This is actually a creation that came about this afternoon and there's an interesting story behind it. Over the weekend, I soaked and cooked dry chickpeas and dry soybeans, hoping to make something like hummus or something out of the chickpeas and a curry out of the soybeans. I never had a chance to make the hummus so the cooked chickpeas were sitting in the fridge. We made Lebneh sauce because then we thought we would make that chickpea snack that we made before.
Looking after the soybeans seemed to be an all day ordeal. I soaked them at 3pm on Saturday. In the evening, I started removing some of the skin that was coming off of it. Then I let it continue to soak overnight. The next morning, I was removing more skin until Bhavnesh just told me to cook them and maybe all the remaining skin would come off. Well, I cooked them and not all of the skin came off. After cooking them, I spent another 45 minutes removing skin. Finally, I got so frustrated that I only removed enough for a curry and threw the rest of it away. It was a total waste of beans and time! I am unsure whether I will cook with dry soybeans again. If I do, then I will try to soak the beans overnight and boil them for 30-45 minutes. With only a handful of soybeans, I stuck them in the fridge and they came into good use for today's lunch. Here is the recipe for my creation:
1 cup dry chickpeas, soaked overnight
1 cup soybeans, soaked overnight
6.5 oz tomato puree
2 tbsp tomato ketchup
4-5 cloves garlic, crushed
1 onion, chopped
1 tsp black pepper
1 tsp cumin seeds
1-2 tbsp olive oil
1 tsp red chili powder
1/2 tsp paneer masala powder
1/2 tsp tandoori masala powder
1 tsp coriander powder
1/4 tsp garam masala
1/2 lemon, juiced
1/2 tsp sugar (optional)
Salt to taste
2 tbsp chopped cilantro
1. Soak the chickpeas overnight. Then pressure cook with enough water until soft and tender.
2. Soak the soybeans separately overnight. Then pressure cook with enough water until soft and tender. Remove the skins.
3. Make a paste of the crushed garlic, 1 tbsp chopped cilantro, and chopped onions.
4. Also make a paste of 1/2 of the cooked chickpeas and 1/2 of the cooked soybeans. Keep the remaining aside.
5. Heat olive oil in pan. Add the cumin seeds and allow to pop. Then add in the garlic-cilantro-onion paste. Sautee for about one minute.
6. Then add in the tomato puree and reduce heat to medium. Close lid and cook for about 3 minutes.
7. Open lid and add the dry spices- garam masala, black pepper, red chili powder, paneer masala, tandoori masala, salt, and coriander powder. Also add in the tomato ketchup. Let masala cook with tomatoey mixture for about 3 more minutes.
8. Now add the chickpea and soybean pastes and mix well. Close lid and cook for another few minutes.
9. Finally add in the whole chickpeas and soybeans as well as the lemon juice and let simmer for final few minutes.
10. Garnish with chopped cilantro and serve hot with garlic bread, Lebneh sauce and chopped tomatoes and onions!
For Garlic Bread:
1/2 loaf bread, cut into long strips
1/4 stick butter
2-3 cloves garlic, crushed
1. Divide a half loaf of bread in the middle. Then cut into long strips.
2. Melt the butter with crushed garlic in microwave for about 10-15 seconds.
3. Spread the garlic butter on bread and keep aside.
4. Heat up griddle. Bake the bread on the griddle on medium-low heat until golden brown on both sides.
Since the beans were all cooked, I threw all this together in less than 30 minutes. Bhavnesh came home for lunch, and surprisingly, we had lunch together for once. We give this one 3 Stars mainly because Bhavnesh did not like the soybean and chickpea combo. Next time, I will cook one or the other but not mixed together as they both add a different texture to the dish. Otherwise, it tasted fantastic!
The pav chole tasted mighty fine with the Lebneh! The Lebneh sauce is so great because it would compliment any sandwich or burger! I might start making it in mass quantities and stick it in the fridge, kind of like chutney!
No comments:
Post a Comment