1,000 Indian Recipes (213 page)

1.
Soak the chickpeas overnight in water to cover by 2 inches. Meanwhile, prepare the tamarind paste and the ginger-garlic paste. When ready, drain the chickpeas and place them in a pressure cooker along with 5 cups water, baking soda, salt, cardamom pods, cinnamon, and bay leaves. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 2 minutes. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.

2.
Carefully open the lid and check to see if the beans are very soft with some of them broken; if not, add more water as needed, cover, bring up to pressure, and cook under high pressure another minute. Or, cover and boil until the chickpeas are soft and creamy, about 45 minutes.

3.
Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin and ajwain seeds; they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 5 minutes. Add the ginger-garlic paste and stir about 1 minute. Add the tomatoes and continue to cook until the tomatoes are soft and all the juices evaporate, about 5 minutes.

4.
Add the coriander, ground cumin, garam masala, turmeric, and black salt, then add the tamarind paste and bring to a quick boil. Mix into the chickpeas along with the green chile peppers, cilantro, and mint, and simmer until the sauce is very thick, about 15 minutes. Stir vigorously and smash some of the chickpeas to further thicken the dish. Serve.

Canister Chickpeas (or Dried Yellow Peas)

Peepae vaalae Chholae

Makes 4 to 6 servings

Made interchangeably with a special variety of small chickpeas, or with dried yellow peas, this is basically a one-step preparation. All the ingredients (except the tamarind and any garnishes) are cooked together until the chickpeas are meltingly soft and so flavorful.

Popularly called canister chickpeas or
peepae vaalae chholae
, this was another dish originally prepared and stored in large metal canisters that were strapped onto bicycles, then sold from door to door by vendors. Considered contraband by parents because they were not prepared or served under hygienic conditions, of course they were therefore devoured as a snack any time we kids could get them, along with
kulcha
(baked leavened flatbreads).

You don't have to wait for anyone to come knocking; it cooks up in under an hour with a pressure cooker.

1
¹⁄
₄cups dried chickpeas (or yellow peas), sorted and washed in 3 to 4 changes of water

¹⁄
₄cup
Tamarind Paste

1
¹⁄
₂tablespoons
Basic Ginger-Garlic Paste
(or store-bought)

1 large russet (or any) potato, peeled and cut into
³⁄
₄-inch pieces

1 (1-inch) piece fresh ginger, cut into thin matchsticks

4 to 5 cups water

1 tablespoon vegetable oil or melted ghee

¹⁄
₄teaspoon baking soda

1 teaspoon salt, or to taste

3 to 5 black cardamom pods, crushed lightly to break the skin

5 to 7 green cardamom pods, crushed lightly to break the skin

5 to 7 whole cloves

1 (1-inch) stick cinnamon

2 bay leaves

1 small onion, chopped

1 fresh green chile pepper, such as serrano, minced with seeds

2 large tomatoes, finely chopped

1 tablespoon ground coriander

1 teaspoon ground cumin

¹⁄
₂teaspoon garam masala

¹⁄
₂teaspoon cayenne pepper

¹⁄
₄teaspoon ground turmeric

¹⁄
₂cup finely chopped fresh cilantro, including soft stems

8 scallions, white parts only, halved lengthwise

1 to 3 fresh green chile peppers, such as serrano, split in half lengthwise

1.
Soak the chickpeas overnight in water to cover by 2 inches. Meanwhile, prepare the tamarind paste and ginger-garlic paste, then drain and place the chickpeas in a pressure cooker along with all the other ingredients (except the tamarind paste, cilantro, scallions, and green chile peppers). Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Reduce the heat to low and continue to cook another 2 minutes. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.

2.
Carefully open the lid and check to see if the beans are very soft with some of them broken; if not, add more water, as needed, cover, bring up to pressure, and cook under high pressure another minute. Or cover and boil until the chickpeas are soft and creamy, about 45 minutes.

3.
Mix in the tamarind paste and cilantro. With a ladle, mash some of the chickpeas and simmer another 15 minutes. Transfer to a serving dish, garnish with the scallions and green chile peppers, and serve.

Fresh Green Chickpeas with Lentil Nuggets

Rassaedar Vadi-Chholia

Makes 4 to 6 servings

Green chickpeas, called
hara chholia
, are rarely seen here but grab them if you see them at farmers' markets or Indian stores. They are a common sight during the Indian summers, which is when the Punjabis take advantage and cook them almost every other day, freezing some for later use—such as for
Punjabi Green Chickpeas Pilaf
.

Like all other beans when fresh, young chickpeas come encased in pods. Each pod contains one or two divine tasting green chickpeas, which are transformed into curries, salads,
pullaos
(rice pilafs), and side dishes.

Crispy dried lentil nuggets, called
badiyan
or
vadiyan
, are generally very spicy hot and impart a unique fragrance. Buy them at an Indian market.