Please look at a map of Canada, and note where Fredericton, New Brunswick and Toronto, Ontario are. Around 1778, my great great ....grandmother went with 6 children by canoe from Fredericton to Toronto. It took 6 weeks. I was looking at your spice container - with the round jars. A similar container went with her on the canoe trip. This spice container now lives with my sister in New Brunswick.
Chickpeas are my favorite, so thank you. What I love most, however, is how you bubble with enthusiasm for the result of all this effort. It's infectious!
Love this! i have been making your version from 3 yrs ago (BEST Chickpea curry recipe ) every year to bring to a friends Thanksgiving! i got some new insights from this version, esp adding the water to the masala, i have occasionally slightly burned the masala during the long/slow cooking portion. Now i know what to do. thank you!!
Hey Chetna , few questions 1- What is the use of tea bags ( is it for deeper earthy color ?) 2) White onions - i only ever use red . White i find are very pungent and red a lot sweeter Lastly i do exactly that, smash the chickpeas after they are cooked to thicken the gravy and have the " ras misa " texture :) Needless to say i love chickpeas and day, any time and any season 😊
American people (and probably all people) love convenience and saving time. Instant pot is a great same day option to cook chickpea curry. Faster is better for most people and then they will (hopefully) go back and make the old way. The new way is pretty great too!
This looks great - I love anything with coriander. I think I’ll save some extra for later once it has sat and cooled down a bit to serve on the rice. I will try the cumin rice you suggested.
You had me at tea bags! I have a general question: should I assume the teaspoon/tablespoon quantities in your written recipes are meant to be rounded/heaped as you do on video? Thank you Chetna!
Will there be an update on your chana masala/chole bhature? I'm not sure which of your books it's from. Home cooked chickpeas are so much better than tinned.
A very funny memory popped up when I saw the black cardamom. I'd only heard about it, but never saw in stores. I was at a staff event and we had huge pots of akhni or biryani. I saw this big black thing and thought oh no, that's a cockroach. My colleague picked it up! I went quite green. Until I realised, it was black cardamom.
I pressure cook dry chickpeas until cooked and freeze those. And I can tell you it's a lot easier grabbing a few chickpeas from the freezer than dealing with tins.
Hi Chetna, I don't believe you added any Amchur powder or amardana powder to make it a little more tangy or khatta. Is it due to a personal preference? Or do you add lemon juice towards the end. Thanks
Chetna's response is brilliant but I have to agree with you... it still doesn't look like it's properly cooked. Punjabi chole are best left to Punjabis.
Hi Chetna. First why do you add teabags never heard off that before. Also I remember my mum use to cook chole but they use to be dark brown ones and she use to add pities to it.
