This Quick Chickpea recipe was introduced to me by my Punjabi friend. Being newly married, juggling with professional commitments and cooking, left little or no time for myself. No doubt we both share household responsibility but still we found it difficult to manage. What to cook was the most difficult question. Obviously I was searching for quick recipes as morning 7 to evening 7 I am at work. In this new environment she came to my rescue and taught me quick recipes.
Here goes the recipe and I will tell you a tip at the end which will cut the cooking time of this recipe to just 10 mins.
Chickpea and Coriander – Kabuli Chana Masala
Soaking time – overnight (8 hrs)
Initial Preparation – 15 minutes.
Cooking time – 15-20 minutes.
Servings : 2
Chickpeas (Kabuli Chana) – 1-1.5 cups, soak them overnight.
Coriander – 1-1.5 cups, finely chopped.
Oil – 2 to 3 tablespoons
Cumin Seeds – 1 teaspoon
Red Chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Salt to taste
Dry Mango Powder (Amchur powder)– 2 teaspoons
Green Chilli – 2 to 3
Ginger – ½ inch piece (optional)
2 Take soaked chickpeas in pressure cooker with 2.5 cups of water. Pressure cook with a pinch of turmeric and salt. Approximately 5 -6 whistles. Depends on your pressure cooker too. Ensure they are not very soft.
4 Drain water from boiled chickpeas. You can store this water to add some spoons while cooking further.
5 Heat oil in a pan and add cumin seeds. When they flutter, add green chillies. Either chopped or whole with a slit.
Optional – Add crushed ginger.
6 Add finely chopped coriander leaves, turmeric, salt and red chilli powder. Add 2-3 spoons water to mix them well. Cook it covered for 5 minutes.
7 Take boiled chickpeas and add to this mixture. Add dry mango powder, coriander powder and mix well. Add little water if it is too dry. Cover with a lid and keep weight on top. Cook for another 10 minutes and you are done. 🙂
Easy isn’t it? You can add fenugreek (methi) instead of coriander leaves or use both. I like it because it is different from the usual variety of gravy chana masala. No need to cut onion 🙂 and also eating the same onion and tomato gravy was boring.
1 You can boil chickpeas in bulk for two meals and store one portion in freezer. This will help you when you don’t know what to cook or have very less time if a guest appears. Just chop coriander and cook. No overnight soaking.
2 You can reduce soaking time to 4 hours if you soak them in warm water.
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