punjabi chole masala
This delicious northern Indian dish features chickpeas cooked in black tea, which lends the curry gravy a deep brown color. Typically I purchase canned chickpeas, but for this recipe, I tried soaking dried chickpeas overnight in water, and then cooked them for another hour in water steeped with black tea, whole cardamom, and onion. The flavor and texture of re-hydrated beans are incomparable. In contrast to canned beans, these chickpeas retain a delicious bite without being mushy. I would recommend serving this heavily spiced dish with a bright white wine, such as a Muscadet.
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Dried white chickpeas (2 cups)
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Black tea leaves (1/2 cup of prepared leaves)
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Black cardamom pods (about 2 whole pods)
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White onions (2 small whole onions plus 4 onions, chopped)
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Bay leaf (1 whole)
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Ghee or clarified butter (2 tablespoons; use regular butter or canola oil if you can't find ghee) (
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Salt (2 teaspoons, plus additional to taste)
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Garlic (4 cloves, or 2 tablespoons chopped)
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Fresh ginger (2 tablespoons chopped)
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Cumin seeds (1 teaspoon)
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Coriander seeds (1 teaspoon)
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Black pepper (1/2 teaspoon)
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Turmeric (1 teaspoon)
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Garam masala (1 teaspoon)
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Tomato (2 whole, cut in half)
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One day ahead, place the chickpeas in a large tupperware covered with water. Place in the refrigerator overnight to allow the chickpeas to re-hydrate. Be sure to add enough water to account for absorption.
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When ready to prepare the dish, empty the chickpeas into a large pot with the soaking liquid. Add extra water to ensure all chickpeas are covered in liquid.
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Separately prepare the black tea and put the tea leaves into a pouch made of cheese cloth, along with the whole cardamom pods.
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Add the cheese cloth bundle to the pot of chickpeas, along with 1 whole onion (outer layer removed) and bay leaf.
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Simmer the chickpeas with the tea and spices for one hour. Drain the chickpeas, reserving the cooking liquid. Remove the whole onion and spices.
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While the chickpeas are cooking for the hour, in a separate large pot, heat the ghee (or butter) and the chopped white onions. Add 1 teaspoon of salt.
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Stirring the onions regularly, cook them until they are golden brown, which may take about 20 minutes.
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Meanwhile, puree 1 whole onion with the garlic and ginger in a small food processor. Add to the browning onions.
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Grind the cumin, coriander, black pepper, turmeric, and garam masala with a mortar and pestle or a spice grinder. Add to the pot with onions and garlic-ginger mix.
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Add the drained chickpeas to the pot, plus additional chickpea cooking liquid to ensure chickpeas are covered. Salt to taste.
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Simmer the chickpeas for another hour, until the masala is your desired consistency. Serve over white rice.