Black Chickpeas With Sizzlilng Ginger And Cumin Seeds Food

BLACK CHICKPEAS WITH CHICKPEA MASALA

Steps:

• 1. Soak the chickpeas overnight in water to cover by 2 inches. Meanwhile, prepare the channa masala. When ready, drain the chickpeas, then place them in a pressure cooker, along with 4 1/2 cups water and salt. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft with some of them broken unlike other beans, black chickpeas do not become soft to the point of disintegrating. If not sufficiently cooked, add more water, cover, bring up to pressure, and cook under high pressure another minute. Or cover and boil until soft, about 45 minutes.2. Transfer the softened chickpeas to cast-iron wok or saucepan and cook over medium-high heat about 5 minutes, then over medium-high heat about 5 minutes, then over medium-low heat until all the water evaporates and the chickpeas are glazed with a dark brown coating, about 40 minutes. Stir occasionally. Mix in half the chickpea masala, then add the tomatoes, scallions, and cilantro and cook, stirring gently, about 2 minutes. Transfer to a serving dish and sprinkle the remaining chickpea masala evenly on top.3. Heat the oil (and ghee, if using) in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger and green chili peppers and cook until golden, about 1 minute. Mix in the coriander and paprika and immediately pour everything over the chickpeas. Stir lightly to mix and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKPEAS WITH GINGER, GARLIC, AND CHAAT MASALA

Steps:

• 1. Prepare the chaat masala. Then, heat the oil in a large nonstick wok or skillet over medium-high heat and cook the green chili peppers, stirring gently, about 30 seconds (stand back incase they burst). Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger and garlic and stir about 30 seconds.2. Add the coriander, cumin, and fenugreek leaves, stir momentarily, then mix in the chickpeas and water. Cover and cook over medium heat until the chickpeas are soft, about 4 minutes. Add the lime juice, chaat masala, and cilantro and cook, stirring, another 5 minutes. Transfer to a serving dish, mix in the tomato wedges, scallions, and cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CURRIED CHICKPEAS WITH CILANTRO

Steps:

• If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
• In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
• When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
• Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
• Serve over brown rice.

SPICY CHICKPEAS WITH POMEGRANATE SEEDS

Steps:

• 1. Prepare the chaat masala. Place the pomegranate seeds, cumin, mango powder, garam masala, and cayenne pepper (or paprika) in a small skillet and roast, stirring and shaking the skillet, over medium heat until the spices are fragrant and dark brown (almost like the color of instant coffee), about 3 minutes. Transfer to a bowl. In a food processor or a blender, process together the ginger slices, garlic, and green chili peppers until minced.2. Heat the oil (or ghee, if using) in a large nonstick skillet over medium-high heat and cook the ginger garlic mixture, stirring until golden, about 1 minute. Add the coriander, chaat masala, and black salt, then mix in the chickpeas and water and cook, stirring as needed until tender and almost dry, about 5 minutes. Add the roasted spices, reduce the heat to medium and cook another 5 minutes to lend the flavors. Transfer to a serving dish and keep warm.3. Heat the ghee in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger matchsticks and cook until golden, about 3 minutes. Add the cilantro and stir 1 minute, then add the scallions and tomato wedges. Stir about 1 minute and add to the chickpeas. Mix lightly, with parts of it visible as a garnish, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPICY SPLIT BLACK URAD BEANS WITH SPLIT CHICKPEAS

Steps:

• 1. Place the dals, minced ginger, green chili peppers, cardamom pods, cinnamon, turmeric, salt, and 4 1/2 cups water in a pressure cooker, Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft, with some of them broken if not, cover, bring up the pressure and cook under pressure another 25 to 20 seconds. Or, cover and boil until soft, about 30 minutes, adding water if needed. Transfer to a serving dish, cover, and keep warm.2. Heat the oil in a small saucepan over medium-high heat and cook the onion and ginger matchsticks until golden, 3 to 5 minutes. Add the coriander and cumin, stir a few seconds, then remove from the heat and add the paprika. Lightly swirl everything into the dal, with parts of it visible as a garnish. Sprinkle the garam masala and cilantro on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BLACK CHICKPEAS WITH SIZZLILNG GINGER AND CUMIN SEEDS

Steps:

• 1. Soak the chickpea overnight in water to cover by 2 inches. Meanwhile, prepare the ginger-garlic paste. When ready, drain the chickpeas then place them in a pressure cooker, along with 4 ½ cups water, the cinnamon, cardamom pods, green chili pepper, ginger-garlic paste, salt and black salt. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.2. Carefully open the lid and check to se if the beans are very soft with some of them broken unlike other beans are very soft with some of the broken unlike other beans, black chickpeas do not become soft to the point of disintegrating. If not sufficiently cooked, cover, bring up to pressure, and cook under high pressure another minute. Or cover and boil until soft, about 30 minutes.3. Transfer to a large cast-iron wok or skillet and cook over high heat about 5 minutes, then over medium-low heat until all the water evaporates and the chickpeas are glazed with a dark brown coating, about 40 minutes. Stir occasionally.4. Heat the oil (and the ghee, if using) in a large nonstick wok or saucepan over medium-high heat and cook the ginger matchstick, stirring, until golden, about 1 minute. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and paprika, stir about 30 seconds, then mix into the chickpeas. Transfer to a serving dish, mix in the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.