One of the most common dishes you will find at any Indian restaurant is a dish called "Chana Masala" or "Cholé". This is one of the most heart healthy and delicious dishes. It is so easy to make at home. I am excited to share this recipe with you all.
Ingredients:
4 tbsp Coconut oil
1 can 19oz Garbanzo beans
1 tsp cumin seeds
pinch of asafoetida (optional) - Omit this if you want a gluten free dish
1 tbsp Besan or chickpea flour
Tomato pureé of 1 1/2 large tomato
1 1/2 tsp Ginger crushed
4 green chillies or add 1/2 tsp cayenne pepper powder.
3 cloves of garlic crushed
1/2 tsp Turmeric powder
4 tsp Coriander powder
Salt to taste
About 1/2 tsp garam masala
Method:
Heat 4 tbsp of coconut oil in a pot. Add 1 tsp cumin seeds and asafoetida. Once the cumin seeds start popping add 1 tbsp of Besan and fry for 5 or 6 seconds until the besan turns slightly brown. Be careful not to burn it.
To this add Tomato puree, crushed ginger, crushed garlic and minced green chillies. You may grind tomato, ginger, garlic and green chillies in a blender and add this to the pot. Cook for 5 to 6 minutes.
Now add turmeric powder, Coriander powder. At this time also add cayenne pepper if you are not adding green chillies. Fry for a minute or two. Add drained and rinsed garbanzo beans, Salt to taste and 3/4 cup (or a little more)of water. Mix well and let the chickpeas cook for about 10 minutes stirring in between and making sure the chickpeas don't burn. Add garam masala powder and mix well. Turn off stove. Add 2 tbsp of chopped cilantro or coriander leaves and mix well.
Enjoy your cholé with cooked brown rice or any type of roti or flat bread.
Ingredients:
4 tbsp Coconut oil
1 can 19oz Garbanzo beans
1 tsp cumin seeds
pinch of asafoetida (optional) - Omit this if you want a gluten free dish
1 tbsp Besan or chickpea flour
Tomato pureé of 1 1/2 large tomato
1 1/2 tsp Ginger crushed
4 green chillies or add 1/2 tsp cayenne pepper powder.
3 cloves of garlic crushed
1/2 tsp Turmeric powder
4 tsp Coriander powder
Salt to taste
About 1/2 tsp garam masala
Method:
Heat 4 tbsp of coconut oil in a pot. Add 1 tsp cumin seeds and asafoetida. Once the cumin seeds start popping add 1 tbsp of Besan and fry for 5 or 6 seconds until the besan turns slightly brown. Be careful not to burn it.
To this add Tomato puree, crushed ginger, crushed garlic and minced green chillies. You may grind tomato, ginger, garlic and green chillies in a blender and add this to the pot. Cook for 5 to 6 minutes.
Now add turmeric powder, Coriander powder. At this time also add cayenne pepper if you are not adding green chillies. Fry for a minute or two. Add drained and rinsed garbanzo beans, Salt to taste and 3/4 cup (or a little more)of water. Mix well and let the chickpeas cook for about 10 minutes stirring in between and making sure the chickpeas don't burn. Add garam masala powder and mix well. Turn off stove. Add 2 tbsp of chopped cilantro or coriander leaves and mix well.
Enjoy your cholé with cooked brown rice or any type of roti or flat bread.
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