Cilantro Chutney

 

Ingredients:

  • 1 bunch fresh cilantro (chopped and washed)
  • 1 green chili
  • 1 to 2 teaspoon lemon juice (to taste)
  • 1/2 teaspoon cumin seeds
  • black salt/sea salt

Directions:

  1. Grind all ingredients except the lemon juice in a blender until smooth.
  2. Add salt and lemon juice to taste.
  3. Refrigerate for a couple of minutes and serve*.

 

*Use within two to three days.

 

Chana Masala (Chole)

Chana Masala

 

*Serves 4 People

Ingredients: 

  • 1 cup dried chickpeas, soaked overnight
  • 3 tomatoes (sliced)
  • 1 red bell pepper (sliced)
  • 1 garlic clove
  • 1/4 of a small beetroot
  • 2 teaspoon chana masala
  • 1/4 teaspoon garam masala
  • 2 sticks of fresh tamarind
  • 1/2 cup light coconut milk
  • 1/2 tablespoon oil
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon cumin seeds

Instructions:

  1. Soak chickpeas in water overnight. Then, cook chickpeas in a pressure cooker, slow cooker, or open pan for one hour.
  2. Bake tomatoes, bell pepper, garlic, and beetroot for half an hour at 350ºF.
  3. Puree the baked vegetables in a bowl.
  4. Break up tamarind and soak in boiling water for about 15 minutes. Rub the mixture through a sieve into a container, removing whatever is in the sieve.
  5. Heat oil in a large pan. Add cumin seeds, pureed veggies, chickpeas, and chana masala. Let it boil for 5 minutes.
  6. Add the tamarind pulp and coconut milk. Let it boil for 10 minutes.
  7. After 10 minutes, turn off the stove and add cilantro and garam masala.