Balti Chick-Peas (Chanay Ka Shorba)

Recipe Ingredients

1/2 cup	118ml	Oil
1/4 cup	15g / 0.5oz	Grated onion
1/2 teaspoon	2.5ml	Ground fresh root ginger
1/2 teaspoon	2.5ml	Ground fresh garlic
1/2 cup	31g / 1.1oz	Finely chopped fresh - tomatoes
3/4 lb	340g / 11oz	Chick peas - cooked or canned, drained
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Red chile powder
1		Ground turmeric
2 1/2 cups	592ml	Water
1		Fresh green chile
2 tablespoons	30ml	Chopped fresh coriander
1 teaspoon	5ml	Garam masala

Recipe Instructions

1 Put the oil into a *karai* or deep frying pan, add the onions and fry for 5 minutes or until golden brown. Add the ginger, garlic, and tomatoes, and simmer, covered for 10-15 minutes on low heat until the oil separates and the mixture forms a pulp. Add a tablespoon of water at a time if required.

2 Add the cooked or canned chick-peas, salt, red chile powder, and turmeric, and stir well. Add 6 tablespoons of boiling water and simmer on low heat for 5-7 minutes or until excess water evaporates and there is a thick gravy. The dish can be served at this point as a masala curry.

3 For a "runny" curry, add 1 pint of boiling water and simmer again over low heat for 10-15 minutes. Increase or decrease amount of water to your liking.

4 Add the whole chile, coriander, and garam masala. Remove from the heat and leave, covered, for 5 minutes or until the oil rises to the top.

Serve with rice and plain salad.

Source:
"A Taste Of Baltistan", Sabiha Khokhar

Rating

Average rating:

5.8 (4 votes)

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