Sunday, July 29, 2012

CHICKPEA MUSHROOM CURRY

I call this dish curry and not chole as it is typically called in India because I made it differently from the way we make our CHOLE...Almost all the ingredients are similar the only difference being that the onion and tomatoes are chopped coarsely and we do not cook them so much that they form into a thick gravy  .
The consistency is a bit watery .


Here is the recipe for you...


INGREDIENTS
 
11/2 Cup chickpeas or chole
1 small packet mushrooms cut into quarters
2 medium sized onions coarsely chopped
2 med sized tomatoes coarsely chopped
½ tsp haldi powder
1 tsp chili powder
½ tsp dhania-jeera powder
finely chopped coriander leaves for garnish
Oil and salt to taste





METHOD:
 
Soak chickpeas for 8 hours before cooking.
Cook the chick peas in a pressure cooker till soft and tender.

In a pan take some oil and fry the sliced onions till soft .
add chopped tomatoes and cook till soft.
Add all the spice powders, chili, haldi, and dhania-jeera .
stir for sometime .now add the mushrooms and let them cook with a closed lid , you need not add water as mushroom has a high water content.
Now add thecooked chickpeas .
Add salt and let it cook for sometime.
Add finely chopped coriander.
Add salt and it is ready to be served.
Serve with rotis or even rice.

A nice healthy and nutritious option.