Serving
(click to enlarge)

 Spiced Chick Peas
India - Kabuli Chana
Serves:
Effort:
Sched:

DoAhead:		 4 side
easy
8 hr soak
1-1/2 hr
Better
An easy to make but tasty side dish suitable for both Indian and American menus.





1
3
1
1
1/2
1/8
1/2
1/2
1-1/2
1/2
------
2
1
1
c
c
t
t
t
t
t
t
t
t
---
t
T

Chick Peas
Water
Cumin seeds
Coriander seeds
Cumin seeds whole
Asafoetida
Turmeric
Chili Powder (1)
Amchoor powder
Salt
----- Garnish --
Lemon Juice
Cilantro, chopped
Green Chili (mild,
chopped)
    PREP
  1. Put the CHICK PEAS in a jar with the water and let soak at least 8 hours.
  2. Bring Chick Peas to a boil in the soaking liquid, skimming most of the froth that rises. Add another 1/2 cup Water and simmer covered 1 hour or until tender. Drain, but reserve soaking liquid.
  3. Grind CUMIN (first instance) and CORIANDER, mix,
  4. Mix CUMIN SEEDS (second instance) with ASAFOETIDA.
  5. Mix TURMERIC, CHILI POWDER, ground Coriander / Cumin mix, AMCHOOR and SALT
    6. RUN
  6. Heat OIL. Stir in Cumin / Asafoetida mix for just a few seconds, then stir in drained Chick Peas and Turmeric mix. Fry stirring 2 minutes, then add 1 cup of the reserved Soaking Liquid. Simmer uncovered, stirring occasionally until liquid is reduced by half (about 20 minutes).
  7. Serve garnished with Lemon Juice, Cilantro and chopped Green Chili.
NOTES:
  1. Reshampatti chili powder in this measure is a good choice for a softly spiced dish.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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