comfort food

Serioub comfort food going on here. Kalay chanay and boiled rice. These are quite tricky to get right, they are dry and bland and have a thick skin so the masala has to have enough of a kick and a robust texture to boost their own rather plain taste. In addition to that, the chanay require over night soaking and then boiling. But don’t be put off πŸ™ˆ
With a bit of planning it shouldn’t take too much time. I soaked them last night before I went to bed. Then in the morning I boiled them in a pressure cooker while I was making breakfast. After that I had a few work meetings and I forgot all about them. And much much later on in the day the actual making of the masala only took about 30 minutes. So there are a few stages involved but if you plan ahead they are not problematic at all. You could, of course, use tinned kalay chanay and save yourself all that trouble. Having said that, soaking lentils and chickpeas and beans in water overnight and then discarding that water helps to reduce anti nutrients and aids the absorption of essential nutrients.
Ingredients:
Β½ cup oil
1.5 cups dried kalay chanay ( rinsed, soaked overnight and then rinsed again)
1 red onion, diced
4 tomatoes, peeled and diced
2 teaspoons each ginger and garlic paste
Salt to taste
1 tsp red chillies
Β½ tsp turmeric
1 tsp roasted and crushed cumin seeds
1 tsp coriander powder
Chicken stock cube (optional)
3 tsp Shan daal masala (see photo)
10-15 curry leaves
Method:
Boil the chanay in a pressure cooker with some salt for about 20 minutes or until the center is completely soft and cooked. Drain them and reserve the water. It will be brown in colour.
Heat ΒΌ cup oil in a heavy based pan, add the onion. Fry for a few minutes. When the onion just starts changing colour, add all the spices (except the daal masala) and the ginger garlic paste and the stock cube. Fry until oil separates. Then add the tomatoes. Let the tomatoes cook, stirring occasionally. When it is like a paste, but the oil still hasn’t separated, add the daal masala and the kalay chanay. Keep stirring until completely dry. In the meantime heat ΒΌ cup oil and add the curry leaves …..Continued in comments.

comfort food
comfort food