Trinidad Style Curried Channa Food

CURRY CHANNA AND ALOO (POTATO)

Steps:

• If dried channa is used, pressure cook the channa in salted water (1 tsp salt) until tender. Drain and set aside the channa and the channa water. (Note: it is also recommended to soak the channa in water first. Strain and the pressure cook the beans).
• Wash, peel and chop the potatoes. Heat oil and add onion and garlic. Add the curry and cook until almost dry. Add potato and green seasoning. Stir until coated with curry.
• Add channa and mix. Then add the pimento and chadon beni. Add the "channa" water (about 2 cups).
• Cook until potatoes are tender and mixture is thick. Season with salt, geera, masala. Add pepper to taste.

TRINIDAD CURRY CHANNA AND ALOO RECIPE

Steps:

• Rinse channa thoroughly.
• Place in a bowl with 5 cups of water and cover. Leave to soak overnight.
• Rinse the channa again thoroughly at least three times.
• Mix the soaked peas with baking powder, green seasoning, sugar, and half of the salt.
• Set aside.
• In a large pot on medium heat, add oil and allow to heat up.
• Sauté onions until translucent.
• Add garlic and pepper. Sauté for two minutes.
• Mix in curry powder.
• Patch the curry for two minutes.
• Add ¼ cup of water and stir.
• Cook until the curry becomes a thick paste (5 minutes).
• Mix in potatoes.
• Add seasoned channa.
• Patch for ten minutes (the potatoes and chickpeas should release their own water).
• As the contents dry, add the remaining water, enough to completely cover the peas. Add more water for a thinner sauce.
• Cook until the channa is soft.
• Mash several peas to thicken the sauce.
• Taste test the peas and add the remaining salt (adjust down for lower salt intake)
• Serve hot.

CURRIED CHANNA

Steps:

• Drain chick peas, retaining 4 ounces of the liquid.
• Heat the oil in a large saucepan, add onion and garlic and fry until softened.
• Add curry powder and cook gently, stirring, for one minute.
• Add the drained chick peas and fry for 5 minutes.
• Add the remaining ingredients plus the reserved liquid, bring to a boil then reduce heat and simmer gently for about 15 minutes. Serve hot.

DOUBLES

Steps:

• For the bara (or flatbread): Put the sugar and yeast in a medium bowl. Stir in the warm water and let it sit until bubbles begin to form, about 5 minutes.
• Stir to combine the flour, salt, cumin, black pepper and turmeric in a medium bowl. Add the water and yeast mixture to the flour and knead, using your hands or a mixer with a dough hook attachment, until the dough is smooth and glossy, about 2 1/2 minutes.
• Lightly oil a large bowl with cooking spray and place the dough in the bowl. Spray the dough and place plastic wrap directly on top of the dough, then add plastic wrap to the top of the bowl as well. Let the dough sit in a warm draft-free place until doubled in size, about 2 hours.
• Heat the oil to 350 degrees F in a large Dutch oven or cast-iron skillet. Turn the dough out onto a flour-dusted work surface. Working one at a time and keeping the unused portions covered, flatten a small ball of dough with a rolling pin to the thickness of 2 tortillas, about 4 inches.
• Working in batches, fry the flattened dough until puffed and golden, about 45 seconds per side. Drain on a paper-towel-lined plate. Transfer the baras to a plate and cover with plastic wrap to steam and keep warm.
• For the chickpeas: Meanwhile, heat the oil in a large skillet over low heat. Saute the onion, garlic, minced chile and a large pinch of kosher salt, about 10 minutes. Add the curry powder, allspice, cumin, nutmeg, paprika, black pepper, cayenne, bouillon cube, chickpeas and chicken broth. Bring to a simmer and cook until all the liquid has reduced, about 1 hour. Right before serving, season with salt and lime juice to taste.
• For the tamarind sauce: Add the sugar, tamarind paste and 1 cup water to a small pot over low heat. Warm until the tamarind paste has dissolved into the water, about 5 minutes. Remove and cool.
• For the pepper sauce: Put the habaneros, garlic, white balsamic vinegar and a pinch of salt in a blender and puree until smooth.
• For the cilantro sauce: Add the cilantro, white balsamic vinegar, and salt to a blender and puree until smooth.
• For the garnish: Toss the cucumber and cilantro in a bowl with a pinch of salt.
• To assemble: Place two baras slightly overlapping on a plate, then top with 2 to 3 spoons of chickpeas. Top with a little tamarind sauce, pepper sauce, cilantro sauce and grated cucumber and cilantro.