Chana Masala (Chickpea Curry) for T&T

Chickpeas are one of my favorite. Fully loaded with proteins chickpeas are very versatile too. You can create lots of dishes right from snacks, rice, curries, soups, dips and even salads. So when i saw this delicious Chana Masala on HookedOnHeat which is the blog featuring on Tried and Tasted event for this month i couldnt resist my self and recreated this dish. I must say Meena has wonderful collection of indian dishes, few of them which i had forgotten and reminded me of old memories. There are so many dishes which i have bookmarked and cant wait to try. I just heard that Meena is writing a cookbook which will be out in 2010. I wish Meena all the very best for the book! Now for the recipe, I have simply followed meena's version as i very much prepare it in the similar way, the only change i made was to puree tomatoes and onions together and i also doubled the recipe. Sending this to Tried & Tasted : Hooked On Heat event guest hosted by Kits Chow, originally started by Zlamushka. Also sending this to My Legume Love Affair MLLA:12 guest hosted at Annarasa this month, mastermind of Susan.

Pooja and Nithya both have passed "One Lovely Blog Award" to me, thank you so much gals, I love your blog too :) Passing this award to just 10 pals is difficult and not fair as i love all my pals blogs...so I am passing this award to all of them who are following me, check out my side bar for the same, please do accept the award gals and spread the love!!

Ingredients: 2 cups chickpeas soaked overnight and cooked 2 large onions quatered 2 large tomatoes quatered 2 green chillies 1 tsp ginger paste 1 tsp cumin seeds 1 tsp red chilli powder 1 tsp coriander powder 1 tsp turmeric powder 1 tsp cumin powder 1 tsp chana masala powder 1/2 tsp garam masala Salt to taste 1 tbsp oil Onion rings and coriander leaves to garnish

Procedure:

• Puree the tomatoes, onions and green chillies together in a blender until smooth.
• Heat oil, add in cumin seeds, as soon as the seeds start to splutter add in ginger paste and cook for few seconds.
• Add in the tomato and onion paste and all the masalas and little water, cover and cook for 7 to 8 mins until raw smell of onions disappears.
• Now add in the cooked chickpeas, cover and again cook the curry for 5 to 8 mins until thick enough.
• Garnish with sliced onions and coriander leaves, serve hot with bhatura or puris.