Clouds come floating into my life, no longer to carry rain or usher storm, but to add color to my sunset sky.
It was a cloud-masked spring morning. The colour in question, a myriad of greys. My favourite kind of morning. My hands cuddled a warm cup of peach and ginger infusion as I gazed out the window. Soft rain drenched the streets of Toronto, its people huddled under umbrellas. Unable to peel my eyes away from a nonchalant scene, I hoped the sun would stay on hiatus for the day.
Normally, on days like these, I crave a hot chocolate and a couple of chocolate chip cookies on the side. But on this occasion, I found myself pining for a warm bowl of curry. Spicy, creamy and perhaps poured over some hot rice. Maybe a dash of ghee melting its way into the gravy. It was time to pause the bout of reverie and get working in the kitchen.
Chickpea Curry/Channa Masala is an old soul in the plethora of Indian Cuisine. It’s a classic, and has ubiquitous presence in India and outside. I remember the brothers and me delighting in this curry with hot pooris and a side of mango ShreekarNe(Mango pulp and milk) and imaginably, it was nothing short of a celebration.
In today’s recipe, whilst retaining much love and respect to the classic and drawing inspiration from the original flavors, I also borrow the creamy richness of Coconut Milk. Coconut Milk, a luscious, velvety milk, is made by grinding coconut meat and water and is rich with the nutty, sweet flavors of coconut. It’s addition to the modest & much-loved chickpeas ensues an experience filled with comfort and indulgence and as predicted, just what that rainy afternoon demanded. As the imagined preview in that daydream, I poured it over warm rice with a spoonful of ghee. But, it pairs wonderfully with rotis/chapatis as well. Also, sans the ghee it works as a vegan dish too. I hope this dish enamors you on rainy days and others!
RECIPE FOR CHICKPEAS AND COCONUT CURRY
1 1/3 cup of canned Chickpeas
1 large onion – chopped into large chunks
2 tomatoes- chopped into 1 inch cubes
1 green chilli – split into 2
1 tsp Ginger- finely chopped
12 whole Cashewnuts
1/2 tsp Turmeric
2 tsp Coriander Powder(Dhaniya powder)
1 tsp Cumin Powder(Jeera powder)
1/2 tsp red chilli powder(or more if you like it spicy)
3 tbsp Oil
2 Dried Bay leaves
1 Star Anise
3 Cardamom Pods(Elaichi)
1 inch piece of Cinammon
1/2 cup canned Coconut Milk
1/2 cup water
Salt to Taste
1 tbsp dried mint or dried fenugreek leaves
-In a kadai, add the oil and once it’s heated, add the green chilli and ginger. Saute until the ginger is lightly browned and add the chopped onions with a sprinkle of salt.
-Once the onions turn soft and transluscent, add the tomatoes, cashewnuts and season once again. Saute for a few minutes until the tomatoes are cooked nicely and their raw smell is gone.
-Add the spices: Turmeric, Coriander Powder and Cumin Powder, red chilli powder, stir-fry the mixture for about 2-3 minutes. The, put off the heat and remove from the pan into a blender. Let it cool completely. Once cooled, blend into a paste, adding just enough water only if necessary. Keep aside.
-In the same kadai, add a teaspoon of oil and let it heat. To this add the whole spices: Star Anise, Cinammon, Cardamom and Bay leaves, saute until the cinnamon pops.
-To this add the ground onion-tomato paste along with half a cup of water(add more if you prefer a thinner gravy), canned chickpeas, salt and let it simmer. Finally add the coconut milk, dried mint/ dried fenugreek leaves & stir it well and allow to simmer once again. Keep stirring once in a while to ensure that it doesn’t stick to the bottom of the pan. Once it comes to a boil, put off the stove and garnish with coriander or other microgreens.
-Serve hot with rice/rotis , some ghee and a side of lemon & onions.