Subj : Khatte Chole (Tangy Chickpea Curry)
To   : All
From : Ben Collver
Date : Fri Aug 08 2025 10:34 am

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     Title: Khatte Chole (Tangy Chickpea Curry)
Categories: Indian
     Yield: 2 Servings

   1/3 c  Dry chickpeas
   1/8 ts Baking soda
     2    Black tea bags
          Water; for boiling
     2 md Onions; finely chopped
     2 tb Garlic; grated
     1 ts Ginger; grated
     2    Green chillies; minced
     3 md Tomatoes; finely chopped
     1    Black cardamom
          - (badi elaichi)
     4    Cloves
     2    Bay leaves
     1 ts Cumin seeds; roasted
     1 tb Coriander powder
     1 tb Red chilli powder
   1/2 ts Turmeric powder
   1/4 ts Ground cinnamon
     1 tb Dry pomegranate seeds
          - (anardana)
   1/2 ts Garam masala
   1/4 c  Mustard oil or canola oil
          Salt; to taste
          Cilantro; chopped,
          - for garnish

 Soak the chickpeas over night in 3 cups water with cooking soda. Once
 soaked, drain the soaking water and discard it. Boil the chickpeas
 with enough water, tea bags & 1 ts salt in a pressure cooker until
 80% cooked, about 15 minutes on high and 2 whistles. Omit this step
 if using canned garbanzo beans.

 Once cooked, drain the chickpeas and preserve the water. We will use
 it in curry later.

 In your coffee blender, coarsely crush the dry pomegranate seeds,
 cloves, pods of black cardamom, and roasted cumin seeds. Add the
 cinnamon powder to this spice mix. Set aside.

 In a cooking vessel with lid, add the oil and heat it up on high
 until the oil starts smoking slightly. Once smoking, reduce the heat
 to medium. Add the finely chopped onion and cook until golden brown.
 After this add the bay leaf & saute for 2 minutes. Next, add the
 grated garlic, minced chilli & ginger and cook for 1 to 2 minutes.
 Next add the chopped tomatoes along with chilli, coriander, turmeric
 powder, crushed spice mix made in 4th step, and salt. Cook this curry
 masala on low heat until the oil starts separating from the mix along
 the sides of the vessel.

 Tip in the boiled beans into the vessel and combine well so that all
 the beans are covered in the masala. Saute for about 3 minutes. Next
 add 1/2 cup or more of preserved water depending on how thick you
 like the gravy, cover, and let the gravy come to a boil on a low
 heat. Once the curry has simmered for 10 to 15 minutes, add the garam
 masala, stir well and let simmer for another 5 to 6 minutes until the
 chickpeas are soft. Remove from heat, garnish with chopped cilantro,
 and serve warm bhatura.

 Recipe by sanjuro

 Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
 khatte-chole-tangy-chickpea-curry.txt>

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