Beans are an important source of protein. A very healthy choice for any meal or snack, they are also an excellent source of fiber, are low in fat and are high in complex carbohydrates, folate and iron.
– There are approximately 40,000 bean varieties in the world.
– Only a fraction of these varieties are mass-produced for regular consumption.
The recipe here uses chickpeas. The iron, phosphate, calcium, magnesium, manganese, zinc and vitamin K content present in chickpeas all contribute to building and maintaining bone structure and strength. Go ahead and soak in all the goodness of this recipe!
Mom’s recipe: Finally, my mom makes a debut on my page! yay!! 🙂
For cooking chickpeas
- 2 cups dried white Chickpeas soaked overnight in enough Water and 1/4 teaspoon Baking soda (optional)
- 2 inch Cinnamon Sticks
- 4-5 Black Cardamom
- 1 large Bay Leaf
- 3 Tea bags
For the masala gravy
- 1 large Onion, chopped
- 3 medium size Tomatoes, chopped
- 1 teaspoon chopped Ginger
- 4 green Chilies, slit or julienned
- 2 teaspoon Cumin powder
- 2 teaspoon Dry Mango powder
- 2 teaspoon Black Salt
- 1 teaspoon Red Chili powder
- 2 teaspoon Garam masala powder or Chana Masala powder
- 3 tablespoon Oil
- Some julienned ginger and coriander
- Pressure cook the soaked chickpeas with cardamom, bay leaf and cinnamon sticks wrapped tightly in a muslin cloth, till the chickpeas are cooked.
- Add tea bags to the cooked chickpeas and keep it aside.
- ln a pan, add cumin powder, dry mango powder and black salt. Mix and let them back till the powder turns black.
- ln a large pan, heat oil. Add the chopped onions & fry till golden brown.
- Add slit green chilies and fry for a minute.
- Add the chopped tomatoes & ginger and sauté the tomatoes till they become soft.
- Add the cooked chickpeas and saute for 5.6 minutes.
- Add the powdered mixture from step 3, red chili powder and garam/chana masala.
- Keep the whole mixture on ﬁre and simmer till the curry thickens a bit.
- Check the salt and seasonings and add more if required.
- Garnish with ginger and coriander.
Hope you enjoy it!