[22nd June 2006]

Punjabi Chole (Chick Peas)

Ingredients:

Tomatoes 2 medium (1 cup chopped or 15 oz canned)
Onion 1 small (1/2 cup chopped)
Chick Peas 1 can (850 grams or 2 small cans)
Ginger 1 tsp.
Garlic 1 tsp.
Green Chili 1 small
Chana Masala 1 & 1/2 tbsp.
1/2 tbsp. Ground cumin
Salt 1 & 1/2 tsp (or to taste)
Lemon juice 2 tsp.
Coriander leaves 3 tbsp.
Oil 2 tbsp.
Water 1 & 1/2 cup
(Some onion slices, Green chili, lemon wedges on the side.)

Preparation:

1. Peal and finely chop onion. Wash and finely chop tomatoes.
2. Peal and grate ginger and garlic. (Or use ready made Ginger and Garlic paste)
3. Slice and chop the green chili. Wash and chop the coriander leaves.
4. Open the Chick peas can and drain water from the peas. Wash with cold water and drain to wash off excess salt.
5. Heat oil in a sauce pan. Add chopped onions and saute until golden brown.
6. Add chopped green chili and ginger and garlic paste. Stir-fry for two minutes on medium heat.
7. Add chana masala. Stir-fry for two minutes.
8. Add tomatoes. Cook for 4-5 minutes stirring frequently until the oil starts separating from the mixture.
9. Add chick peas and stir it for a minute. Add the water. Bring to a boil. Cover and simmer 8 to 10 minutes stirring occasionally.
10. Add the salt, lemon juice and half of the chopped coriander leaves. Mash a few chick peas with the back of the spoon and stir.
11. Remove pan from the heat. Garnish the chole with remaining coriander leaves.
12. Serve hot with rice or paratha accompanied with sliced onions, green chili and lemon wedges.

Notes:

1. Fresh tomatoes can be substitutes with one 8 oz can of tomato puree.
2. Canned chick peas can be substituted with one cup dry chick peas. Clean, wash and soak them overnight. Boil them with 1/2 tsp. salt until soft. Drain.
3. Chana masala, salt and lemon juice can be adjusted to taste.
4. If the gravy becomes two thick add some water.
5. You can make Kidney beans using the same recipe. Substitute chana masala with Rajmah masala and chick peas with kidney beans.

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Lime-Spiked Black Bean Dip

2 (15-ounce) cans black beans, rinsed and drained - or one cup dried & cooked.
1 cup grated carrot
1/2 cup fresh lime juice (about 2 limes)
1/4 cup finely chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/2 tsp. ground cumin
1 tbsp. olive oil

Place beans in a food processor, and pulse until almost smooth. Combine the beans, carrot, and the remaining ingredients in a medium bowl, stirring until well blended. Let stand 30 minutes. Serve with baked tortilla chips.

Original recipes created by ScouseVeg mailing/discussion list member: Steve

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