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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Punjabi Style Chole Chana Masala
 Categories: Breakfast, Indian
      Yield: 4 Servings
 
      4 tb Vegetable oil
      4 cl Garlic; crushed
     30 oz Canned chickpeas
      2 ts Cumin powder
      2 ts Coriander powder
      1 ts Red chili powder;
           - preferably Kashmiri
      3    Roma tomatoes; crushed
           Tamarind (1") (optional)
    1/2 ts Black pepper
           Salt; to taste
      1 md Yellow onion; crushed
      1    Green chile
    1/2 ts Garam masala powder
      2 tb Yogurt
 
  Preparation time: 5 minutes
  Cooking time: 90 minutes
  
  Heat oil in a saucepan and brown crushed onion on low heat for about
       10    minutes. Set aside.
  
  Heat oil in a heavy, non-stick saucepan. On low heat, fry garlic for
  about 30 seconds.
  
  When it changes color slightly, add coriander, cumin, and red chili
  powder. Stir for a few seconds. Add splash of water to deglaze the
  pan.
  
  Add crushed tomatoes. Bring to a simmer, and stir till the sauce
  thickens, roughly 3 minutes.
  
  Add chickpeas, salt and black pepper. Stir and coat with the spicy
  tomato mixture for 5 minutes.
  
  Meanwhile, add tamarind to 5 cups of warm water. Dissolve tamarind
  into water with your fingers. Remove seed, and add tamarind-infused
  water to the saucepan.
  
  Bring the masala to a simmer, cover with lid, and lower heat. Let
  chickpeas cook for 45 minutes to 1 hour, stirring occasionally to
  make sure the chickpeas don't stick to the pan. Add water as
  needed. The longer they cook, the more they will absorb the spices.
  
  After 1 hour, remove cover. Check for salt and spice. Adjust as
  needed.
  
  Add crushed onions and green chili. Stir for 5 to 7 minutes.
  
  Add yogurt and garam masala powder. Stir and remove from heat.
  
  Recipe by Maryam Jillani
  
  Recipe FROM:
  
 
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