I’ve not been blogging or even cooking for the past few days now. Why? Well…. Because I kinda sprained my neck and also got a muscle spasm on my back near the neck. Therefore am on some heavy medications that makes me fall off to sleep within 30 minutes where ever I am. Also, I’m supposed to stay off the laptop till I get better. 😦
On the first day of the medication, I was trying to prolong my sleep and squeeze in another 10 minutes before I hit the bed, so that I could get some more work done. I could feel my body giving into the medicines, but I decided to fight. Ha! I was walking towards the kitchen when I felt really drowsy and drugged. The next thing I know or hear is the voice of my husband asking me to wake up and was helping me walk towards the bed. Oh Yes, I fell asleep standing! Luckily in my semi-conscious state, I held on to the treadmill and used that as my support. Some use of the treadmill, I say. 😉
After that, I just don’t argue with my body. I just sleep. So that inevitably means I cook less, blog less and sleep more. 🙂
Anyway, I made chole masala (chickpeas curry) for dinner, couple of nights back. And just got the time to post it. Chole is basically white chickpeas or garbanzo beans. If you’re using fresh chickpeas, you need to soak them in water for a couple of hours or preferable overnight. They will swell up or increase in size. I use canned ones, because I can never plan in advance what I’m going to cook for the next day. I cook based on what I feel like eating that time. I take each dat at a time. So if you’re using canned ones like me, you must use them directly in your cooking. Also, I drain off the water in the can, because it’s something I always did….but I guess you can use it for cooking.
CHOLE MASALA (Chickpeas Curry)
- Chole – 300 grams
- Onion – 3, chopped
Ginger garlic paste – 1 tablespoon
- Turmeric powder – 1/4 teaspoon
- Red chilli powder – 1 tablespoon
- Coriander powder – 2 tablespoons
- Garam masala- 1/2 teaspoon
- Curry leaves – few
- Coriander leaves – 1/2 cup, chopped
- Oil, to sauté – 2-3 tablespoons
- Salt, to taste
- Teabag – 1
- Water, as needed
- Lemon juice – 1 tablespoon
Soak the chickpeas for 5-6 hours or over night. Keep ready.
Heat oil in deep-bottomed saucepan, add the onions and saute till translucent.
Then, add in the ginger garlic paste, curry leaves and saute for a minute.
Next, add in all the masala/spice powders and mix well with the onions. Cook for a few minutes till the masala powders lose its raw smell.
Then add in the soaked chickpeas and saute well with the masala. Add about a cup or two of water along with salt and let it come to a boil. Throw in the tea bag once the water boils (The tea bag helps get the nice deep dark color for the chole masala). Cover and cook till the chickpeas have softened but still has a slight bite to it. . Keep adding water to get the desired level of gravy or consistency.
Garnish with coriander leaves and sprinkle a little lemon juice before serving.
Serve this chole masala with raw sliced onions, to be eaten with chapathi, batura, roti or even puttu….