RAWALPINDI CHOLE

I've always loved Channa. Even as a kid,I would eat boiled channa and be content.It did get me into a lot of gastric trouble but my love for Channa never died.Be it the black Channa or the white.I've already shared some recipes with you using Channa : Kabuli Channa Biriyani & Channa Masala .Most of the Malayali Hindu's would know about the Parassinikadavu Muthappan and some of you must have heard about him atleast through a lot of Malayalam movies.Parassinikadavu is like a 45 minute drive from my home in Kannur.When Muthappan comes to any house to give his blessings ,there is a prasadam of salted boiled black channa. Our neighbours would invite us over for the ceremony and that's one thing I look forward to eating on that day.

When I moved to Bangalore for my studies and lived in a hostel,they used to serve a savoury snack with Channa called Sundal along with our tea .Our hostel 'Akka's' were super mean when it came to that one snack.They would give us about 10-15 pieces which was not even like a mouthful for hungry college goers.If they were to serve rice, they would get the largest possible spoon from that dark kitchen and serve us using that .But,not for a Sundal,which was one of the best tasting dishes that ever came out of that dark kitchen. I miss it.

Rawalpindi Chole also known as Pindi Chole.This recipe is a half written one in my 2006 recipe diary that I carry with me wherever I go. It's a dark blue diary whose pages are all torn now. Thanks to my little boy who loves doing anything to help me in the kitchen. I can see a foodie,unlike his Amma,growing up at lightening speed. I sometimes wonder how that little person can have such a refined taste for food. He absolutely loves Quinoa in any form but Couscous, not so much. I mean,he really likes to try everything and gives an opinion too,in his language. Babies are fascinating,in every single way.I always knew I'd enjoy having one of my own but never thought I'd enjoy him so so much! Such a bundle of joy...and drama they are!

Since I couldn't write anything beyond that ingredient list for this recipe back in 2006,I thought I'd might as well search for the whole thing and I found one at Sanjay's website.I like his recipes and thought of trying this one out since it looked delicious. This is a very quick one and of course if you can make the homemade fried onions & Chole Masala,it's going to be awesome! Trust me on that, since I did make it the way he mentioned with some minor changes to it .

RAWALPINDI CHOLE

Ingredients
1 cup dried chickpeas
1 tea bag
Salt

Pindi Chole Masala
1/4 teaspoon ajwain
1/4 teaspoon shahi jeera
1/4 teaspoon cumin seeds
1/4 teaspoon mace
1/4 teaspoon fennel seeds
2 inch piece cinnamon sticks
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
3 cloves
3 cardamom
1 tablespoon anardana
1/8 teaspoon ground nutmeg

1/3 cup oil
1 large onion,sliced thinly
1 large tomato,chopped *
1 tablespoon ginger garlic paste
1 1/2 teaspoon red chili powder
1/8 teaspoon asafotida
1/4 teaspoon black salt
1 teaspoon Kasuri Methi
1/2 bunch cilantro,chopped
Tamarind pulp,to taste
Salt

Method:Soak the dried chickpeas in water for 8 hours or overnight and pressure cook it with 2 1/2 cups of water, one tea bag and some salt for 3 whistles. Discard the tea bag.Drain the chickpeas and reserve the cooking liquid.
In a medium saute pan, dry roast the spices mentioned under the pindi chole masala and grind it to a fine powder when cooled.Set aside.
In a large saute pan, heat the oil and fry the onions till golden brown. Add tomatoes,ginger garlic paste and mix well for a minute or two until the tomatoes get mushy.Add chili powder,half of the pindi chole masala, asafotida,black salt & salt. Mix well. Add the chickpeas and mix well so that they are well coated with the masala.Add about a cup of the cooking liquid and let it simmer for 10 minutes. After 10 minutes, add the tamarind, kasuri methi & cilantro. Mix well and simmer for another 2-3 minutes. By now,the chickpeas would have absorbed all almost all of the liquid and is coated with the deep dark masala, which is exactly how you want it to be.Garnish with cilantro.

* I was out of tomatoes so I used half a small tin of tomato paste and it worked perfectly for me. 

This curry along with some good piping hot homemade roti's are the a match made in heaven! I am sure it goes well ,very well with Poori's and Batura's. Deep frying is very minimal in our house,especially breads during winter because of the poor ventilation in the kitchen. I miss my Indian kitchen whenever we cook,anything...not just deep frying. We both loved this dish and this one is going to be made over and over again. Ian didn't get to taste it because he was well fed and busy by the time we sat down to eat.

Now,are you wondering what to make for your upcoming Christmas celebrations? Let me suggest something for you,then!

THE PERFECT AMERICAN BISCUITS: Classic American breakfast item which can make you go weak in your knees. These buttery,tender biscuits are a cinch to make and the best part is that the dough can be made ahead of time!

FRIED CHICKEN KABABS : These are my most favourite kababs ever! Easy and totally delicious!Make sure you make more than what you think you will need because they are going to vanish in no time.

TARTA MAGICA : Let this magical season be made extra magical with this delicious,creamy cake. One batter gets poured into the pan and comes out in 3 layers once baked! Can it get any more magical than this?