Sukhe Chane

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Customary of every start in an Indian household is to make something sweet; but this recipe is something that is very close to my heart.  It is one of the most simplest things that I make but holds so many good memories with it.  I feel sometimes it is not the fancy food but the company and simple flavors that makes the dish special.  The chickpeas are high in protein and good for your health.  Overall this is a healthy dish, all depends on the amount of oil you use in it.  

I am a fan of all things beans and legumes, this is something that my mum used to make for me when I fasted.  Typically made during the festival of Navratri in North India, served with puri and halwa (sweet made from wheat flour).  I have always been hesitant in starting a blog, because I am not good at documenting the ingredients.  When I start measuring and staging to take pictures for the blog, I lose interest in cooking.  It becomes more of a job than the pleasure of cooking.  I am going to try my best, not for me but for my friends and relatives who constantly ask for recipes but I never have anything to tell them.   

Ingredients 

  • 1 -1/2 cup bengal gram beans (soaked overnight and boiled with salt)
  • 1 tbsp kashmiri chili powder (paprika) 
  • 1 tbsp cumin seeds
  • 1 – 1/2 tbsp ground cumin
  • 10 curry leaves (dry or fresh)
  • Saved water from the boiled beans
  • Dash of asafoetida
  • Salt to taste 
  • 1/4 cup besan (ground chickpea flour)
  • Oil for tempering 
  • Dry red chili 

Method

  1. Soak the beans overnight and boil them till they are tender. Make sure you add enough salt and to taste, beans usually require extra salt.  
  2. Drain the beans but save the water 
  3. Heat some oil in the pan and temper the cumin seeds, asafoetida, dry red chili and curry leaves
  4. Add the drained gram beans 
  5. Add chili powder and ground cumin
  6. Add reserved water, add about a cup first
  7. Add besan a tbsp at a time (here is where it is entirely up to you to see what consistency you want, I like a little gravy to mine but you can make it as dry as possible.)  Add water and besan as you prefer.  
  8. Continue cooking for few more minutes (it will thicken as you cook, so add more saved water)
  9. I usually add cilantro to the end of it, because I love the flavor.  It is up to you to add 

I do have to admit to one thing though, taking food pictures and trying to make them look good while cooking is a really hard.  The only part of my kitchen that is clean at the moment is the place I took this picture.  Cooking the dish was the easy part, but presenting the dish is a whole different thing.  This still continues to be a favorite food of all time, there are many variations to this dish.  You can add ginger with green chilies to it, finish it with onions, tomatoes, and chaat masala.  So this is just a bean canvas, you can decide to paint with any spices that you like.  Look forward to hearing how and what you put in it.  Enjoy the recipe, it served with pickled onions in the picture.  Now that recipe is simple but for another time, I have a kitchen to clean and enjoy the food and drink a beer.  This dish definitely goes well with beer, not much of a wine kind of a dish.  Given the time of the year, ginger beer would be good or of course Blue Moon as it always pairs well with Indian food.  

One Comment Add yours

  1. Jennifer says:

    Looking forward to the pickled onions recipe! They look fabulous too.

    Like

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