This is a simple mild dish. I've added a chilly for an extra kick, but if you want the kids to eat it, then omit the chilly and they should love it. I always tell my kids about the Jack and the beanstalk story.. So all beans for them are magic beans and they've always loved it.
Ingredients:
1 cup of kabuli channa soaked overnight in water
1 onion chopped
1/2 tsp ginger garlic paste
1 tomato chopped fine
1 chilly slit
1/4 tsp turmeric powder
1/2 tsp cumin powder
3/4 tsp coriander powder
1 potato diced in small cubes
1 tbsp imli (tamarind) sauce
fresh coriander leaves to garnish
Method:
In a pressure cooker, heat oil. Add in the onion and saute till transluscent. Add in the chilly and the ginger garlic paste next. Then add in the tomatoes and the spice powders. Finally add in the beans.
There is a theory that if you don't add salt to beans while cooking, they cook faster. Its better to season with salt once the cooking is done. Try it out and see if it helps. I somehow never remember to add it later, as I've always added my salt once my onions have fried.
Now fit the pressure cooker lid on, and increase the heat to full. Wait for the pressure cooker to whistle and then lower the heat to the first or second lowest setting on your cooker and time for 25 mins.
After 25 mins, take the cooker off the heat. Pressure cookers are dangerous and need to be handled with care so this is what I usually do when I need to open it; to release the steam you need to lift off the counterweight gradually and bleed off the steam, I usually do this by levering the weight with a fork and adjusting it to let out the steam gently or just run the sides of the cooker under water until it has suffficiently cooled down to reduce the pressure in the cooker.
Do NOT attempt to open the cooker without letting off the steam as this could result in some serious steam burns.
Once your pressure cooker is open add in the diced potatoes. Close the cooker again, and put it on the highest heat setting. As soon as it whistles, put it off and remove it from the heat source, keeping the lid on and the steam inside. After about 5 minutes, release the steam by pushing the whistle up with a fork. Open and check. The potatoes should be ready.
Season with the imli (tamarind) sauce.There are two kinds of tamarind sauces that are available here. One is in the Union Cooperative store called "Imli sauce" by the "Union" brand and the other is by the brand, "East End", called "Tamarind (Imli) sauce. Both are good.
Garnish with coriander leaves.
 |
| Chole (Garbanzo Beans/Kabuli Channa) |
Ingredients:
1 cup of kabuli channa soaked overnight in water
1 onion chopped
1/2 tsp ginger garlic paste
1 tomato chopped fine
1 chilly slit
1/4 tsp turmeric powder
1/2 tsp cumin powder
3/4 tsp coriander powder
1 potato diced in small cubes
1 tbsp imli (tamarind) sauce
fresh coriander leaves to garnish
Method:
In a pressure cooker, heat oil. Add in the onion and saute till transluscent. Add in the chilly and the ginger garlic paste next. Then add in the tomatoes and the spice powders. Finally add in the beans.
There is a theory that if you don't add salt to beans while cooking, they cook faster. Its better to season with salt once the cooking is done. Try it out and see if it helps. I somehow never remember to add it later, as I've always added my salt once my onions have fried.
Now fit the pressure cooker lid on, and increase the heat to full. Wait for the pressure cooker to whistle and then lower the heat to the first or second lowest setting on your cooker and time for 25 mins.
After 25 mins, take the cooker off the heat. Pressure cookers are dangerous and need to be handled with care so this is what I usually do when I need to open it; to release the steam you need to lift off the counterweight gradually and bleed off the steam, I usually do this by levering the weight with a fork and adjusting it to let out the steam gently or just run the sides of the cooker under water until it has suffficiently cooled down to reduce the pressure in the cooker.
Do NOT attempt to open the cooker without letting off the steam as this could result in some serious steam burns.
Once your pressure cooker is open add in the diced potatoes. Close the cooker again, and put it on the highest heat setting. As soon as it whistles, put it off and remove it from the heat source, keeping the lid on and the steam inside. After about 5 minutes, release the steam by pushing the whistle up with a fork. Open and check. The potatoes should be ready.
Season with the imli (tamarind) sauce.There are two kinds of tamarind sauces that are available here. One is in the Union Cooperative store called "Imli sauce" by the "Union" brand and the other is by the brand, "East End", called "Tamarind (Imli) sauce. Both are good.
Garnish with coriander leaves.
No comments:
Post a Comment