You can use this masala to cook many more beans other than Garbanzo beans (Kabuli chana).
I use this while preparing rajma, mung beans, green peas too. Start with a can of cooked beans. Drain out the liquid and take out the beans into a pan. To this beans, add onion-tomato masala (its the basic indian masala in which both onions and tomatoes are stir-fried in oil with a few spoons of ginger and garlic paste) and a tbsp of this chole masala.
I will be sharing recipes for gravies like chole, rajma etc in my other blog Same veggie many ways. Good news is they are all freezer friendly.
1 tsp ajwain (bishops weed)
4 tsp kasuri methi (dried fenugreek leaves)
4 tsp kashmiri red chilli pd
2 tsp turmeric pd ( haldi)
3 tsp coriander pd (dhania pd)
2 tsp cumin pd (jeera pd)
2 tsp anardana (lightly roasted and powdered-dried pomegranate seeds)
1 tsp ground pepper corns (black pepper pd)
1 tsp garam masala pd
1 tsp kala namak (black salt)
2 tsp dry ginger pd and 1 tsp garlic pd (add this only when you are not adding ginger and garlic paste while preparing the gravy)
4 tsp salt
Crush the kasuri methi with your fingers, and stir together all the above ingredients.
Store this in a glass bottle inside a cupboard away from sunlight.
Use a dry spoon to take out a few spoons of this masala.
Do not keep a spoon inside the bottle as you will be tempted to use this with your wet fingers.
For each cup of cooked beans you will require 1.5 tsp of this masala.
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