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Channa masala
Spiced chick-peas


For a simple, nutritious breakfast, eat a small portion of spiced chick-peas, with khitchri or sambar or by themselves.


Soaking time: overnight
Preparation and cooking time: 1 hr


11/2 cup (250 g) chick-peas, picked through and washed
1 teaspoon grated fresh ginger
1/4 teaspoon asafoetida
11/2 teaspoon salt
2 teaspoon lemon juice
1/2 teaspoon ground black pepper


Soak the chick-peas overnight in water double their volume. Drain them and put them into a medium-sized saucepan, and add enough water to cover them by about 3 inches (7.5 cm). Add 1/2 teaspoon of salt, and bring to a boil. Remove any froth that may collect on the surface. Cover and simmer for 45 minutes to 1 hour, or until a chickpea is tender enough to be crushed between two fingers. Now drain the chick-peas and transfer them to a mixing bowl.
Add the lemon juice, the remaining teaspoon of salt, and the spices. Mix well before offering.