Guest guest Posted June 1, 2006 Report Share Posted June 1, 2006 I made this tonight and it's wonderful! It's from Madhur Jaffrey's Indian Cooking. It looks a little complicated, but if you prep everything before you start cooking, it goes together really easily. It makes a LOT. I'm chowing down on some now! ~Val KHATTE CHHOLE (Sour Chickpeas) 2-1/4 cups dry chickpeas, picked over, washed and drained 7-1/2 cups water 3 medium onions, peeled and very finely chopped About 2-1/2 teaspoons salt (adjust this to your taste) 1 fresh, hot green chili, finely chopped (I used about 1/4 of a jalapeno) 1 Tablespoon very finely grated fresh ginger (grate after peeling) 4 Tablespoons lemon juice 6 Tablespoons vegetable oil 2 medium tomatoes, finely chopped (I used a drained can of ready-cut tomatoes) 1 Tablespoon ground coriander seeds 1 Tablespoon ground cumin seeds 1/2 teaspoon ground turmeric 2 teaspoons garam masala 1/4 teaspoon cayenne pepper Soak the chickpeas in the water for 20 hours. Put chickpeas and liquid in a large pot and bring to a boil. Cover, lower heat and simmer gently for an hour and a half, or until chickpeas are tender. (Note: alternatively, you can also skip the pre-soak and just throw everything into a slow cooker and cook the chickpeas on low all day!) Strain the chickpeas and save the cooking liquid. Put 2 Tablespoons of the chopped onions, 1/2 teaspoon salt, green chili, ginger, and lemon juice into a tea cup. Mix well and set aside. Heat the oil in a heavy, wide, casserole-type pot over a medium-high flame. When hot, put in the remaining chopped onions. Stir and fry for 8-10 minutes until the onion bits develop reddish-brown spots. Add the tomatoes. Continue to stir and fry another 5-6 minutes, mashing the tomato pieces with the back of a slotted spoon. Put in the coriander, cumin, and turmeric. Stir and cook for about 30 seconds. Now put in the drained chickpeas, 1-3/4 cups of their cooking liquid, 2 teaspoons of salt, the garam masala, and the cayenne. Stir to mix and bring to a simmer. Cover, turn heat to low, and cook very gently for 20 minutes. Stir a few times during this period. Add the mixture in the tea cup. Stir again to mix. Serve hot or lukewarm. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2006 Report Share Posted June 1, 2006 Val, That sounds soooooo goooood. Get some whole wheat Naan and call it a PARTY!!!! I'd wash windows for that..... Yummm, Bob , " Val " <vjlawren wrote: > > I made this tonight and it's wonderful! It's from Madhur Jaffrey's > Indian Cooking. It looks a little complicated, but if you prep > everything before you start cooking, it goes together really easily. > It makes a LOT. I'm chowing down on some now! ~Val > > KHATTE CHHOLE (Sour Chickpeas) > > 2-1/4 cups dry chickpeas, picked over, washed and drained > 7-1/2 cups water > 3 medium onions, peeled and very finely chopped > About 2-1/2 teaspoons salt (adjust this to your taste) > 1 fresh, hot green chili, finely chopped (I used about 1/4 of a > jalapeno) > 1 Tablespoon very finely grated fresh ginger (grate after peeling) > 4 Tablespoons lemon juice > 6 Tablespoons vegetable oil > 2 medium tomatoes, finely chopped (I used a drained can of ready-cut > tomatoes) > 1 Tablespoon ground coriander seeds > 1 Tablespoon ground cumin seeds > 1/2 teaspoon ground turmeric > 2 teaspoons garam masala > 1/4 teaspoon cayenne pepper > > Soak the chickpeas in the water for 20 hours. Put chickpeas and > liquid in a large pot and bring to a boil. Cover, lower heat and > simmer gently for an hour and a half, or until chickpeas are tender. > (Note: alternatively, you can also skip the pre-soak and just throw > everything into a slow cooker and cook the chickpeas on low all > day!) Strain the chickpeas and save the cooking liquid. > > Put 2 Tablespoons of the chopped onions, 1/2 teaspoon salt, green > chili, ginger, and lemon juice into a tea cup. Mix well and set > aside. > > Heat the oil in a heavy, wide, casserole-type pot over a medium-high > flame. When hot, put in the remaining chopped onions. Stir and fry > for 8-10 minutes until the onion bits develop reddish-brown spots. > Add the tomatoes. Continue to stir and fry another 5-6 minutes, > mashing the tomato pieces with the back of a slotted spoon. Put in > the coriander, cumin, and turmeric. Stir and cook for about 30 > seconds. Now put in the drained chickpeas, 1-3/4 cups of their > cooking liquid, 2 teaspoons of salt, the garam masala, and the > cayenne. Stir to mix and bring to a simmer. Cover, turn heat to low, > and cook very gently for 20 minutes. Stir a few times during this > period. > > Add the mixture in the tea cup. Stir again to mix. Serve hot or > lukewarm. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2006 Report Share Posted June 1, 2006 Val, which method did you use? Stovetop or slowcooker? Heather On Behalf Of Val Wednesday, May 31, 2006 8:31 PM Recipe: Sour Chickpeas (Khatte Chhole) I made this tonight and it's wonderful! It's from Madhur Jaffrey's Indian Cooking. It looks a little complicated, but if you prep everything before you start cooking, it goes together really easily. It makes a LOT. I'm chowing down on some now! ~Val KHATTE CHHOLE (Sour Chickpeas) 2-1/4 cups dry chickpeas, picked over, washed and drained 7-1/2 cups water 3 medium onions, peeled and very finely chopped About 2-1/2 teaspoons salt (adjust this to your taste) 1 fresh, hot green chili, finely chopped (I used about 1/4 of a jalapeno) 1 Tablespoon very finely grated fresh ginger (grate after peeling) 4 Tablespoons lemon juice 6 Tablespoons vegetable oil 2 medium tomatoes, finely chopped (I used a drained can of ready-cut tomatoes) 1 Tablespoon ground coriander seeds 1 Tablespoon ground cumin seeds 1/2 teaspoon ground turmeric 2 teaspoons garam masala 1/4 teaspoon cayenne pepper Soak the chickpeas in the water for 20 hours. Put chickpeas and liquid in a large pot and bring to a boil. Cover, lower heat and simmer gently for an hour and a half, or until chickpeas are tender. (Note: alternatively, you can also skip the pre-soak and just throw everything into a slow cooker and cook the chickpeas on low all day!) Strain the chickpeas and save the cooking liquid. Put 2 Tablespoons of the chopped onions, 1/2 teaspoon salt, green chili, ginger, and lemon juice into a tea cup. Mix well and set aside. Heat the oil in a heavy, wide, casserole-type pot over a medium-high flame. When hot, put in the remaining chopped onions. Stir and fry for 8-10 minutes until the onion bits develop reddish-brown spots. Add the tomatoes. Continue to stir and fry another 5-6 minutes, mashing the tomato pieces with the back of a slotted spoon. Put in the coriander, cumin, and turmeric. Stir and cook for about 30 seconds. Now put in the drained chickpeas, 1-3/4 cups of their cooking liquid, 2 teaspoons of salt, the garam masala, and the cayenne. Stir to mix and bring to a simmer. Cover, turn heat to low, and cook very gently for 20 minutes. Stir a few times during this period. Add the mixture in the tea cup. Stir again to mix. Serve hot or lukewarm. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2006 Report Share Posted June 2, 2006 Great! And, should you need to wash clothes after all that window- washing, I have liquid laundry detergent, LOL! Val , " Bob " <yogabob7 wrote: > > Val, > > That sounds soooooo goooood. Get some whole wheat Naan and call it a PARTY!!!! I'd > wash windows for that..... > > Yummm, > > Bob Quote Link to comment Share on other sites More sharing options...
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