/stir-fry-veggies-and-paprika-prawns-on-polenta-disc

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    1. Hi Sharvari, thanks very much dear for your comment.

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  22. I have never used this spice before. It make the dish sound very delicious. Coming to you from #yumtum

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    1. Thanks Marilyn for your visit and the comment.

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  23. This is such an interesting post and I look forward to the other spice related posts you have planned. The chickpea dish sounds delicious and straightforward to make - I shall have to keep my eyes open for black chickpeas - they're something I've not come across before. #CookBlogShare
    Angela x

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    1. Hi Angela, I am so glad that you like this post on spice. You can get black chickpeas at any Indian grocery shop in you area.

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  24. I don't like dry Chana much, but with the gravy it is a delight to eat!

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    1. Ha ha Alok, they are very healthy, you can eat in any form.

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  25. I've always wanted to try making my own spice blends, this garam masala sounds wonderful and so much better than store bought! Thanks for sharing at What'd You Do This Weekend?!

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    1. Thanks Joy for your comment and I am glad that you like d this spice blend.

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  26. pinned, stumbled and tweeted! love this side dish option, thanks for linking to #YumTum this week xx

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    1. Wow, thanks very much Charlotte for sharing at so many placesa nd for your comment dear.

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  27. Love this chole, you are right garam masala make it everything perfect, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.

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    1. Aww, thanks Swathi for your lovely comment and for tweeting and pinning.

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  28. I too make homemade garam masala powder and never ever used store bought one...chole looks divinely delicious:)

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    1. Thanks very much for such a nice comment dear.

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  29. I was so interested to read more about Garam Masala, Sadhna, and the dish you used it in looks delicious too! Sharing. Thank you for bringing this post to our Hearth and Soul Hop.

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    1. Awww thanks April for such nice comment and for sharing.

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  30. Wow I have never seen a black chickpea so will be looking out for them now as this dish sounds lush! Thank you for entering #CreditCrunchMunch;-)

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    1. Thanks Camilla for your comment, you can get them at Indian grocery store.

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  31. I am a huge bean lover so thank you for sharing your healthy and delicious dry black chick peas with us at the Healthy, Happy, Green and Natural Party Blog Hop. I’m Pinning and sharing.

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    1. Thanks very much Deborah for your lovely comment and for pinning and sharing.

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  32. Healthy and Delicious side dish....

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  33. I love Indian food because of the great spice combinations, they are warm and comforting to me. I've never cooked with whole spices, but it makes so much sense that they would be much more flavorful and contain their nutritional content! This dish looks so good, I share your recipes with my daughter, she really loves your style, just like I do! Thanks!

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    1. Hi Nikki, Your comments are always encouraging and you always appreciate what I cook and present. Thanks very much for such a nice comment.

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  34. The curry looks so delicious..

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  35. Thanks so much for sharing your post with Full Plate Thursday and have a great day!
    Come Back Soon,
    Miz Helen

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  36. It looks very spices and mouthwatering spice blends,.
    spice rubs

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    1. Thanks Edward for your comment and the visit.

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  37. This sounds so good! I really must have a go at making my own garam masala. Thank you for sharing with #CookBlogShare x

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    1. Aww I am glad that you liked the post on garam masala. thanks for your comment dear.

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  38. Replies
    1. Thanks Henry for your visit and the comment.

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