Chole

Chole masala is one of my favorite foods from the Punjab region of India although it is popular throughout India as well as in Pakistan and I've noticed at Indian restaurants here in the USA too.  It is one of the most savory dishes you will ever experience and as far as curries go, it is one of the healthier ones being high in fiber and especially protein-wise for a vegetarian.  It also can take as little as 15 minutes to make and talk about comfort food; it will warm you up and make your taste buds dance.  This is great since I'm mostly an Indian who doesn't cook Indian!  The most convenient way to make this dish is to use canned chick peas/garbanzo beans and a packet of pre-mixed spices called chana masala or chole masala from an Indian grocery store.  However, I find some of the them to be either too high in sodium or too spicy.  I am lucky because my mother keeps my kitchen well stocked with the individual spices in preparation for her visits during which she does all the cooking!  Thank goodness for her giving my children culture and even better, through there tummies!

(I usually just throw this recipe together and it may come out a little different each time but it's always good.  So below are my guesstimations for all the measurements.  As a general rule of thumb, I find that every 1 can of chick peas serves 2 people.)

Ingredients

1-2 tbsp canola oil

2 cans of garbanzo beans/chick peas (same thing), drained and rinsed

1 can no salt added tomato sauce

1 small yellow onion, diced.

1 small-medium tomato, diced. (does not matter what kind and this is a great recipe to use up a pale tomato in)

1 tsp turmeric

1 tsp cumin (thana jeeru)

1/2 tsp cayenne pepper

In lieu of turmeric, cumin, & cayenne pepper, you could do 2-3 tsp curry powder which is easy to find at most grocery stores including Trader Joe's for only $1.99

1/2 tsp sea salt, more to taste.

If you have it, but not necessary, 1/2 tsp garam masala (it is a basic combination of spices but varies by region).

If you have them, 1/8 tsp cumin seeds.

If you have it and want the dish more tangy, a little bit of lemon juice.

Steps

1.  Heat oil in at least a 2 quart saucepan.  Add cumin seeds if you have them.  They will start popping.

2.  Add in onions and all spices.  Saute until onions are softened.  The aroma will be awesome.

3.  Add in tomatoes and stir in for a minute or two.

4.  Add in chick peas and tomato sauce.

5.  Simmer for 10-15 minutes and you're done!

This is best served alongside whole wheat Indian bread called paratha (frozen section of Indian store) or naan (Trader Joe's garlic naan is my favorite), on a bed of basmati rice, and/or topped with yogurt or raita.  It is also very tasty topped with raw onion and cilantro.