Sour Chick Peas (Khatte Chhole)

From “Madhur Jaffrey’s Indian Cooking”

Khatte chhole is sold by street vendors in Delhi and the author was trying to reproduce it with this recipe. It’s best with basmati rice but you could use whatever you have on hand.

10-11 oz onions, peeled and very finely chopped. Divided

2 1/2 teaspoons salt

1 tablespoon peeled, very finely grated fresh ginger

2 Tablespoons lemon juice

     Put 2 Tablespoons of the chopped onions, 1/2 teaspoon of the salt, ginger and lemon juice into a teacup. Mix well and set aside.

4 Tablespoons vegetable oil

8 oz tomatoes, finely chopped

     Put oil in a heavy, wide casserole-type pan and set over medium high heat. When hot, put in the remaining chopped onions. Stir and fry for 8-10 minutes or until the onion bits develop reddish-brown spots. Add the tomatoes. Continue to stir and fry for another 5-6 minutes, mashing the tomato pieces with the back of your spoon.

1 Tablespoon ground coriander

1 Tablespoon ground cumin

1/2 teaspoon ground turmeric

2 (14.5 oz) cans Chickpeas, drained, liquid reserved

2 teaspoons garam masala

1/4 teaspoon cayenne pepper (I left this out for dinner exchange)

      Put in the coriander, cumin and turmeric. Stir and cook for about 30 seconds. Now put in drained chickpeas, 14 fl oz of liquid (use the liquid from the can and add water to make 14 fl oz), and remaining 2 teaspoons of salt, garam masala and cayenne.

      Stir to mix and bring to a simmer. Cover, turn heat to low and cook very gently for 20 minutes. Stir a few times during this period. Add the mixture in the teacup. Serve hot or lukewarm.