Chole (Curried Chickpeas) with Masala Masoor, Basmati Rice, and Wilted Spinach

After the successful Indian dinner last week, we wanted to make the Masala Masoor again and try our hand at the Chole (chickpea) dish that Trisha made. MLove had just come back into town after a short trip to Santa Fe for a conference, so Brit and I invited her over for dinner tonight, and she claimed she was excited for an authentic Indian meal (especially after only eating Mexican food the prior week). Brit made the Masala Masoor and her wonderful Basmati rice. I made the new dish for the evening, the curried chickpeas, and while it wasn't quite the same as Trisha's, it still tasted good.

(spinach not picture)

Chole
(Adapted, with Trisha's assistance, from a recipe by Sadhna A)

Olive oil
2 bay leaves
1 tsp cumin seeds
2 onions, chopped in a food processor
5 cloves garlic, chopped in a food processor
1.5 inch ginger, chopped in a food processor
1 jalapeno pepper, seeded and chopped in a food processor
2 tomatoes, diced
2 28 oz cans of chickpeas, drained and washed
1.5 cups water
1 tsp turmeric powder
1/2 tsp red chili powder
1 tsp garam masala
1 tbsp coriander powder
1.5 tsp chana masala (this was originally described as being optional, and was not used this time, but should definitely be used in the recipe)
1 tsp sugar
Salt

In a large skillet, heat the olive oil and then add in the bay leaves and cumin seeds. Let them splutter for a few seconds and then add in the onions. Fry for just 2-3 minutes and then add in the garlic, ginger, and jalapeno pepper.  Fry these ingredients as you enjoy the aroma and until everything is a golden brown. Add in the tomatoes and the next 4 spices. Mix everything well, cover, and then stir frequently until the tomatoes are pulpy and the oil comes to the top. When ready, add in the chickpeas, water, and sugar. This is also when the chana masala should be added. Cover with the lid ajar and simmer on medium heat until the desired consistency is reached. I let the sauce reduce significantly and carefully salted to taste.

Delicious Indian Dinner!

As I mentioned in a previous post, Mike's friend Trisha's mom gave us some great Indian recipes to try out, along with some spices for each recipe. We did a test run of two dishes (I made the Masala Masoor and Mike made the Alu Gobi), and they turned out really REALLY well, so we decided to invite Trisha and our friend Gabe over to partake in the delicious Indian food. Plus we definitely needed validation from Trisha that our dishes were made correctly!

Mike made the Alu Gobi again, and I reprised the Masala Masoor recipe this evening. I also made Indian spiced rice (recipe below).

All in all it was a great evening. We ate, talked, ate some more and then we relived our childhoods by playing a couple of rousing games of Candy Land (which, by the way, was A LOT more challenging when I was 6 years old...). We're going to try more of the recipes and then have them over again sometime soon!

Aromatic Rice

Loosely adapted from a recipe I hand wrote in a notebook in college - I have no idea where I got it

2 cups jasmine or basmati rice, rinsed

3.5 cups vegetable broth

1.5 - 2 tbsp olive oil

2 shallots, finely chopped

3 cloves garlic, finely chopped

1 tsp cumin

1 tsp coriander powder

1 tsp salt

In a large pot, heat the olive oil over medium-high heat. Add the shallots and saute, stirring constantly, for about 2 minutes. Add the garlic and saute for an addition 60 seconds. Add the cumin, coriander and salt and stir to incorporate. Stir in the rice and saute for 1 minute - until the grains become translucent. Add the vegetable broth, bring to a boil and stir the pot one time to incorporate all of the spices into the rice. Cover and reduce heat to low. Simmer for 20 minutes or until rice is fully cooked.

Fluff with fork and serve.

Alu Gobi ki Sabzi (Cauliflower with Potatoes)

I have a work colleague who is Indian-American and occasionally mentions the incredible food that her mom makes for her and sends back with her anytime she visits. Since Brit's favorite cuisine is Indian food and it definitely ranks in my top 3, I frequently harass my friend Trisha to let me try some of her cooking. Brit was a lot more successful by taking a different route and asked for some of Trisha's mother's recipes; it turns out that she used to teach a cooking class. Trisha obtained the recipes, sent them our direction, and this is the second one we've made thus far. Both are winners.

Alu Govhi ki Sabzi

(Recipe provided by Sadhna A)

Serves 4 side dishes

1 cauliflower, cut into large pieces

2 potatoes, sliced

3 tbsp olive oil

1 long green hot chili, coarsely chopped (we used a jalapeno)

1 inch piece of ginger, coarsely chopped

1 tsp cumin seeds

1 tsp turmeric power

1 tbsp coriander

1 tsp garam masala, divided

1.5 tsp red chili powder

Salt

Heat the olive oil in a skillet, add the cumin seeds and let them splutter. Add the turmeric powder and fry for a few seconds. Next add the cauliflower, potatoes, ginger, and green chiles. Mix in the remaining spices but only half of the garam masala.

Lower the heat to medium-low and cover for a few minutes. Every few minutes stir and return to simmer. Cook until the vegetables are tender (this could take a while).

Add the remaining garam masala and season to taste with salt. Increase the heat and fry for a few minutes until the vegetables are golden brown.

This side can be garnished with fresh coriander and served over rice or with pita or naan. We served ours over brown rice.

Masala Masoor with Wilted Spinach and Brown Rice

Our friend Trisha's mom is an expert in traditional Indian cooking. When Trisha found out that I want to learn how to make delicious Indian food, she told her mom, who sent us a packet of recipes from a cooking class she used to teach in State College, PA. Her mom also sent us several containers of different delicious Indian spices to make her recipes! We were so excited and we couldn't wait to try out one of the dishes. Tonight was our first attempt at Masala Masoor, and it was incredible. Masoor dal - red lentils - are used in this dish. I followed the directions exactly as she wrote them (which I don't normally do), and I am so glad I did because it was perfect.

Masala Masoor

(Recipe from Sadhna Agrawal)

2 cups masoor dal (whole)

1 medium onion, finely chopped

1 long green hot pepper, minced (we used a jalapeno)

1-inch piece fresh ginger, minced

2 cloves garlic, minced

3 tbsp. ghee (purified butter) or oil (we used olive oil)

1 tsp. whole cumin seeds

1 tsp. turmeric

1 tsp. red chili powder (optional)

2 tsp. coriander powder

Salt to taste (about 2 tsp.)

Pick over masoor dal and wash and soak for at least 4 hours.

Heat the oil or ghee and add the cumin seeds and let them splutter for a few seconds (I cooked them for about 1 minute). Now add the onions and fry for five minutes and then add the minced ginger, green chili and garlic. Fry until golden.

Next add the turmeric powder and fry again for a few seconds and fold in the rest of the ingredients. Add about 3 cups of water and cook in a pressure cooker and give it at least 10 minutes after the whistle starts. If cooking in a pot, add some more water and cook on medium heat until the dal is well cooked (I cooked in a pot - it took about 45 minutes).

If desired, garnish with chopped fresh tomatoes and fresh coriander. Always serve hot with a little bit of butter drizzled on top. Goes very well with plain basmati rice.

We also wilted some spinach as a side, along with cooked brown rice. I can't wait to make this again!

Chana Masala with Brown Rice

I found this dish in another of my food blogs and knew I had to make it. It fit perfectly with our love of Indian food and my latest obsession with eating any dish that included chickpeas.

Chana Masala

(Originally posted on the Closet Cooking food blog)

Makes 6 servings

1 tbsp oil
1 onion, diced
1 tbsp garlic, minced
1 tbsp ginger, minced
2 green chilies, roughly chopped
2 tsps cumin
2 tsps coriander
1/2 tsp cayenne pepper
1 tsp turmeric
1 tsp amchoor powder (we used the juice of half a lemon on the suggestion of the original recipe author)
2 tsps paprika
1/2 tsp garam masala
28 oz diced tomatos
1/2 cup water
2 cans chickpeas, drained and rinsed
salt to taste
1/2 tsp garam masala
1/2 lemon, juiced
cilantro, chopped

Over medium heat, saute the onion until tender. Add in the garlic, ginger, chilies, cumin, coriander, cayenne, turmeric, amchoor, and paprika and garam masala and saute for a minute.
Add the tomatoes, water, and chickpeas and simmer 15 minutes while the sauce thickens.
Add the remaining salt, garam masala, and lemon juice and remove from heat. Garnish with cilantro.
We served the dish over brown rice that had been seasoned with smoked paprika, curry powder, and cumin.