Yummy Indian Crunch Patties Lentil Chickpea Masala Vedai Food

CHICKPEA MASALA

Steps:

• Peel potatoes. Cut into 1-1/2 inch pieces. Transfer to bowl and cover with cold water.
• Toast coconut over medium heat, stirring, in a heavy skillet until golden brown, about 2 minutes.
• Toast cumin seeds over medium heat in skillet, shaking often, until fragrant and darkened.
• In food processor, puree jalapeno, ginger, garlic, curry powder, cinnamon, turmeric, vegetable oil, 1/4 cup water and 1 teaspoon salt until smooth.
• Transfer puree to large (missing) skillet and cook over medium-high heat until slightly thickened, about a minute.
• Add onion and cook, stirring occasionally, until onion begins to soften, about 10 minutes.
• Drain potatoes and add to onion mixture along with cumin seeds.
• Cook over medium heat, stirring occasionally, until potatoes are barely tender, about 12 minutes.
• Add chickpeas.
• Deglaze skillet with remaining water.
• Cover and simmer until potatoes are tender, about 20 minutes.
• Add frozen peas and cook until tender, about 3 minutes.
• Remove from heat and stir in cilantro, 1/3 cup coconut and cumin.
• Top with remaining coconut.

CHICKPEA TIKKA MASALA

Steps:

• Heat coconut oil in a large pot over medium-high heat.
• Add the mushrooms and carrots and cook, stirring occasionally, until the vegetables soften - about 8 minutes.
• Add the spinach, turmeric, ginger, pepper and salt. Cook 1 minute.
• Add chickpeas and Tikka Masala Sauce. Bring to a simmer and cook 5 minutes.
• Stir in coconut milk and warm through. Serve immediately.

WHOLE FOODS CHICKPEA MASALA

Steps:

• First, in a large, nonreactive heavy skillet or saute pan, heat oil over med. heat.
• Add onions and saute approx. 2 mins, until golden brown.
• Remove from heat and stir in garlic, ginger, jalapenos, curry powder, garam masala, and tomato paste.
• Return to heat and stir in water.
• When everything is mixed thoroughly, stir in chickpeas and lemon juice.
• Bring to a boil, reduce heat, and simmer for 5 minutes.
• Taste for seasoning, adding salt if necessary.
• You can serve this immediately, but the flavors are much more enhanced if you allow it to sit for a few hours before you reheat it to just below a simmer and then serve over rice.
• To serve, place 1/2c cooked rice in a bowl and ladle 1 cup chickpea mixture over rice.
• Garnish with cilatro if you wish.