PUNJABI CHOOLEY (CHICKPEAS)

posted by shshah

Chickpeas 1 can-500g
( Or dried ones 2 cup soak in water and cook with ½ tsp of soda bi carbonate)
onion -1chopped
tomatoes -2 chopped
ginger, peeled and grated(3 inch piece
red chili pdr-1 tbsp or to taste
salt to taste
coriander seeds-2 tsp
pomegranate seeds -1 tsp
cinnamon- 1 stick
black peppercorns-1 tsp
cloves-5-6
black cardamom-2
cumin seeds-2 tsp
bay leaf-2
whole dried chilli’s -1-2
green chili-2 chopped
garammasala -1 tsp



heat a pan to roast your whole spices add all and toss them around till brown cool them and grind to powder.
Heat 3 tbsp oil in a heavy pan or wok . Add ginger ,stir and add onion till golden brown ,add tomatoes and stir fry till oil separates (on low heat.)
add the fresh ground spice blend, garam masala , and red chili powder. Add the green chillies and stir for a few minutes add chickpeas and salt.add 1 ½ glass of water ,cover and cook for 20 min on medium .
u can garnish it with chopped green coriander and lime

Chana Pulao (Chickpea Pilaf)

Posted by fait-nient:

Chana Pulao (Chickpea Pilaf)

Rice 4 cups
Chickpeas 1 cup
Potatoes (chopped into 1/2" squares) 2 (medium)
Onions (halved and sliced) 1
Zeera (cumin seed) 2 tsp
Dalchini (cinnamon) 3, 1" sticks
Black peppercorns 1 tbsp
Laung (clove) 3
Ilaichi (cardamom) 2
Bari ilaichi (greater cardamom) 1
Tez patta (bay leaf) 2
Green chillies (sliced lengthwise) 6
Chakri phool (Star anise) 2
Garlic-ginger paste 1 tbsp
garam masala 1 heaped tsp
Coriander powder 1 heaped tsp
Oil 2 tbsp
Salt to taste

Cilantro or parsley (finely chopped) for garnish

Soak the chickpeas in enough water for a minimum of five hours.
Wash the rice and let soak for half an hour.
Heat oil, add the cumin seeds. When they crackle (that is immediately when they are thrown in), add the cloves, cardamoms, bay leaves, peppercorns and the star anise. When they splutter, add the onion and chillies. When golden-brown, add the ginger-garlic paste, garam masala and coriander powder. Stir for a minute. Add the potatoes and the chickpeas and salt to taste. Stir. Add the rice and 6 cups of water (if you are using basmati, add 8 cups of water). Check for saltiness (might need more salt due to addition of water). Close the lid and pressure cook on high till the whistle goes off. Then lower the flame to slow and let cook for another ten minutes. Take off flame and let the pressure decrease by itself. Serve garnished with coriander, with a little ghee on top with any chutney on the side if there's a need for an accompaniment (I prefer sweet tamarind chutney; a tangy tomato or mango sauce makes for a good accompaniment too).

Makes for 6 people, if it is the only dish you are going to have.


Can't post my own photograph. This is what it resembles (no garnish dry.gif) though their preparation method is different and they have used kabuli chana (garbanzo beans). Mine certainly looked better!