I initially saw this recipe at Priyas and realized that the recipe was from here. The pictures were so tempting that they left me drooling. So I immediately soaked the chickpeas and made this for dinner. The pictures surely didn't let me down and neither did my tweaks. I felt that the cinnamon, cardamom and bay leaf added to the chickpeas/chana imparted a subtle flavor to the Kadhi/Majjiga Pulusu.
Traditionally, Majjiga Pulusu/ Kadhi in our house is prepared with loads of vegetables with the same spicy sauce. So I just substituted the veggies with the chickpeas leaving the sauce as is. But the idea of adding beans was very interesting to me. This is sure to be a regular at home from now on..
Ingredients -
Garbanzo Beans/Chick Peas/Kabuli Chana 1 cup
Salt 1 tsp
Cinnamon 1 inch stick
Cardamom 2-3 pods
Bay leaf 1
For The Sauce -
Yogurt/Curds 2 cup
Water 2 cups
Besan/Chickpea Flour/Senaga Pindi 3-4 Tbsp
Turmeric 1/2 tsp
Salt as per taste
Dhania-Jeera Powder/ Coriander-Cumin Powder
Ginger Chopped 1 Tbsp
Fresh/Frozen Coconut 2 Tbsp
Green Chillies 2-3 (Or as per taste)
Coriander Leaves Finely chopped 2 Tbsp + more for garnish
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Cumin 1 tsp, Red chili 1-2 , Hing/Asafoetida 2 pinches, Curry leaves a few)
Method Of Preparation -
Soak Garbanzo beans for 6-8 hrs. (I usually soak it in hot water for about 3-4 hrs if I am in a hurry)
And if you know me, I would pre-treat the beans.
Pressure cook the beans by adding cinnamon, bay leaf, cardamom pods and salt.
Upon cooling, drain and keep aside. (Don't throw the water as it tastes delicious and is nutritious too!!).
Make a paste of the ginger, coconut, green chillies and coriander leaves.
In a mixing bowl, whisk the curds, water, dhania-jeera powder, ginger paste from the prev step, salt, turmeric, and besan/senaga pindi to a smooth batter.
In a sauce pan, heat the above curd mixture to a boil while continually stirring (to avoid burning).
After it comes to a boil, add the drained chickpeas and add a little of the water set aside if required to achieve a semi solid consistency. Simmer for about 4-5 min.
In another pan, add oil and the rest of the seasoning and after the mustard seeds splutter, add it to the simmering sauce.
Remove from heat, garnish with coriander leaves and cover.
Serve hot with rice. (I feel it would taste good even with roti).
Sending this amazing Kadhi Chole to Umm Mymoonah's 'Anyone Can Cook' and also to 'MLLA #32' hosted by Sandhya's Kitchen and a brain child of Susan.
Preparation Time - 25 min (excl soaking beans and cooking them)
Serves 5-6 Adults
Traditionally, Majjiga Pulusu/ Kadhi in our house is prepared with loads of vegetables with the same spicy sauce. So I just substituted the veggies with the chickpeas leaving the sauce as is. But the idea of adding beans was very interesting to me. This is sure to be a regular at home from now on..
Ingredients -
Garbanzo Beans/Chick Peas/Kabuli Chana 1 cup
Salt 1 tsp
Cinnamon 1 inch stick
Cardamom 2-3 pods
Bay leaf 1
For The Sauce -
Yogurt/Curds 2 cup
Water 2 cups
Besan/Chickpea Flour/Senaga Pindi 3-4 Tbsp
Turmeric 1/2 tsp
Salt as per taste
Dhania-Jeera Powder/ Coriander-Cumin Powder
Ginger Chopped 1 Tbsp
Fresh/Frozen Coconut 2 Tbsp
Green Chillies 2-3 (Or as per taste)
Coriander Leaves Finely chopped 2 Tbsp + more for garnish
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Cumin 1 tsp, Red chili 1-2 , Hing/Asafoetida 2 pinches, Curry leaves a few)
Method Of Preparation -
Soak Garbanzo beans for 6-8 hrs. (I usually soak it in hot water for about 3-4 hrs if I am in a hurry)
And if you know me, I would pre-treat the beans.
Pressure cook the beans by adding cinnamon, bay leaf, cardamom pods and salt.
Upon cooling, drain and keep aside. (Don't throw the water as it tastes delicious and is nutritious too!!).
Make a paste of the ginger, coconut, green chillies and coriander leaves.
In a mixing bowl, whisk the curds, water, dhania-jeera powder, ginger paste from the prev step, salt, turmeric, and besan/senaga pindi to a smooth batter.
In a sauce pan, heat the above curd mixture to a boil while continually stirring (to avoid burning).
After it comes to a boil, add the drained chickpeas and add a little of the water set aside if required to achieve a semi solid consistency. Simmer for about 4-5 min.
Remove from heat, garnish with coriander leaves and cover.
Serve hot with rice. (I feel it would taste good even with roti).
Sending this amazing Kadhi Chole to Umm Mymoonah's 'Anyone Can Cook' and also to 'MLLA #32' hosted by Sandhya's Kitchen and a brain child of Susan.
Preparation Time - 25 min (excl soaking beans and cooking them)
Serves 5-6 Adults
Posts
very creamy & yummy yogurt sauce
Quite innovative ...looks delicious!
US Masala
Thank u for ur Entry :)
Delicious.. .love the idea of having chickpeas in yogurt sauce... Gr8 combi!
Love love yoghurt and definitely a yes for this dish..
its a really unique recipe..
Very yummy and creamy combination !!! Nice color of the gravy
Deepa
Hamaree Rasoi
Yummy majjiga pulusu.. you have an award waiting at my blog
Yummy kadhi,sooo tempting..
Looks so yummy, thank you for linking this delicious treat with Any One Can Cook :)
Glad Harini that you tried and liked it. We loved it too, a very unusual chana preparation and very unusual kadhi, so a great combo :)
This is new to me. Bookmarked