It’s no secret that mothers are the best cooks. What ever dish prepared by them is finger licking good… it’s the universal truth ! isn't it? Recently we’d visited my parents, and you know how parents are :) we got pampered big time. Mom had made so many dishes for lunch and dinner. OOOOO everything was so tasty….but the one thing which made me say YUM YUM YUM YUM……many times was the chana(chickpeas) and Whole yellow peas (white vatana) masala. I took down the recipe from her and made it today. I called and told her that chana masala turned out superb but not as good as she had made it! You know it happens….:)many of you agree with me on this I guess?!... neways here’s the recipe…Ingredients:
¼ cup Chickpeas (Kabuli chana)
¼ cup whole yellow peas (white vatana)
*Soak the chickpeas in water and leave it overnight
Next morning drain the water and clean the peas in fresh water and pressure cook the peas with enough water until tender,
Drain the water and conserve it for cooking, set the peas aside
1 large potato, boiled, peeled, cubed
1 Onion, finely chopped 1 tsp Cumin seeds
½ tsp dry mango powder (aamchur powder)
2-3 tbsp Coriander leaves, finely chopped
Salt and sugar to taste
2 tbsp oil
For the Masala:
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp cumin seeds
½ tsp turmeric powder
1 big tomato, quartered
1 big onion, quartered
1-2 green chillies
2-3 garlic pearls
1” piece of ginger
Method:
Step 1:
Dry roast coriander seeds, cumin seeds and let it cool. After sometime grind it along with the other masala ingredients with just enough water, don’t make it runny.
Step 2:
In a Kadhai/wok heat oil and add cumin seeds, once it begins to pop add the chopped onions and sauté till translucent.
Step 3:
Put the masala paste into the Kadhai/wok and fry till the rawness of the masala fades off.
Step 4:
Add the conserved water (obtained from cooking the peas) salt, sugar, dry mango powder and mix well. Now add the cooked chickpeas, whole yellow peas, cubed potatoes.
Step 5:
Mix well, adjust salt and sugar if required and cook on medium-low flame till you get the desired consistency of the masala.
Garnish with chopped coriander leaves and serve hot with roti/rice.
1 big tomato, quartered
1 big onion, quartered
1-2 green chillies
2-3 garlic pearls
1” piece of ginger
Method:
Step 1:
Dry roast coriander seeds, cumin seeds and let it cool. After sometime grind it along with the other masala ingredients with just enough water, don’t make it runny.
Step 2:
In a Kadhai/wok heat oil and add cumin seeds, once it begins to pop add the chopped onions and sauté till translucent.
Step 3:
Put the masala paste into the Kadhai/wok and fry till the rawness of the masala fades off.
Step 4:
Add the conserved water (obtained from cooking the peas) salt, sugar, dry mango powder and mix well. Now add the cooked chickpeas, whole yellow peas, cubed potatoes.
Step 5:
Mix well, adjust salt and sugar if required and cook on medium-low flame till you get the desired consistency of the masala.
Garnish with chopped coriander leaves and serve hot with roti/rice.
