In my quest for eating mostly only seasonal and local produce, I have avoided making Indian food that requires a tomato based gravy this winter. Mainly because I have not seen any tomatoes at the Farmers Market in the last couple of months. Though, I was craving Indian food last week- in particular Chole Bathura. Chole Bathura is a dish that originates in the Northern Indian state of Punjab. Punjab is known for their decadent dishes like Chicken Makhani, Saag Paneer, and Chole Bathura. Chole Bathura is an ultimate comfort food, perfect for a chilly, winter’s day. Chole are spicy chickpeas/garbanzo bean and bathura is deep fried bread. Since, I am not eating any fried food this month (Rule #3 of January Rules), I decided to make my own version of bread and garbanzo beans that would hit the spot. I also realized that I could make an exception and use canned tomatoes to substitute the fresh, ripe tomatoes. As long as the ingredient list of the canned tomatoes only reads tomatoes and no other processed ingredients.**
There were many firsts when I attempted to make this dish. It was my first time cooking with dried garbanzo beans and using canned tomatoes. After inquiring on Twitter and asking my mom on how to cook garbanzo beans, I decided that soaking and boiling them would probably produce the best results. This cooking method is longer than opening a can of beans, but canned beans are slimy and often have added salt and preservatives. It also happens to be national tea month, so I added a little flavor of my own. I used a Masala Chai blend from Samovar, but you can easily make your own mix or use a Masala Chai tea bag. Carefully read the ingredients list on the tea bag, and avoid using tea that has added sugars or artificial flavors. Higher quality, fair-trade loose leaf tea will yield the best results.
Chana Chai Masala
1 cup dry Garbanzo beans
1/2 teaspoon aluminum-free baking soda
plenty of water to soak and boil the beans
1 tablespoon Masala Chai mixture or 1 Chai tea bag
3/4 cup boiling hot water
1 medium yellow onion, chopped
1 tablespoon olive or canola oil
2 teaspoon cumin, ground
1 tsp coriander, ground
1 tsp turmeric
1/2 teaspoon red chili powder, more or less for your tolerance
2 tsp ginger, grated
2 cloves garlic, minced
12 ounces canned tomatoes**
1 teaspoon fine sea salt
One lemon, juiced and zested
Masala Chai Mixture
1 tablespoon black tea
1 stick cinnamon, broken into pieces
2-3 whole cloves
1-2 peppercorns, whole
2-3 cardamom pods, cracked open
1. Soak Garbanzo beans in plenty of water overnight (at least 8 hours). Rinse the soaked Garbanzo beans. Bring 3 cups of water in a large stock pot to a boil. Add the Garbanzo beans, baking soda, and let simmer for 20 minutes, until they are soft but not mushy.
2. Meanwhile, heat a large pan on medium heat. Once pan is heated add oil and let it heat up for 30 seconds. Add onions and saute them until translucent, about 7-10 minutes. Stir frequently. If the onions start to brown, add 1 tablespoon of water. Add spices and mix well. The spices will stick to the onion and become aromatic in about 45 seconds. Mix in the garlic and ginger and cook for another minute.
3. While the onions are cooking, steep tea mixture in 3/4 cup boiling hot water in a cup and cover. The tea should steep for about 20 minutes.
3. Slowly add in the tomatoes with their liquid to the pan. Stir well to incorporate spice mixture. Add the salt. After 2 minutes, reduce temperature to low, cover, and simmer for 5 minutes.
4. Add in the Garbanzo beans. Strain tea leaves or remove tea bag from water, and pour the tea water into the pan. Mix well. Cover and simmer for 10 minutes. Stir occasionally. Taste and adjust seasoning. Turn off heat and mix in lemon juice and zest.
5. Garnish with cilantro or marigold petals. Serve with Basmati rice or roti.
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