Category: Chickpeas

Fruit Kosambari with Pears

February Food Fun:
Include Fruits and greens regularly
Make a habit of Kosambari

Sweet pears in season are tossed with fresh lettuce from our backyard garden in this delicious kosambari. For an Indian twist, I have added some dates, chickpeas and chat masala powder. Fruits, greens and some protein, this free-spirited kosambari has all the food fun I wanted in a February. A guilt free meal and God bless simple recipes like Kosambari.

Pear and Lettuce

Fruit Kosambari with Pears
(serves two)

1 small bunch of fresh lettuce
2 pears
1 cup, cooked chickpeas
1/4 cup, dates
1 tablespoon chat masala powder
salt and black pepper to taste

Rinse the lettuce well. Pat them dry with a clean towel. Tear the leaves into bite-sized pieces. Peel the skin and slice pears into big pieces. Quarter the dates.

In a bowl, take the lettuce. Add pears, dates and chickpeas. Sprinkle chat masala powder, salt and black pepper powder. Toss to coat.

Serve immediately with a cup of rasam or sambar on the side for a light meal.

Fruit Kosambari with Pears
Fruit Kosambari with Pears and Dates ~ For Meal Today

Gobi Chole (Cauliflower with Chickpeas)

“Have you ever met a vegetable that you didn’t like?”

“There is no comparison to the comfort you bring.”

“You are a charming legume.”

“Cuddle with me.”

The result of this legendary love affair between cute cauliflower and charming chickpea is a hearty stew called Gobi Chole. This classic of Bharath cooking is very easy to make and very forgiving. No need to fuss or fidget over the ingredients or lack of. All it needs is love.

Cauliflower and Chickpeas

Gobi Chole
(for 2 or 4 for 2 or 1 meal)

1 tablespoon, peanut oil
1 tablespoon, kasuri methi
1/4 teaspoon, cumin seeds
1 onion – finely chopped lengthwise, about 1 cup
4 ripe tomatoes – finely chopped, about 2 cups
1 small head of cauliflower, florets cut, about 3 to 4 cups
1 cup, cooked chickpeas
1 tablespoon each, garlic-ginger-cilantro paste and garam masala powder
1 teaspoon each, salt and red chilli powder or to taste
1/4 teaspoon, turmeric

Place a large, wide pot over high heat and add oil. When hot, put in the kasuri methi and cumin. Let them sizzle for few seconds. Add onion and sauté to soft brown. Add the tomatoes. Stir and cook until they collapse to soft mush.

Add the cauliflower florets and chickpeas to cooking tomatoes. Stir in ginger-garlic-cilantro paste, garam masala powder, salt, red chilli and turmeric. Add about a cup of water. Cover, and turn the heat to low and cook for 15 to 20 minutes.

To thicken the gravy, I usually blend two tablespoons of coconut, cashews or poppy seeds, depending on what I have at that moment in the kitchen and add the smooth paste to simmering gobi chole along with other seasoning. Alternately, blend and add few tablespoons of cooked chickpeas for a low calorie thickener.

Serve the warm gobi chole over hot chapati/paratha/naan or rice. Simple relish made with onion and chillies, and some homemade dahi adds an authentic dabha experience.

Gobi Chole
Gobi Chole for Meal Today

© Recipe and Photos Copyright 2009 Indira Singari.

WV13 ~ Palak Chole

Tella Mandaram (White Hibiscus) from Front Yard
Tella Mandaram (White Hibiscus) from Front Yard

Morning:
Sprouted moong + sprouted chickpeas combined with generous amounts of ginger, green chilli, cumin and salt, ground into smooth batter. The batter is then made into dosa. I had one dosa for breakfast with tomato chutney.
A glass of ragi ganji without sweetener

Noon:
Sprouted moong + sprouted chickpea dosa
A cup of palak chole
A small cup of cucumber and carrot slices

Evening:
A glass of ginger buttermilk

Night:
1 sprouted moong + sprouted chickpea dosa
A small cup of palak chole
A glass of tomato soopa (rasam)
A glass of cold ginger buttermilk

Workout:
Made another batch of biyyam vadiyalu for Sun-drying in the morning
Pillow covers are done and now on to curtains sewing project – evening

In Retrospect:
Busy but beautiful day. No carbo cravings and reduced appetite.

Palak Chole:

2 cups – cooked (or canned) chickpeas (Chole)
6 cups – chopped fresh spinach (Palak)
1 onion and 1 tomato- finely chopped
1×1 inch piece – fresh ginger, skin peeled
2 tablespoons – chana masala powder
1/2 teaspoon – salt, or to taste
1/2 teaspoon each – turmeric and red chilli powder
1/4 cup each – fresh cilantro and lemon juice to garnish
From masala dabba: tadka ingredients

Step 1: Take quarter cup of cooked or canned chickpeas in a mixer. Add ginger and blend to fine paste. Remove the paste to a cup and keep aside. (This is added to thicken the chole gravy.)

Step 2: Heat a tablespoon of peanut oil in a deep pan. Add and toast a teaspoon each – cumin, black cumin and kasuri methi to fragrance. Add onion and tomato. Saute to soft. Next goes the spinach. Saute spinach until it has collapsed. Add chickpeas, chickpea-ginger paste, chana masala powder, salt, red chilli powder and turmeric. Add about two cups of water. Mix well. Cover and simmer on medium heat, stirring in-between for 15 to 20 minutes. Garnish with cilantro and lemon juice, and serve warm with rice or roti. Good on it’s own too.

Palak Chole
Palak Chole for Meal Today

© Recipe and Photos Copyright 2009 Indira Singari.

WV6 ~ Chard with Chickpeas


Workout Vratha Pusham ~ Deva Ganneru (Plumeria/Frangipani) from Backyard

Morning:
A glass of ragi ganji without sweetener
Fistful of pressure-cooked chickpeas
Few pieces of apple

Noon:
A cup of Kasuri methi chole
A big bowl of tomato rasam
Carrot-cucumber raita

Evening:
A glass of cold ginger buttermilk

Night:
A cup of homegrown chard sautéed with chickpeas. Simple to make and tasty.
Dear Vijay brought Khaman from local Swami Narayana Temple. Had two pieces of Khaman.
A cup of hot, hot tomato rasam
Dinner was at 7PM. Felt hungry around 10, had a glass of cold buttermilk

Workout:
An hour of kickboxing and an hour of weights and abs class at the gym. Excellent teachers and I actually enjoy attending these classes. – morning
Gardening – evening

In retrospect:
Good day. Thinking of putting a stop to online food diary after day 7. Writing and sharing about daily intake feels monotonous and purposeless.


Homegrown Chard

Chard with Chickpeas

I sowed some chard seeds at the beginning of June. Now they are young plants. The tender leaves have robust spinach like flavor. When cooked with protein-rich chickpeas and Bharath seasoning, they tasted quite good. Beans and greens, I could never get tired of this combination.

Ingredients:
Chard leaves and tender stems – finely chopped about 8 cups
Cooked chickpeas – one cup
Red onion or shallots – finely chopped, about a cup
Red chilli-garlic powder – a tablespoon
Turmeric – 1/4 teaspoon
Salt -1/4 teaspoon or to taste
Lemon/limejuice – 2 tablespoons
From masala dabba: Tadka ingredients

Preparation:
In a big skillet, heat a tablespoon of peanut oil. From masala dabba, add and toast a teaspoon each cumin and mustard seeds. Sprinkle a pinch of asafetida and sauté to fragrance. Add the onions and cook to soft.

Add the chard and chickpeas to the onions. Mix well and cover and cook until the chard has wilted. At the end, add the chilli-garlic powder, turmeric and salt. Stir well and cook for couple of minutes. Add enough lemon/lime juice to sharpen the flavor and adjust seasoning to taste.

Serve straight from the skillet with rice or roti. Good on its own too.

Chard Chickpeas with Khaman
Chard Chickpeas with Khaman ~ for Meal Today

© Recipe and Photos Copyright 2009 Indira Singari.

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