Ingredients
-
2
-
4
-
5 - 6
-
2
-
1 - 2
-
1
-
4
-
1 1/2
-
3
-
2
-
-
-
-
-
Directions
Subru Uncle’s Channa Masala(Delicious Chickpea Curry We All Love,This goes well in my house. It was taught to me just the day before I left Oman for Orlando by Subru uncle who has worked for 13 years as a chef in my house. For this recipe, the tamarind juice must be prepared by soaking a 3 inch piece of tamarind in 1 1/2 cups of hot water, squeezing the tamarind piece and extracting the juice. Then collect the required amount of the same in a cup and use.,Very easy and delicious. We make it all the time, with precooked chickpeas.,I have made this several times now and I have to say it is a great dish. The flavour is really enhanced by the addition of Tamarind.
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Steps
|
1
Done
|
Soak the Chickpeas Overnight in a Large Pot in Lots of Water. |
|
2
Done
|
the Next Day, Throw Out the Water in Which the Chickpeas Were Soaked, Wash Them Well, and Then Add Fresh Water to the Pot. |
|
3
Done
|
Bring to a Boil. |
|
4
Done
|
If the Chickpeas Were not Soaked Overnight in Water, Then It Will Be Hard to Bring Them to a Boil and to Cook Them Soon. in That Case, Add the Baking Powder to the Pot of Chickpeas and Water, and, Then Bring to a Boil. the Chickpeas Will Boil Quickly With the Addition of Baking Powder. |
|
5
Done
|
Boil Until the Chickpeas Are Tender. |
|
6
Done
|
Remove from Heat and Keep Aside. |
|
7
Done
|
Heat Oil in a Large Pot on High Flame. |
|
8
Done
|
Once Its Hot, Toss in the Cumin Seeds. |
|
9
Done
|
Allow to Crackle. |
|
10
Done
|
Tear the Bay Leaves Into 2 Parts, Add to the Pot and Saute For 10 Seconds. {chef's Tip: If the Bay Leaves Are Torn and Then Added to the Pot, It Brings Out the Aroma Better}. |
