Showing posts with label Chickpeas. Show all posts
Showing posts with label Chickpeas. Show all posts

Baked Falafel Recipe | How to make baked falafels | Easy falafels recipe [Video]


Easy Baked Chickpea Falafel Recipe. Falafels are usually deep fried patties made of chickpeas or other beans and are a popular snack in the region around Middle East. These vegan and gluten free falafels are made from chickpeas and are baked. They are healthier than the deep fried ones. Baked falafels are a perfect addition to buddha bowls, wraps and pita pockets.

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baked chickpea falafel wraps

We love falafels and hummus. If we could swim in a tub of hummus, we would. The silky-smooth, nutty savory goodness is meant for slathering and swimming in, it really is. Hummus is something I make quite often, it is so easy to make and tastes great with so many things. My favorite meal is really just taking some roti or chapati and slathering the hummus and adding a few julienned veggies like carrots, cucumber, tomato and colored peppers and rolling it up to make a delicious wrap. Lunch, done!!
But the thing I love and don't make enough of is Falafels. These crispy balls/patties of chickpeas are so delicious, yet I've generally avoided making them because deep-frying is not something I like to do too often. But all that has changed since I started baking them.

Baked falafels are really easy to make, healthy and freeze well. These baked falafels are made from soaked dried chickpeas, giving them the perfect texture on the inside. The recipe was the batter is the same as the fried ones, just this is baked, so you are not losing out on taste or texture. 

Making these falafels requires a little planning, just enough time to soak the dried chickpeas. They need a good 8-10 hours soak to become soft and achieve the right texture. If you have this planning done, then you really don't need to do much. The soaked chickpeas are drained, and blended with coriander leaves, onion, cumin, red chilli powder or paprika, salt and oil to get a stiff batter that can be shaped. The falafels are shaped into a patty as they bake better that way instead of a ball.

These baked falafels are the perfect addition to buddha bowls, curries, pita pockets and wraps.

baked chickpea falafel wraps


How to freeze baked falafels?

Once the falafels are baked, allow them to cool completely. Once cooled, you can either place them in a ziploc bag in a layer and freeze them horizontally or place in a freezer friendly plastic box and freeze. These will easily stay good for 1-2 weeks. 

To use frozen falafels, microwave on high until they are warm on the inside. I like to leave them out on the kitchen counter for 1-2 hours before I microwave. You can also pan fry them until they are warm on the inside.

My Falafel Wrap

 The pictures I have posted is of the falafel wrap I built with the baked falafels. 

The wrap has the following:
- Homemade pita bread
- Hummus
- Pickled onions
- Shredded red cabbage
- Cherry tomatoes
- Coriander leaves
- Crumbled feta cheese

The options are limitless, you can add different sauces like tzatziki or tahini or even mayo. Pickled radish or carrots will taste great too. Roasted veggies is another way to go. Mint, parsley or your favorite herbs. Pita bread can be replaced with a regular wholewheat roti or even a leftover restaurant garlic naan. Cheese is optional, use your favorite vegan or non vegan soft cheese if you desire. 

baked chickpea falafel wraps

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



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Baked Falafel Recipe | How to make baked falafels | Easy falafels recipe

baked chickpea falafel wrapsBaked Falafels are baked patties made of chickpeas, coriander, spices and aromatics. Falafels are popular snack in the region around Middle East. These vegan and gluten free. They are healthier than the deep fried ones. Baked falafels are a perfect addition to buddha bowls, wraps and pita pockets.

Recipe Type:  Appetizer
Cuisine:            Middle Eastern
Prep Time:     8 hours
Cook time:     30 minutes
Total time:     8 Hours 30 Minutes
Yield:                14-15 Falafels

Ingredients:


1.5 cups dried Chickpeas (Kabuli Chana | Chhole)
1 large Onion
5-6 Garlic cloves
1 cup Coriander leaves
1 Tbsp Cumin Powder
1 Tbsp Coriander Powder
1 tsp Red Chilli Powder
0.25 tsp Baking Soda
6 Tbsp Olive Oil
Salt to taste

Method:


1. Soak the dried chickpeas in water for 8 hours or overnight.
2. In the morning, drain the water completely and add to a blender.
3. Add chopped onions, garlic, coriander leaves, baking soda, cumin powder, coriander powder, red chilli powder, salt and 2-3 Tbsp olive oil. Blend to a coarse batter, you should be able to shape the falafels.
4. If the batter feels wet, add in 1-2 Tbsp Corn starch or corn flour to help it bind.
5. Shape the falafels and place in a single layer on a greased baking sheet.
6. Bake for 25-30 minutes at 180 degree celsius or until done.
7. Serve hot with hummus or use in buddha bowl, wrap or pita pocket.
8. Look at notes above if you are planning to freeze the falafels.





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Chhole Chaat Recipe | Chickpea Salad [Video]


Chhole Chaat or Chickpea Salad recipe with video instructions. Chhole Chaat is a simple, quick and delicious salad made with boiled chickpeas and a handful of ingredients. Spicy, tangy and super delicious, perfect for weeknight dinners and Summer lunches. Chhole Chaat is vegan, plant-based and gluten-free. It can be adapted to a Jain diet.

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vegan healthy glutenfree chickpea salad

I literally spent the second half of the 90s eating this salad and hiding it from my parents.

My school did not have a playground, which wasn't much of an issue for someone like me who hated outdoor activities. Give me a book any day. But the school authorities didn't think like me and felt we needed to play sports. Arrrghhh. Yes, so they leased out grounds at a walkable distance from the school and we were mandated to participate in all the games for our age group.

vegan healthy glutenfree chickpea salad


I especially disliked the sports week which culminated into a Sports Day that included parents and relatives coming to watch the finals. The only highlight of the sports week was this Chhole Chaat. I know, I took a long time to reach the point. So on the way from the school to the ground was the children's park and this old man sat outside it with a big cane basket. He shouted "Bhel Bhel" as we walked by and how could we not sample it. He used the black chana mostly and not these white Kabuli Chana or Chickpeas. He would put the chana in a disposable bowl made of dried leaves along with onions, tomatoes, some black colored spices (I now assume this was the chaat masala, black salt, and cumin powder), and a generous squeeze of lime. It was the best salad/snack I had ever eaten - spicy, tangy, and just plain delicious. More so, cause we ate it secretly. Our parents would forbid us to eat from street vendors due to concerns of hygiene, but I believe it just helped us build our immunity.

This Chhole Chaat is trying to replicate that delicious "Bhel" or chaat that I ate in the 90s. The only difference is I used Kabuli chana or chhole or white chickpeas as against the black chana that the street vendor used. But it is still equally delicious.

This Chhole Chaat makes for a perfect weeknight dinner when you want something healthy and yet do not want to slog over the stove for hours. In fact, this does not require the stove at all if you have preboiled chickpeas. I usually soak dried chickpeas and boil them over the weekend as a part of my meal prep for the week. This Chhole Chaat also carries well in a lunch box and makes for a good cold lunch on a hot Summer afternoon. I eat it as an evening after-work snack at times too.

Suggestions to fit other diets:

  • To adapt the recipe to suit a Jain diet, skip the onions and onions. Capsicum, cucumber and/or sweet corn can be added instead.

vegan healthy glutenfree chickpea salad


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



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Chhole Chaat Recipe | Chickpea Salad


vegan healthy glutenfree chickpea saladChhole Chaat is a simple, quick and delicious salad made with boiled chickpeas and a handful of ingredients. Chhole Chaat is vegan, plant-based and gluten-free. It can be adapted to a Jain diet.

Recipe Type:  Salad
Cuisine:            North Indian
Prep Time:     15 minutes
Cook time:     0 minutes
Total time:     15 minutes
Yield:                Serves 2

Ingredients:


4 cups Chickpeas, boiled
1 large Onion, finely chopped
1 Potato, boiled and chopped
1 Tomato, finely chopped
1 Green Chilli, finely chopped
2 Tbsp Coriander leaves, chopped
1-2 tsp Cumin Powder
1 tsp Chaat Masala
0.5 Lime
Black salt to taste
Salt to taste

Method:


1. Add the chickpeas, onion, tomato, potato, green chilli and coriander leaves to a large bowl. If you don't want a spicy salad, skip the chillies. Alternately, it can be replaced with red chilli powder or paprika.
2. Add black salt, salt, cumin powder, chaat masala and lime juice to taste.
3. Mix well and serve.


vegan healthy glutenfree chickpea salad



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Lahsun Shev Recipe | Garlic Sev Recipe [Video]


Garlic Sev or Lahsun Shev is deep fried savory strings made of chickpea flour that has been flavored with garlic. Serve garlic sev as an evening snack during tea time. Garlic Sev is vegan.

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lahsun shev lasoon sev

So how have you guys been? I'm making an appearance after a gap of few weeks now.

For the first time, it is not because I was busy with work, but because I was on vacation. Finally!! The last real vacation that did not involve attending weddings or meeting family was when we went to Bali in 2017 and we were both craving some "us" time. This year we kept it local and visited North East India.

Before I went on vacation, I shared the recipe of the BEST CHOCOLATE CAKE ever!!! I hope you tried that out cause that's a keeper. But that cake, was what I wanted to make for Gee and Raj's birthday. They had asked me for totally different things.

Gee, not one with a sweet tooth and someone craving a certain savory for months now, asked me to make her Garlic Sev, the way they sell in Goa. She's been trying her luck to find something similar in Bangalore, but not succeeded. I thought I would attempt to make some for her. Whether it tastes exactly like the one she buys in Goa, it is up to her to tell, but I thought it was really really tasty and it was so simple to make.

lahsun shev lasoon sev


Garlic Sev or Lahsun Shev is deep fried savory strings made of chickpea flour that has been flavored with garlic. The dough is very simple, just a few ingredients. The dough doesn't require any real kneading, just enough to combine all the ingredients together. Then you need a sev press or any press really that can shape the sev. Using the press, release the dough straight into the hot oil and deep fry until crisp.

The amount of garlic I used gives the sev a mild garlic flavor. To get a more prominent flavor, add more garlic.

Garlic Sev stores well for 1-2 weeks in an airtight container, but, I assure you it won't last that long for you to test. This thing is so addictive, it will be gone in a jiffy. Serve garlic sev with tea during tea times or just snack day long.


lahsun shev lasoon sev



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



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Garlic Sev Recipe | How to make Lahsun Sev

lahsun shev lasoon sevGarlic Sev or Lahsun Shev is deep fried savory strings made of chickpea flour that has been flavored with garlic. Serve garlic sev as an evening snack during tea time. Garlic Sev is vegan.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Total time:     45 minutes
Yield:                One small jar

Ingredients:


1 cup Chickpea Flour (Besan)
5 to 6 Garlic cloves
0.25 tsp Asafoetida (Hing)
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 Tbsp Oil
Salt to taste (Curd)
Oil for deep frying
Water as required

Method:


1. Blend the garlic, asafoetida, red chilli powder, turmeric powder, salt and 1 Tbsp oil with a little water into a smooth paste. The mentioned amount of garlic gives a very mild flavor, add more garlic for a more prominent garlic flavor.
2. Take the chickpea flour/besan in a large bowl and add the blended garlic masala.
3. Knead until combined. Add more water if required. If it is too sticky, add a little more chickpea flour/besan. Adjust salt or red chilli powder as required.
4. Take a chakli press or a sev press and select the sev plate of the thickness you desire. Grease the plate and the press.
5. Add in a portion of the dough to the press and stuff it in tight.
6. Heat oil for deep frying.
7. Once the oil is hot, press the sev directly into it.
8. Allow the sev to cook for 1-2 minutes on medium heat, then flip it.
9. Cook for 4-7 minutes until crisp and lightly browned.
10. Remove from heat and either place it on an absorbant paper towel or a collander.
11. Once the sev has cooled completely, gently break it into smaller pieces.
12. Store in an airtight container so that sev remains crisp.



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Chhole Pulao | Chickpea Pilaf [Video]


Chhole Pulao is a spicy rice main made with chickpeas or kabuli chana. This vegan and gluten-free rice is made by cooking fragrant Basmati rice with a spicy tomato based masala and boiled chickpeas.

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spicy chickpea rice

spicy chickpea rice


Chhole Pulao - a combination of two of my favorite dishes - chhole and pulao, now encompassed into one dish! Growing up, this was our Sunday lunch (mostly). My mom made her famous Pulao and Chhole on Sundays and on special occasions. It was a family favorite. The idea of combining both and making one dish originated from Instagram. A long time ago, one of my favorite Instagrammers, thegutlessfoodie posted her meal of a Chhole Pulao, albeit without chickpeas in there. I loved the idea and took on to making this dish. It has been a success. 

This Chhole Pulao simply put, is made by cooking a dry version of our regular Chhole or chickpea curry and mixing in cooked Basmati rice. It is an easy to make meal and it can be prepped well in advance. You can cook the chickpeas a few days ago and store them in the fridge, for an even easier approach, just buy canned chickpeas. The Basmati rice also can be cooked in advance and stored in the fridge. You can also make it with leftover rice, any variety you have. I personally like cooking the masala fresh, because it really doesn't take much time, but you can also make this in advance and on the day of the meal, just combine the three.


spicy chickpea rice


For the past two weeks, I have been stressed with very little time at my hands to cook a meal. It is at times like this, that recipes like Chhole Pulao come very handy. As far as I prep everything on the weekend, the weekdays seem easier.

Since the Chhole Pulao is a carb-heavy dish, so it ends up satiating you. I call it comfort food. Chhole Pulao is a plant-based meal that fits well into the Vegan lifestyle. It can be served as a main dish at festivities and celebrations. 



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



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Chhole Pulao Recipe | Chickpea Pilaf Recipe


spicy chickpea riceChhole Pulao is a spicy rice main made with chickpeas or kabuli chana. This vegan and gluten-free rice is made by cooking fragrant Basmati rice with a spicy tomato based masala and boiled chickpeas. 

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     60 minutes
Yield:                Serves 2

Ingredients:


1 cup Chickpeas, boiled
0.75 cup raw Basmati Rice
0.75 cup Tomato Puree
2 Onions
2 Tbsp Oil
1 Tbsp Ginger-Garlic Paste
1 tsp Cumin seeds
2 Tbsp Chhole Masla
1 tsp Coriander Powder
2 Tbsp Kasuri Methi
Coriander leaves to garnish
Salt to taste
Water as required

Method:


1. Wash the Basmati rice 4-5 times until the water runs clear. Soak the Basmati rice in water for 15 minutes.
2. After 15 minutes, boil 1.25 cups of water with a pinch of salt. Drain the rice and add it to the boiling water. Cover and cook on low heat until the rice is cooked. Remove from heat and allow to cool.
3. Heat oil in a large kadhai and add in the cumin seeds.
4. Once the cumin seeds splutters, add in the sliced onions. Fry until the onions are golden.
5. Add in the ginger-garlic paste. Saute until fragrant.
6. Add in the chhole masala and the coriander powder and stir fry for 1-2 minutes.
7. Add in the tomato puree and cook on low heat until the liquid evaporates and the masala thickens.
8. Add salt to taste and mix well.
9. Add the cooked Basmati rice. You can also use any leftover rice instead of Basmati rice.
10. Mix well until completely combined. You can adjust seasoning at this stage.
11. Sprinkle kasuri methi and mix well.
12. Remove from heat and garnish with fresh coriander leaves.
13. Serve hot with raita.



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Vegan Omelette Recipe | How to make omelet without eggs [Video]

Vegan Omelette or Vegetarian Omelet without eggs! This omelet is made using chickpea flour and plain all purpose flour.  Enjoy it guilt free!

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eggless omelette made with chickpea flour

This Vegan Omelette HAS to be on your breakfast menu!!

Eggs have always been so tightly associated with breakfast, that if you don't eat any (like me), you are left with very few options. Well, until now!! Presenting the Omelet without eggs, that tastes just like it was made with eggs. You can hardly tell the difference.

This Omelet has become a go-to breakfast for us on those busy weekday mornings or on those really lazy Sunday mornings. Sometimes, dinner too.

I have to thank Gee for introducing me to this recipe. She saw this online and made it for me. We LOVED it!! We were surprised that this tasted so much like the real deal. I've tried the cheese omelet and trust me, that is so so close to the Cheese Omelet made with eggs that you could fool anyone.

eggless omelette made with chickpea flour


Wondering what makes this taste like the real egg omelette? Black Salt. Just one simple ingredient.

The funky smell of black salt has always been equated to that of eggs. The smell comes because of the high sulphur content in the salt. Much like those hot water springs, but much milder. Black salt is now easily available online and pretty much all over the world. If you do buy black salt, you can use it in so many more recipes or sprinkle it over fruits or that salad for a different taste.

Why you SHOULD make this Omelette:

  • If you turned vegan and miss eating eggs, then you should make this and be guilt free. You can eat the cake and have it too!
  • It is so easy to make, you should definitely add it to your breakfast recipes list. After all, we are always looking for one more of those to add to the kitty.
  • If you've never eaten eggs in your life, at least, now you will know what they taste like and what the hypes all about.
  • Got any more good reasons? Leave a comment.

eggless omelette made with chickpea flour

eggless omelette made with chickpea flour


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



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Vegan Omelette Recipe | Eggless Omelet Recipe


eggless omelette made with chickpea flourVegan omelette or vegetarian omelet is an omelet made with chickpea flour and plain flour instead of eggs. A quick breakfast recipe.

Recipe Type:  Breakfast
Cuisine:            International
Prep Time:     10 minutes
Cook time:     10 minutes
Total time:     20 minutes
Yield:                Makes 4 omelettes

Ingredients:


0.3 cups Chickpea Flour
0.3 cups Flour
0.25 tsp Turmeric Powder
1 Onion, finely chopped
1 Green Chilli, finely chopped
2 Tbsp Coriander leaves, finely chopped
Black salt to taste
Pinch of baking soda
Water as required
Oil to pan fry the omelettes

Method:


1. Take the chickpea flour and plain flour in a bowl. Add 0.5 cup of water and whisk until smooth.
2. Add in the turmeric powder, chopped onion, chopped green chilli, chopped coriander and mix well.
3. Add in more water if required.
4. Add in the black salt to taste and mix well.
5. Add in the baking soda and mix well.
6. Heat a pan and grease it. Spoon in the batter and cook on medium heat until one side cooks.
7. Spoon some oil over the top and flip the omelette. Cook until the other side is cooked.
8. Remove from heat and serve with toast.



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Ghugni Masala | Kala Chana Masala [Video]


Ghugni Masala is a vegan and healthy curry made from black chickpeas or kala chana. The chickpeas are simmered in a masala made from pureed onions, tomatoes and spices. A perfect gluten free accompaniment to roti or naan bread.

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Black Chickpea Curry


What's a better way to start of a week than with a healthy meal? And this Ghugni Masala or Kala Chana Masala is as healthy as it gets.

Kala Chana or Ghugni are desi black chickpeas. If you aren't Indian, there is a possibility you haven't seen the black chickpeas. Black chickpeas are smaller, denser and have a rougher skin than their cousin, the more popular, white chickpeas. Black chickpeas have more fiber and a lower glycemic index and make it perfect for someone trying to lose weight or just lead a healthier life. 

Also, I just love them!

Black Chickpea Curry

I enjoy eating the black chickpeas way more than the lighter variety, also known locally as Kabuli Chana. And what I love even more than the black chickpeas? the water it is cooked in or the aqua faba. The black chickpeas release a lot of umami into the water that they were boiled in, making it perfect for using in curries. Which is why in this curry, we don't use regular water, we use the water in which the chickpeas were boiled. The water adds color as well as an oomph to the curry. 

Ghugni Masala is a very simple curry to make and stores brilliantly in the fridge. 

The curry is simply made by simmering boiled black chickpeas in a masala made from pureed onions and tomatoes that have been flavored with 4 simple spice powders - coriander powder, turmeric powder, red chilli powder and garam masala. Whole spices are also used in the recipe to make the dish even more fragrant. If you don't have all the whole spices, just use what you have.

Kala Chana Masala fits right into the vegan diet as well as a gluten free diet. To make the dish fit the plant based diet, just replace the oil with water.

Kala Chana Masala tastes best when served with Naan bread or Roti, but you can also serve it with rice. In case serving with rice, adjust the consistency of the gravy.

Black Chickpea Curry

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



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Ghugni Masala | Kala Chana Masala


Black Chickpea CurryGhugni Masala is a vegan and healthy curry made from black chickpeas or kala chana. The chickpeas are simmered in a masala made from pureed onions, tomatoes and spices. A perfect gluten free accompaniment to roti or naan bread.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     8 hours
Cook time:     30 minutes
Total time:     8 Hours 30 Minutes
Yield:                2-3

Ingredients:


1 cup Black Chickpeas or Kala Chana
2 medium Onions
2 medium Tomatoes
1 tsp Ginger Garlic Paste
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
1 Bay leaf
2 Cloves
1 Mace
1" Cinnamon
1 tsp Coriander Powder
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
1 Tbsp Coriander leaves (finely chopped)
1 Tbsp Kasuri Methi (Optional)
2 Tbsp Vegetable Oil
Salt to taste
Water as required

Method:


1. Soak the dried black chickpeas overnight. Pressure cook them the next day with 0.5 tsp salt until they are cooked.
2. Puree the onion and tomatoes separately.
3. Heat oil in a pan and add mustard seeds.
4. Once the mustard seeds splutter, add the bay leaf, cloves, mace, cinnamon and cumin seeds.
5. Add the ginger garlic paste and saute until fragrant.
6. Add the onion paste and saute until slightly browned.
7. Now add the tomato paste and all the spice powders and cook on low heat for 5-7 minutes while stirring frequently.
8. Add 1 cup of water in which the chickpeas were cooked.
9. Add salt to taste.
10. Cover and cook on low heat for 5-7 minutes.
11. Add kasuri methi and mix well.
12. Garnish with the chopped coriander leaves.
13. Serve hot with roti or naan bread.





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