Channa (chick peas/garbanzo beans) masala

So apparently I've slacked off so much, that instead of posting regularly, I have resorted to putting up recipes that have been requested by friends and family. :) This one is for Lee and Jonathan L.You can also use this recipe with any other kind of beans like pinto beans, kidney beans, and even black eyed peas!

I hate doing dishes. A lot. So I have a deal with V to do the dishes while I cook and clean the counter tops. Yeah, we're egalitarian like that. But sometimes, all he wants to do is play his guitar while Rome (or my kitchen) burns. So I try to make sure I have one pot to clean!

This dish is very forgiving and you CANNOT go wrong. You also don't necessarily need 'Indian' spices to attempt making this recipe. You will surely have almost everything on this list in your spice rack. And if you don't, its still okay. One thing I have learned after coming to the US is that when you make do without a lot of the Indian spices (most of which are hard to get or exorbitantly expensive), you learn to taste the ingredients in the dish - which is not necessarily a bad thing! :)

So here is what you need:

1. Garbanzo beans/Chick peas - 2 cans
Note: If the beans are uncooked/not from a can, then soak them overnight or for 8-10 hours.

2. Garam masala/Curry powder - 3 tbsp
Note: If you don't have either, then use: 3-4 cloves/ 1/2 tsp clove powder, 2 bay leaves, 4-5 cardamom seeds/ 1/2 tsp cardamom powder, 2 inches of cinnamon bark/ 1/2 tsp cinnamon powder. You can just use 2 tbsp of garam masala powder or curry powder. But if you're using curry powder, add 1/2 tsps of cinnamon and coriander powders - it gives the curry powder a little kick!

3. Ginger-garlic paste - 1 tbsp
Note: If you don't have this, you can just use fresh ginger (1 inch chopped fine or grated) and 5 pods of garlic (again chopped finely or grated).

4.  Onions - 2 (medium sized; red or yellow. I prefer red.)
Note: Cut the onions finely. If you're going to grind the onions and tomato (next ingredient) into a paste, then you can cut it up into cube-sized chunks.

5. Thai green peppers/serrano peppers - 2 or 3 depending on how much heat you like in your food
Note: You can just use pepper corns instead. It doesn't pack too much heat. If you're not going to grind the onions and tomatoes, use ground pepper instead.

6. Tomatoes - 2 large
Note: Same as with the onions. Cut finely if you're not going to grind it and into large chunks if you're going to use your amazing blender! :)

7. Coriander leaves/cilantro - half a cup (chopped)

Optional ingredients

8. Sour cream - 2 tbsps

9. Lime - Juice of 1 lime

10. Turmeric - 1 tsp

There are two ways you can make this recipe: pressure cook it, or make it in a pot. I like to pressure cook it because I don't have to grind the onions and tomatoes (I avoid cleaning my immersion blender) - they just disintegrate in the pressure cooker!! :) The only way you can mess up this recipe is if the beans don't cook. So if you don't have a pressure cooker and have uncooked beans, then make sure that you keep adding more water till the beans are thoroughly cooked. 

So here is how you make it if you're using a pressure cooker (in case you're using uncooked beans)
1. Saute the onions, peppers, and the ginger-garlic paste.
2. Once the onions get transparent, add the tomatoes.
3. If you're grinding the onions and tomato, now is the time! Grind everything together and then put the beans into the mixture. Add the sour cream, all the spices or curry powder/garam masala, and salt.
4. Add water till the beans are covered. Close the lid, and wait for three or four whistles.
5. Once the pressure is out, add the lime juice and cilantro/coriander leaves. You're done!
Note:  If it gets too watery, mix corn starch or rice powder in cold water and add it to the pot. Wait for the mixture to boil. Then add the lime juice and cilantro/coriander leaves.


If you're not using a pressure cooker, then here's how you make it:

1. Saute the onions, peppers, and the ginger-garlic paste.
2. Once the onions get transparent, add the tomatoes.
3. Put the beans into the mixture. Add the sour cream, all the spices or curry powder/garam masala, and salt.
4. Add water till the beans are covered. Keep it on medium heat for 10 minutes.
5. Add the lime juice and cilantro/coriander leaves. You're done!
Note:  If it gets too watery, mix corn starch or rice powder in cold water and add it to the pot. Wait for the mixture to come to a boil. Then add the lime juice and cilantro/coriander leaves.

You can eat this with bread, chapattis (Indian bread), and rice.