Garbanzo beans is a good alternative when you suddenly realize you are out of grocery or when you are fed up of veggies for dinner. Kale chane or Garbanzo beans is a variety of chickpea. It can be cooked in several ways and eaten at various times of the day, say for dinner as a substitute for veggies with Parantha or as a snack with evening tea. I cooked garbanzo beans for an office potluck and the container was all clean by the end of the potluck. Because Garbanzo beans is an edible legume, it is very high in protein. For this recipe, I used the Bengal variety which is brown in color.
Needs preparation. Serves 4-6
1. 1 tablespoon ghee (clarified unsalted butter)
2. 1 teaspoon mustard seeds
3. 1 teaspoon cumin seeds
4. 1/2 teaspoon fenugreek seeds (methi)
5. 1/2 a large onion, chopped
6. 2 tablespoons of tomato paste or freshly chopped tomato
7. Bay leaf, 2
8. 1/4 teaspoon red chili powder
8. 1/2 teaspoon garam masala
9. 2 teaspoons coriander powder
10. 2/5 cups of garbanzo beans, soaked overnight.
11. Salt to taste
12. Juice of 1/2 a lemon, squeezed
13. 1 tablespoon minced garlic
14. 1/2 tablespoon minced ginger
15. 1/4 teaspoon turmeric powder
16. pinch of Hing
1. Soak garbanzo beans overnight.
2. In a pressure cooker, heat ghee
3. Add bay leaf and mustard seeds
4. When the mustard seeds begin to crackle, add cumin seeds and fenugreek seeds.
5. When the spluterring fastens, add onion, garlic, and ginger
6. Fry until the onion turns translucent.
7. Add red chili powder, coriander powder, garam masala, turmeric, Hing.
8. Add tomato paste and stir fry until the ghee starts to seperate.
9. Add garbanzo beans, add salt, lemon juice mix well.
10. Add 3 cups of water and close the lid of the pressure cooker. Cook on high heat.
11. Allow 7-8 whistles to blow, then remove from heat. Let the pressure cooker lid open by itself.
Serve hot as an evening snack with Indian tea or as a veg with Paranthas for dinner.