Chole Masala With Preserved Lemon Recipe / Chickpea with Preserved Lemon
Course: SidesCuisine: IndianDifficulty: Medium4
servings30
minutes40
minutesA very popular north Indian curry with a little tangy, Moroccan twist. Chickpea prepared in traditional gravy, then preserved lemon is added which gives it a slightly distinct flavor.
Ingredients
1.5 cup of dry chickpea, soaked overnight
2 large onions, peeled and quartered
3 medium tomatoes
5-6 big garlic cloves, peeled
1 inch of ginger, peeled
3-4 green chilies
1 Tbsp of chopped preserved lemons or pickled lemon
1 tsp of mustard seeds
1 tsp of fennel seeds
1 tsp of fennel powder
2 tsp of coriander powder
1/2 tsp of turmeric
Red chilli powder to taste
2 tsp of garam masala or chole masala
Few chopped cilantro leaves
salt to taste
1-2 Tbsp of oil
Directions
- Pressure cook the chickpea in 4-6 cups of water with salt over medium heat, up to 3-4 whistles. Put the cooked chickpeas through the strainer and don’t discard its cooking liquid, save it for later.
- Roughly chop ginger, garlic and green chilies and grind it in a food processor without adding water. Now put the onions in it and just pulse it 4-5 times to make a coarse mixture.
- To make tomato puree, put tomatoes in 3 to 4 cups of boiling water and boil for 5-6 mins or until the tomato skins start to tear up. Take out the tomatoes and let it cool down a little, then peel off the skin and grind them in a food processor.
- Heat oil in a deep pan, splutter mustard and fennel seeds and add onion mixture, salt and cook till it is golden brown.
- Now add turmeric, coriander, fennel, chili powder and half of chole masala and fry for a min. then add tomato puree and cook it till oil separates.
- Now add chickpea with desired amount of cooking liquid, remaining chole masala and preserved lemon. Let it come to a boil over medium heat and simmer for 5 minutes or until the gravy is nice and thick.
- Lastly, toss in the cilantro and mix well and chole masala with preserved lemon is done. Serve it with hot chapati, paratha or rice.
Notes
- Add the cooking liquid depending on how much gravy you need in the curry.