Tag Archives: Chickpeas

Cluster Beans with Black Chickpeas

4 Feb

cluster_beans_chana_patoli
Goru Chikkudu Nalla Senagala Vepudu.

Cluster beans are finely chopped and cooked in oil along with spices. Black chickpeas are soaked and ground into smooth paste. The paste is then steamed in idli moulds and crumbled and is added to the cooked cluster beans as finishing step. Serve cluster beans with black chickpeas over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Cluster Beans with Black Chickpeas.

Ingredients:

Cluster Beans 1 + 1/2 Cups
Black Chickpeas 1/2 Cup
Green Chile 1
Garlic 1 Clove
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove ends and chop cluster beans into around half inch pieces.
Soak black chickpeas in water for around 6 – 8 hours.
Refresh the black chickpeas with fresh water and grind them into smooth paste with enough salt.
Fill the idli moulds with ground black chickpeas paste.
Place the chickpeas filled idli moulds in a steamer and steam for around 15 minutes.
Once steamed, remove and finely crumble the steamed black chickpeas.
Peel and roughly chop the garlic clove.
Remove stem, wash and finely chop the green chile.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile, garlic clove and cluster beans.
Cook covered on low flame for few minutes or until cluster beans change color.
Add a splash of water while cooking if necessary and stir occasionally to avoid scorching.
Once cooked, stir in finely crumbled black chickpeas mixture, turmeric powder and sufficient salt.
Fry on low flame for around a minute or two and remove from heat.
Serve cluster beans with black chickpeas over plain steamed rice and dollop of ghee.
Notes: Make sure cluster beans are cooked well before adding the black chickpeas.

Suggestions: Adjust spice with red chiles or green chiles.
Variations: Check other variations with cluster beans and other fresh beans here.
Other Names: Cluster Beans with Black Chickpeas, Goru Chikkudu Nalla Senagala Vepudu.

Pulihora Mix

2 Feb

pulihora_mix
Pulihora Mix.

Tamarind is soaked in water and the extracted juice is cooked in oil and spices till thick. Black chickpeas is also boiled and added to the tamarind extract. A spoonful of pulihora mix can be mixed with around a cup of steamed rice and can be served immediately.
Makes: around 1 Cup of Pulihora Mix.

Ingredients:

Black Chickpeas 1/2 Cup
Tamarind 3 – 4 inch sized ball
Jaggery 1 inch Piece (optional)
Chana Dal 2 Tbsps
Red Chili Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 Tbsps

Method of preparation:

Soak the black chickpeas in water for around 6 hours.
Pressure cook soaked black chickpeas in a cup of water for 3 whistles.
Strain the cooked black chickpeas and keep aside.

Toast the chana dal in a pan until light golden in color and grind the chana dal into fine powder using a spice grinder.
Soak tamarind in 1 1/2 cups of warm water and extract all the juice discarding the veins.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add tamarind extract, jaggery, ground chana dal powder, cooked black chickpeas, red chili powder, turmeric powder and salt.
Boil the mixture on low flame till the oil separates and it thickens (around 15 minutes).
Remove the pulihora mix onto a bowl and cool it to room temperature before refrigerating.
Mix couple of tablespoons of pulihora mix in steamed rice and serve immediately.
Notes: Make sure to adjust the tamarind based on the tartness.

Suggestions: You can microwave the tamarind soaked in water for around 30 seconds to soften it a bit to ease the extraction.
Variations: You can also add finely chopped green chiles while boiling tamarind extract for extra spice.
Other Names: Pulihora Mix.

Black Chickpeas Patoli

1 Feb

black_chana_patoli
Black Chickpeas Patoli.

Black chickpeas are soaked and ground into smooth paste. The paste is then steamed in idli moulds and crumbled. Crumbled black chickpeas is then cooked in oil along with onion and spices. Serve black chickpeas patoli with steamed rice and dollop of ghee.
Makes: around 4 Servings Black Chickpeas Patoli.

Ingredients:

Black Chickpeas 1 Cup
Onion 1
Green Chiles 2 – 3
Ginger 1 inch Piece
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak black chickpeas in water for around 6 – 8 hours.
Refresh the black chickpeas with fresh water and grind them into smooth paste with enough salt.
Fill the idli moulds with ground black chickpeas paste.
Place the chickpeas filled idli moulds in a steamer and steam for around 15 minutes.
Once steamed, remove and crumble the steamed black chickpeas.

Remove stems, wash and slice the green chiles.
Peel and finely chop the ginger.
Peel and finely chop the onion.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chiles, ginger and onion.
Fry till onion turns translucent, add crumbled black chickpeas and salt.
Fry on low heat for few minutes and remove from heat.
Serve black chickpeas patoli with steamed rice and dollop of ghee.
Notes: Make sure soak the black chickpeas well.

Suggestions: You can adjust spice with green chiles. You can also add a green chiles while grinding saoked black chickpeas.
Variations: Add a splash of lemon just before serving black chickpeas patoli.
Other Names: Black Chickpeas Patoli.

Chickpeas Methi Fry

10 Jul

chickpeas_methi
Kabuli Senagalu Menthi Vepudu.

Chickpeas is boiled and lightly crushed before frying with fenugreek leaves and spices. Finally chickpeas methi fry is finished with powdered spices. Serve chickpeas methi fry with steamed rice.
Makes: around 4 Servings of Chickpeas Methi Fry.

Ingredients:

Boiled Chickpeas 1 1/2 Cups
Fenugreek leaves a Cup packed
Coriander Seeds Powder 1 Tbsp
Red Chili Powder 1/2 tsp
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Separate fenugreek leaves and thoroughly wash them.
If using raw chickpeas, soak chickpeas overnight and pressure cook for 3 whistles or until chickpeas are soft.
Strain the boiled chickpeas and lightly crush them with help of a pestle.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add fenugreek leaves.
Fry till fenugreek leaves wilt, add crushed chickpeas.
Fry till most of the moisture is gone and chickpeas is toasted a bit.
Stir in coriander powder and turmeric powder.
Fry for couple more seconds and remove the pan from heat.
Stir in turmeric powder, red chili powder and salt.
Serve chickpeas methi fry with steamed rice.
Notes: Make sure not to over fry after the spice powders are added.

Suggestions: If chickpeas is not cooked properly, make sure to boil them in enough water till chickpeas is soft.
Variations: You can also add finely chopped onion and squeeze half a lemon and have it as a snack if desired.
Other Names: Chickpeas Methi Fry, Kabuli Senagalu Menthi Vepudu.

Bhindi Chickpeas Fry

29 Jun

bhindi_chickpeas
Bhindi Chickpeas Fry.

Lady’s finger is chopped and fried in oil till golden in color. chickpeas are boiled till just soft and lightly crushed before adding to the bhindi. The fry is finished with powdered spices and garnished with cilantro. Serve bhindi with chickpeas over plain steamed rice or with roti.
Makes: around 4 Servings of Bhindi Chickpeas Fry.

Ingredients:

Bhindi / Lady’s Finger 2 1/2 Cups Chopped
Boiled Chickpeas 1/2 Cup
Green Chiles 2
Garlic 2 Cloves
Coriander Powder 1 tsp
Turmeric Powder a big Pinch
Red Chili Powder 1/4 tsp
Salt to Taste
Cilantro few Sprigs

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps + 1/2 tsp

Method of preparation:

Wash and pat dry lady’s finger.
Remove both ends and chop lady’s finger into small pieces.
Wash and finely chop the cilantro leaves.
Remove stems, wash and slice the green chiles.
Peel and thoroughly crush the garlic cloves.
Lightly crush the chickpeas and keep aside.

Heat oil in a pan, add chopped bhindi.
Fry on medium flame till bhindi turns golden brown around the edges.
In the middle of the pan, add half a tsp of oil and all talimpu ingredients and garlic.
Fry till urad dal changes color and cumin seeds change color.
Add the crushed chickpeas and green chiles in the middle of the pan and fry for a minute to evaporate any excess moisture.
Stir in turmeric powder, coriander powder and salt.
Fry for few more seconds and remove from heat.
Stir in red chili powder and cilantro.
Serve bhindi with chickpeas over plain steamed rice or with roti.
Notes: Make sure bhindi is cooked well.

Suggestions: Adjust spice with green chiles.
Variations: You can also add a pinch of garam masala along with red chili powder if you desire.
Other Names: Bhindi Chickpeas Fry.