Different strokes for different folks that is all. While in Rome be a Roman. Adapting to a different culture is not always easy but humor and good spirits gets you over the humps.
With Thanksgiving round the corner there will be a lots of hugs to go around along with great company and good food. Wishing you all a very Happy Thanksgiving.
During Navaratri and on Lakshmi Pooja day we are showered with plates of poori halwa and black channa as we happen to have two goddesses at home. The black channa with just a minimum amount of spice but very flavorful and tasty, a dish I wanted to recreate.
The recipe I used as guidance was from Saffron Trail – Kaala Chana. Though the recipe was different from the dry sookha style I had in mind, it was something I wanted to try sans the ubiquitous tomato.
Black Chickpeas with onions and spices
1. 2 Cups of black chickpeas soaked overnight and rinsed completely
2. 2 red onions chopped fine (2-3 cups)
3. 5 garlic cloves minced
4. 1 tbsp of garlic grated
5. 4 green chilies slit
6. 1/2 tbsp red chili powder (adjust to taste)
7. 1/2 tbsp coriander seeds + 1 tsp cumin seeds roasted and powdered
8. 2 tsp amchur powder (optional)
9. salt to taste
10. 2 tsp oil
11. seasonings – cumin seeds
1. Pressure cook the chickpeas for 8-10 whistles till soft
2. In a pan add oil and season with cumin seeds
3. Add the chopped onions, green chilies, garlic and ginger and saute till the onions are dark brown about 15-20 minutes. I added a tbsp of water every time the onions stuck to the bottom
4. Add the powdered coriander cumin powder, chili powder and give a good mix
5. Now add in the cooked chick peas with about a cup of the cooking liquid
6. Let it simmer for 10-15 minutes, add salt towards the end when the required consistency has been reached
Serve with chapatis or rice