Friday, September 23, 2011

Black chickpeas curry/ Kaala channa masala

  Goda masala is a  traditional marathi spice that my friend Ashwini shared with me. This is usually available in desi stores and the ingredients are dry coconut, coriander seeds, cumin, sesame,  star anise, cloves, pepper, cinnamon and cardamom.  In this recipe I have used this spice and was pleasantly surprised by the results.


1 cup of black chickpeas 
1 large onion
1 cup of crushed tomatoes can
2  green  chillies
1/2 tsp of red chilly powder
1 tbsp of goda (kaala) powder
1 tsp of cumin powder 
1 inch of ginger
2 cloves of garlic
1 tbsp of chopped coriander leaves
salt as required


3 cloves
1 cinnamon stick 
1 tsp of cumin seeds


1.Soak chickpeas overnight and pressure cook with 2 cups of water and salt till 90% done.
2.Heat butter in the pan and add the seasoning. As the nice aroma comes add the chopped onions, garlic ,green chillies and chopped ginger and saute well till the raw smell disappears. 
3.Now add the crushed tomatoes. Saute well till the oil separates, then add the spices(goda powder, red chilly powder, cumin powder and salt). Cook for 2 minutes. Add the cooked chickpeas and close the lid.
4.Pressure cook for 1 whistle so the spices permeate in to the chickpeas.Then add  coriander leaves and bring it to boil. Serve with rice, roti/ bhatura.

Whole moong dhal curry/Moong dhal

  Vegetarians rely highly on lentils and legumes for their protein needs. When soaked overnight, several beneficial nutrients and enzymes gets activated. This recipe was well received by my kids and I am happy to share it with you today.


1 cup of whole moong beans/ pacchai payiru
1 chopped onion
1/4 tsp of turmeric 
1 tsp of red chilly powder(~ spice level)
3-4 crushed cloves of garlic
2 dried red chilly 
pinch of asafoetida
1 tsp of cumin seeds 
1 stick of cinnamon 
1 star anise
2 cloves
1 tbsp of  butter
1/2 tbsp of oil
salt as required


1. Soak moong beans overnight. 
2. Add cumin seeds, star anise, cloves, cinnamon  to the preheated oil in the pan 
3. Saute onion, garlic, red chillies and pinch of asafoetida. 
4. Add salt,turmeric, red chilly powder to the pan and saute for 2 minutes. Add the soaked dhal and pressure cook them. 
5. Add the butter and serve with rice/ roti.


Related Posts Plugin for WordPress, Blogger...

Stumble Upon