There are a number of combinations to play around in indian cooking and many of us(atleast i was!) get a little worried to mix and match the stuff sometimes.One such magic combo is this channa and green capsicum gravy and it was an instant hit.The capsicum lends its unique flavour to the chickpea gravy.
Since week night dinners are always chapatis, i try to play around with the vegetables and pulses.A challenging job to feed the little one too, i try to make dinner as healthy as can be because school day lunches are almost nothing for her (she likes plain rice and thats what i give her just tossed in some butter :( )
Recently she has started liking pulses especially chickpeas.I'm making full use of the opportunity while it lasts.The health benefits of capsicum are many to name a few: its helps lower blood pressure, good for eye sight, it has anti-oxidant properties and read all about capsicum
here.Pulses are power packed tiny morsels of protein, so on the whole this dish is a really healthy one for kids and elders alike.
You need
Chick peas 1 cup pressure cooked
Capsicum 1/2 cup or as much as you need
Tomato 1 large pureed
Ginger garlic paste 1 tsp
Cumin seeds 1 tsp
Coriander powder 1 tsp
Red chilli powder 1 tsp or more
Garam masala powder 1 tsp
Coriander leaves few to garnish
Salt to taste
Make a paste of
Onion 1 large pureed
WHole garam masala - cloves,cardamoms,cinnamon 2 3 pieces each
- Heat oil in a pan, add the cumin and once it pops add the whole spices. Add the onion-spice puree and fry well until the raw onions smell goes away or until lightly browns.
- Add the ginger garlic paste and sautee well. Next add the capsicum and fry it well.Once that is done,in goes the tomato puree and fry well until all is mixed well.Add the cooked chick peas.
- Add the masala powders and cook well until capsicum and chickpeas absorb the spices well. Check for salt and turn off the heat.
- Garnish with chopped coriander leaves.
- Serve hot with chapatis or any breads of your choice.
