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Chole Masala with Cucumber Raita<\/strong><\/p>\nMakes for about 6 generous cups<\/p>\n
INGREDIENTS<\/strong><\/div>\n\n- 2 cups chickpeas soaked overnight and cooked with (1 bay leaf, 1 black teabag, 1\/2 tsp sea salt+ 2 black cardamom, 2 cups of water for pressure cooker or 4 cups for stock pot method). **See method below.<\/li>\n
- 2 tablespoons olive oil or any light vegetable oil<\/li>\n
- 2 plum or medium-sized ripe tomatoes or 1 cup chopped canned tomatoes<\/li>\n
- \u00bd cup water<\/li>\n
- 1 medium onion, chopped<\/li>\n
- 5 fat cloves of minced garlic<\/li>\n
- 2 tbsp olive oil<\/li>\n
- 2 tbsp minced fresh ginger<\/li>\n
- 1 tsp cayenne pepper or hot red chilli powder<\/li>\n
- 1 tsp lemon juice as needed<\/li>\n
- 1 tsp sea salt<\/li>\n<\/ul>\n
<\/div>\n
Dry spice powder (masala)<\/strong><\/div>\n\n- 1 tbsp cumin<\/li>\n
- 2 tablespoons coriander seeds<\/li>\n
- 1 tsp pomegranate seed powder ( you can find this any well stocked Indian or middle eastern grocery store. It’s also called anardana <\/em>for reference. It has a tart taste just like pomegranate seeds. If you can’t find it add another tomato.<\/li>\n
- 1\/2 tsp black peppercorns<\/li>\n
- 4 green cardamom<\/li>\n
- 4 cloves<\/li>\n
- 1\/2 inch cinnamon<\/li>\n<\/ul>\n
Garnish<\/p>\n
\n- 1 tbsp chopped cilantro<\/li>\n
- 3-4 slivers of ginger<\/li>\n<\/ul>\n
<\/div>\n
\n- To cook the chickpeas: place the ingredients for chickpeas, spices, 2 cups of water and salt in a pressure and cook for 18-20 mins or in a large stock pot bring 4 cups of water + chickpeas, spices+ salt to a boil and simmer for 45 mins- 1 hour till chickpeas are soft. Fish out the spices and teabags and discard them.<\/li>\n
- In a large sauce pan warm oil and add chopped onions, saut\u00e9 on low heat for 10 mins till slightly caramelized.<\/li>\n
- While that happens place cumin, coriander seeds, cardamom, cloves, cinnamon and black pepper in a small medium hot pan and toast the spices for 3-4 minutes moving them constantly. Cool and grind with pomegranate powder in a spice\/ coffee grinder to a fine powder.<\/li>\n
- Back to the onions, now add garlic, ginger and saut\u00e9 for a minute. Add tomatoes, chill powder and cook for 6-7 minutes on medium- low heat till well incorporated, add spice powder, mix well.<\/li>\n
- Add cooked chickpeas + 1- 1 1\/2 cup of its broth, you may need more or less depending how much sauce you want. Mix and cook further for 5 minutes. Add lime juice and check salt if more is needed. Serve garnished with cilantro and ginger.<\/li>\n<\/ul>\n
<\/div>\n
For the Raita<\/strong>: With a fork, whisk 2 1\/2-3 cups of yogurt, any fat% will do. Grate or finely chop 2 cups cucumber (about 3 Persian) . Scoop out the seeds if possible. Mix it with the yogurt add salt as needed. You can substitute 1 cup cucumber for a mixture of tomatoes minus pulp+ chopped red onions+ a little grated carrots or cooked grated beets.<\/div>\n<\/div>\n
** If you don’t want to make this spice blend use ready made garam masala about a one to one and a half tablespoons. Chickpeas are very floury they can take in a lot of flavor, so a little extra garam masala or chilli is okay. . Also to note this curry tastes better the next day for that very reason. <\/strong><\/div>\n
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