Subj : Khatte Chole (Tangy Chickpea Curry)
To   : All
From : Ben Collver
Date : Fri Aug 08 2025 10:34:37

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Khatte Chole (Tangy Chickpea Curry)
 Categories: Indian
      Yield: 2 Servings

    1/3 c  Dry chickpeas
    1/8 ts Baking soda
      2    Black tea bags
           Water; for boiling
      2 md Onions; finely chopped
      2 tb Garlic; grated
      1 ts Ginger; grated
      2    Green chillies; minced
      3 md Tomatoes; finely chopped
      1    Black cardamom
           - (badi elaichi)
      4    Cloves
      2    Bay leaves
      1 ts Cumin seeds; roasted
      1 tb Coriander powder
      1 tb Red chilli powder
    1/2 ts Turmeric powder
    1/4 ts Ground cinnamon
      1 tb Dry pomegranate seeds
           - (anardana)
    1/2 ts Garam masala
    1/4 c  Mustard oil or canola oil
           Salt; to taste
           Cilantro; chopped,
           - for garnish

  Soak the chickpeas over night in 3 cups water with cooking soda. Once
  soaked, drain the soaking water and discard it. Boil the chickpeas
  with enough water, tea bags & 1 ts salt in a pressure cooker until
  80% cooked, about 15 minutes on high and 2 whistles. Omit this step
  if using canned garbanzo beans.

  Once cooked, drain the chickpeas and preserve the water. We will use
  it in curry later.

  In your coffee blender, coarsely crush the dry pomegranate seeds,
  cloves, pods of black cardamom, and roasted cumin seeds. Add the
  cinnamon powder to this spice mix. Set aside.

  In a cooking vessel with lid, add the oil and heat it up on high
  until the oil starts smoking slightly. Once smoking, reduce the heat
  to medium. Add the finely chopped onion and cook until golden brown.
  After this add the bay leaf & saute for 2 minutes. Next, add the
  grated garlic, minced chilli & ginger and cook for 1 to 2 minutes.
  Next add the chopped tomatoes along with chilli, coriander, turmeric
  powder, crushed spice mix made in 4th step, and salt. Cook this curry
  masala on low heat until the oil starts separating from the mix along
  the sides of the vessel.

  Tip in the boiled beans into the vessel and combine well so that all
  the beans are covered in the masala. Saute for about 3 minutes. Next
  add 1/2 cup or more of preserved water depending on how thick you
  like the gravy, cover, and let the gravy come to a boil on a low
  heat. Once the curry has simmered for 10 to 15 minutes, add the garam
  masala, stir well and let simmer for another 5 to 6 minutes until the
  chickpeas are soft. Remove from heat, garnish with chopped cilantro,
  and serve warm bhatura.

  Recipe by sanjuro

  Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
  khatte-chole-tangy-chickpea-curry.txt>

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