Pakistani Spicy Chickpeas Food

CHOLAY KA SALAN

Steps:

• Add oil in a pot on medium flame.
• Add sliced onions and whole coriander seeds. Saute till the onion turns golden brown.
• Add in chopped tomatoes, salt, turmeric, red chili powder and garlic ginger paste. Allow the tomatoes, reduce the flame to low and cover the lid to soften up tomatoes for 5 mins.
• Add in red lentils along with 2 cups of water. Cover the lid more than half way through and let the lentils cook at medium flame. (Don't cover the lid completely as the lentils will boil and spill over). Cook for about 15 to 20 mins.
• Check to see if lentils have cooked completely. Add tamarind water and pulp along with boiled chickpeas.
• Allow the chickpeas to cook in the gravy for 5 mins.
• Add another cup of water and sprinkle some garam masala powder, chat masala and coriander on top and serve with puri, paratha or naan.
• You can adjust how thick you want to keep the gravy once its ready, adjust seasoning accordingly.

PAKISTANI STYLE CHANAY KA PULAO (CHICKPEAS/GARBANZO BEANS PILAF)

Steps:

• Heat oil in a pan & fry onions till they turn golden brown.
• Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds. Then add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.
• Next add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
• Now add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat. (Its THESE two ingredients which make this pulao very different then the usual pulaos you might have eaten so far.
• Finally add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up.
• Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done.
• Serve it your favorite chutney or raita.
• Although my family likes raita with this pulao I love it with this http://www.recipezaar.com/276267 Chutney.

SPICY CHICKPEAS

Steps:

• Tip the chickpeas into a bowl with the vegetable oil and chilli powder and mix until the chickpeas are coated with chilli. Transfer to a baking sheet, spread out the chickpeas, then cook for 25 mins. Remove from the oven and allow to cool. Sprinkle with sea salt before serving.

SPICY ROAST CHICKPEAS

Steps:

• Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.