Best Pakistani Spicy Chickpeas Recipes
CHOLAY KA SALAN
A traditional Pakistani / Indian tangy spicy chickpea curry traditionally eaten with fried flat breads (puris) or parathas,
Provided by Wajiha Baig
Categories Breakfast & Brunch
Time 40m
Number Of Ingredients 14
Steps:
- Add oil in a pot on medium flame.
- Add sliced onions and whole coriander seeds. Saute till the onion turns golden brown.
- Add in chopped tomatoes, salt, turmeric, red chili powder and garlic ginger paste. Allow the tomatoes, reduce the flame to low and cover the lid to soften up tomatoes for 5 mins.
- Add in red lentils along with 2 cups of water. Cover the lid more than half way through and let the lentils cook at medium flame. (Don't cover the lid completely as the lentils will boil and spill over). Cook for about 15 to 20 mins.
- Check to see if lentils have cooked completely. Add tamarind water and pulp along with boiled chickpeas.
- Allow the chickpeas to cook in the gravy for 5 mins.
- Add another cup of water and sprinkle some garam masala powder, chat masala and coriander on top and serve with puri, paratha or naan.
- You can adjust how thick you want to keep the gravy once its ready, adjust seasoning accordingly.
Nutrition Facts : Calories 544 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 48 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 750 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 42 grams unsaturated fat
PAKISTANI STYLE CHANAY KA PULAO (CHICKPEAS/GARBANZO BEANS PILAF)
This is one of the quickest & yet tastiest meal one can make in emergency situations. Although a lot of people usually have the same recipe for Matar (Greenpeas) Pulao & this Pulao. This recipe is way different than the usual Pulao recipe. This one is a bit spicy & more "masalay daar" as I call it. If you are not used to have it that spicy u can always lessen the quantity of chillie powder. A good tip while making any kind of Pulao is that after you add rice in the water mixture. Cook on a high heat till the water dries up completely & then cover & simmer it on low heat, otherwise you'll end up with a mushy halwa rather than your regular Pulao rice. Ginger garlic paste is also optional in this recipe. Yeah yeah I know its the core ingredient in Pakistani dishes but you can skip it if you want.
Provided by The UnModern Woman
Categories One Dish Meal
Time 55m
Yield 12 3/4 cup servings, 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a pan & fry onions till they turn golden brown.
- Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds. Then add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.
- Next add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
- Now add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat. (Its THESE two ingredients which make this pulao very different then the usual pulaos you might have eaten so far.
- Finally add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up.
- Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done.
- Serve it your favorite chutney or raita.
- Although my family likes raita with this pulao I love it with this http://www.recipezaar.com/276267 Chutney.
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