Chickpea Curry with Carrot and Pea Curry – Recipe

By Anurag Jain | Uncategorized

Mar 27

Chole, gajar and matar with rice

This is a typical Indian dish called Chole Masala or Channa Masala and we serve it with carrots (gajar), peas (matar) and rice (chawal). Chickpeas are an excellent vegetarian source of protein, rich in minerals, vitamins, amino acids and they are renowned for promoting a healthy heart, controlling cholesterol and blood pressure.

chickpeas

Chickpea Curry – Chole Masala

Ingredients for 4 people:

  • 265 grams of chickpeas (soaked overnight)
  • Salt to taste
  •  Masala:
    • 4 tablespoons of oil
    • 2 onions, thinly sliced
    • 2 cloves of garlic, thinly sliced
    • 2 teaspoons of coriander powder
    • 2 tablespoons of ginger-garlic paste
    • tablespoon of Chana powder (if available)
    • 1 teaspoon of cumin powder
    • ½ teaspoon of red chilli
    • 115 grams of tomato puree

 

How to make:

  • Rinse the chickpeas and put them in a pan with 1 inch water above the chickpeas. Boil for approx. 1,5 hours.
  • Add salt to taste
  • Make Masala in another pan:
    • Add 20 ml of oil
    • A pinch of cumin seeds until floating
    • Add the onions and garlic and bake them until they are brown
    • Add the tomato puree and stir for 2 minutes
    • Add the coriander, Chana powder, red chilli and salt
    • Keep stirring and frying
  • Pour the liquid from the beans so that the tops of the beans are above water
  • Add the Masala to the beans, 10 minutes before coming of the heat, and stir
  • Serve with salad, Carrots and Peas.

 

Carrot and Pea Curry – Gajar and Matar Masala

Ingredients for 4 people:

  • 400 grams of carrots, finely chopped.
  • 400 grams of peas.
  •  Masala:
    • 4 tablespoons of oil
    • 2 onions, thinly sliced
    • 2 cloves of garlic, thinly sliced
    • 2 teaspoons of coriander powder
    • 2 tablespoons of ginger-garlic paste
    • 1 teaspoon of cumin powder
    • ½ teaspoon of red chilli
    • 115 grams of tomato puree
  • ½ tablespoon of mango powder.
  • ½ tablespoon of Garam.
  • 250 millilitres of water.

How to make:

  • Make the Masala in a big pot:
    • Add 20 ml of oil
    • A pinch of cumin seeds until floating
    • Add the onions and garlic and bake them until they are brown
    • Add the tomato puree and stir for 2 minutes
    • Add the coriander, red chilli and salt
    • Keep stirring and frying
  • Add the water and let it boil.
  • Add the vegetables.
  • Just before serving, add the mango powder and Garam.

Salad:

We suggest a salad of lettuce, tomatoes, carrots cucumber and celery. As salad dressing you can mix yogurt, oil, salt, lemon and add  some basil leaves finely chopped.

About the Author

Arhanta Yoga Ashrams & Centers