Sunday, October 18, 2009

Chana - Indian Recipe

Chana (often called chickpeas or garbanzo beans) are the basis for many dishes in India and Pakistan. Here is a fast way to cook them.


4 cups dry chana
1 tbsp salt

1. Pour water into pot to 1" away from innter rim and place over high, bringing it to a boil.

2. While water is heating up, sort the chana removing rocks and rotten pieces. Then rinse.

3. Place clean chana in pot of boiling water and bring back to boil. Chana should rise to the top.

4. Cover and simmer. Chana will be done in 3 hours but can remain cooking until about 5 hours without any harm to the food.

5. Periodically, check to make sure chana is sitll submerged under water as they absorb a tremendous amount. Add water as needed.

6. Salt to taste. Chana may be mashed or fried or added to other dishes.

Sunday, July 26, 2009

Dal Saag - Indian Recipe

Dal Saag is a popular dish in India that combines lentils with vegetables.

1 cup moong dal
2-3 tablespoons oil
1 teaspoon black mustard seeds
8 curry leaves 1/4 teaspoon asafoetida
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 piece of ginger root grated
2 green chiles
2 cups of chopped spinach
5 scallions, diced

Place the moong dal in a saucepan and add 3 cups of water. Bring to boil and let simmer for half an hour. Legumes absorb enormous amounts of liquid so you may have to add more.

Heat oil in saucepan and add mustard seeds, cover and allow to pop. Stir in curry, asafoetida, turmeric, cumin, coriander, ginger, and chiles, then pour into the dal.

Finally, stir in spinach and scallions and cook for a few minutes. Salt to taste