The Workhorse of the Indian Kitchen: Pressure Cooking Chickpeas and Lentils

Steam escaping sharply from a pressure cooker, was part of our morning memories. This steam carried with it  the fragrance  and the promise of our meals for the day. 

It goes to Cindy's  Black and White Wednesdays # 73 originally created by Susan and hosted this week by Zorra.

The unsung heroine's of our daily lives toiled within the cramped kitchen's, managing the patriarchal expectations of a 'complete Indian meal'. This 'complete Indian meal' had elastic boundaries, stretching to include festivals and fasts, snacks and guests,  pampered children and fancies, grandchildren and treats, assorted neighbours and sweetmeats, friends and more family. It arranged the heroine's routine, from her first waking moments to when her work ended. But wait, perhaps it also  inordinately occupied our heroine's sleep, dreams and thoughts. This fairly impossible task would have been herculean without the sturdy, Indian pressure cooker. Through this important role, the dependable contraption has moulded itself to our cuisine and social fabric. 

This has been obliquely acknowledged by our patriarchal Indian guardians. In a cliched advertisement which caters to our notions of the ideal Indian woman and her doting husband...  Jo Biwi Se Kare Pyaar / The one who loves his wife... the pressure cooker figures prominently. This was followed by parodies  in popular culture, of an exploding pressure cooker for spouses who did not like their wives  or for brides, who did not bring the expected dowry. The pressure cooker figured prominently among the common incidents, given for a dowry death.  Exploding cooking gas cylinders were the other common one.

However despite this dark side, there is little dispute that the Pressure Cooker has taken Indian cuisine easily ( with most traditional elements intact) into our modern lives! Perhaps in a twisted way,  don't we Indian women efficiently manage our kitchen, churning out made-from-scratch, nutritious food and all cooked in a healthy method to boot? This apart from managing our studies and careers when compared to  our sisters  in the west?  Why have we  not rec'd any kudos for this feat?!! :-D!

Punjabi Channa Masala/ Punjabi Chole : Chickpeas with onions and tomatoes

Chole recipes have been tricky: there is always a slight variation in the recipe from one time to the other. For me, 'tartness' is almost always the variable. This was a make-ahead recipe during the weekend: several things happening. This recipe, with onions, tomatoes and ginger comes through in a  gorgeous chocolate hue without tea leaves. The recipe is taken from Anita; thankyou! Here is another favourite but one without onions or tomatoes.

The  Chickpea recipes from the sub-continent freeze well. It could be assembled  in many different stages. Freeze:

• the raw, soaked chickpeas.
• the cooked chickpeas 
• the ground and fried masala
• the cooked curry!

This recipe is added to  My Legume Affair, hosted by Girlichef and  started by Susan. 
Couple of notes:

• Roma tomatoes I used were not tart enough. I would use another variety and/or increase the amount slightly- 1/2 cup.
• Lime Wedges used individually. You could also squeeze a tbsp or two of lime juice in the Chole.

INGREDIENTS

1.5 Cups of dried chickpeas, 
1 Cup of chopped, tart tomatoes
1 Cup of finely chopped onions
1 inch of ginger, chopped
2-3 green chillies for garnish
Mint leaves, for garnish


NOTE: For the Powdered Masala: Yields 4 tbsps Recipe Needs only 2 tbsps
2 tbsps of coriander
2 tsps of cumin seeds
4-5 cloves
2 cloves of black cardamom
2 tejpatta
1/2 tsp Anardana powder [ pomegranate seeds powder]
Dry roast the above spices on medium low heat, powder  and use only 2 tbsps for the recipe here.

Salt and Spice

Punjabi Chole served with Puris and fried green chillies, sprinkled with salt and asafoetida.

Method

• Soak the Dried Chickpeas in cold water overnight/ 8 hours. Rinse in several changes of water. Cook the Chole with a pinch of soda bicarbonate. Keep aside.
• Heat 2-3 tbsps of oil. Saute the onions until pink. Add the chopped ginger. Then the chopped tomatoes.
• Bhunao/ Saute/Fry the masala until the oil separates. Sprinkle with water or add more oil if the mixture catches at the bottom. Add the garam masala and fry for some more time.
• Alternately you could also fry the masala on medium low for about 20 minutes using the same method/bhunao.
• Add the cooked chickpeas and water according to your desired consistency
• Simmer  for 15 minutes
• Squeeze 1-2 tbsp of lime juice-optional.
• Garnish with mint leaves and/or coriander leaves/green chillies/ red onion slices with lime juice and salt.

It  is also linked up to Meatless Monday Event, Make It Yourself Mondays, Show Me Your Hits Series, Cooking Concepts-Plant Based.

Chole Recipe without Onions and Tomatoes/ White Chickpeas Curry

Searching for that elusive taste in recipes and dishes is always a challenge. Chole or Kabuli Chana recipes are  one of those recipes, where we try to replicate 'that' particular flavour: a favourite chaatwala, or a restaurant famous for its 'chole', or that Dhaba on your trip, or then the special recipe from family or friends. Widely used in the street foods of India, variations abound.

 Sangeeta's recipe , without onions, garlic or tomatoes is a keeper. Perfect for the cold weather with deep fried breads like puris or bhaturas.

The puris were made  in lieu of rice for the Ekadashi fast today; this was made yesterday. Will post the traditional Puzhukku recipe later this week. This recipe goes to Priya's Bookmarked Recipes Every Tuesday event. These were taken in the fading light; will update tomorrow! :-)

Variation from Original Recipe:

1. Original recipe calls for 250 gms of Dried Chickpeas. Here 2 Cups/approximately half pound.
2. Original uses 2 inch piece of ginger. Here half of the amount is substituted with Mango Ginger.
3. Mustard Oil is substituted with Vegetable Oil

Ingredients

2 Cups Dried Chickpeas/ Vella Kadala/ Garbanzo Beans/ Kabuli Chana [ soak overnight]

Split chickpeas/ channa daal 2 tbsp

Ginger root 1 inch piece

Mango Ginger 1 inch piece

Dry red chillies 3 or to taste

Coriander seeds 1 tbsp

Cumin seeds 2 tsp

Black pepper corns 2 tsp

Bay leaves 2-3 nos.

Cloves 3 nos.

Black cardamom 2 nos.

Amchoor powder/ Dry Mango Powder 2 tsp or more if needed

Salt

2 tbsps of vegetable oil

Method

• Pressure Cook the Split Channa Dal with the soaked chickpeas for 20-25 minutes. [ Optional: Add a pinch of soda-bicarb to soften the channa.]
• Grind all the spices-except the Amchoor/Dried Mango Powder- alongwith the bay leaves and the dried red chillies with a little water into a smooth paste.
• Heat 2 tbsps of oil and fry the ground paste until the oil separates.
• Add the cooked chickpeas to this mixture
• Add water if needed, the Dried Mango Powder, Salt 
• Cook on low heat for 30 minutes for the flavours to meld together.