pepperhead212
Executive Chef
This is sort of based on chole masala, but this uses a different type of chickpea than the traditional, and has kale, butternut, and some dried long beans added. The green chickpeas take a long time to cook - even after the multiple pressure cookings they were still whole, and falling apart!
I made a one dish meal (nutritionally speaking - still used the stovetop, too) tonight, using that chole masala powder I made a little while back. I used about 1¼ c of the hara chana, a.k.a. green chickpeas, which take a long time to cook, like brown chickpeas. I pressure cooked them in the Instant Pot with some soda and salt, for 70 minutes, then after the pressure released about 20 minutes, I drained it, and put it back in the IP, with a little less than a cup of spelt (just emptied the two jars of these ingredients), a cup of dried long beans (cut about 1" long, before dehydrating), 4 c of water, salt to taste (about 2 tsp), a tb of that chole masala powder, and let it pressure cook another 25 min, then released the pressure after 10 min.
While those were cooking, I cleaned and cut up about 5 or 6 c of kale, from the hydroponics, and chopped up 1 onion, and minced about a tb each of ginger and garlic. In a sauté pan I cooked the chopped onion in 2 tb ghee, about 3 minutes over medium heat, then added the garlic and ginger, along with another 2 tb of the chole masala powder, and stirred a minute, then added the wet kale, and stirred until wilted. Then I reduced to low, covered, and went to the IP, and added a butternut squash I had cut up (about 2 cups), the seasoned kale, covered the IP, and set to cook for 5 min., then released pressure after 10 minutes. Then I stirred in 1 tsp. garam masala, and let rest while I made the tarka, starting with 2 tsp ghee and 3/4 tsp each mustard seed and cumin seed (I usually add whole Thai peppers here, but I'll be sharing this with someone who doesn't have much heat tolerance), over med-low heat. When the mustard seed started crackling, I added about a dozen curry leaves and 3/4 tsp asafoetida, and stirred about 10 sec, then scraped the tempering into the pot, and stirred it into the dish. Then I stirred about 1/4 c chopped cilantro into the dish.
Onion, ginger, and garlic, cooked in oil, with the chole masala powder added briefly, before adding kale. by pepperhead212, on Flickr
About 5 c of chopped kale, added to be cooked down. by pepperhead212, on Flickr
Cooked down kale and seasonings, ready to be added to the cooked chick peas and spelt, when finished by pepperhead212, on Flickr
Butternut squash, cut up and added for the last cooking. by pepperhead212, on Flickr
Getting ready to stir the tarka in, made with some mustard seed, cumin seed, curry leaves, and asafoetida. by pepperhead212, on Flickr
Finished dish, topped with some cilantro. by pepperhead212, on Flickr
I made a one dish meal (nutritionally speaking - still used the stovetop, too) tonight, using that chole masala powder I made a little while back. I used about 1¼ c of the hara chana, a.k.a. green chickpeas, which take a long time to cook, like brown chickpeas. I pressure cooked them in the Instant Pot with some soda and salt, for 70 minutes, then after the pressure released about 20 minutes, I drained it, and put it back in the IP, with a little less than a cup of spelt (just emptied the two jars of these ingredients), a cup of dried long beans (cut about 1" long, before dehydrating), 4 c of water, salt to taste (about 2 tsp), a tb of that chole masala powder, and let it pressure cook another 25 min, then released the pressure after 10 min.
While those were cooking, I cleaned and cut up about 5 or 6 c of kale, from the hydroponics, and chopped up 1 onion, and minced about a tb each of ginger and garlic. In a sauté pan I cooked the chopped onion in 2 tb ghee, about 3 minutes over medium heat, then added the garlic and ginger, along with another 2 tb of the chole masala powder, and stirred a minute, then added the wet kale, and stirred until wilted. Then I reduced to low, covered, and went to the IP, and added a butternut squash I had cut up (about 2 cups), the seasoned kale, covered the IP, and set to cook for 5 min., then released pressure after 10 minutes. Then I stirred in 1 tsp. garam masala, and let rest while I made the tarka, starting with 2 tsp ghee and 3/4 tsp each mustard seed and cumin seed (I usually add whole Thai peppers here, but I'll be sharing this with someone who doesn't have much heat tolerance), over med-low heat. When the mustard seed started crackling, I added about a dozen curry leaves and 3/4 tsp asafoetida, and stirred about 10 sec, then scraped the tempering into the pot, and stirred it into the dish. Then I stirred about 1/4 c chopped cilantro into the dish.
Onion, ginger, and garlic, cooked in oil, with the chole masala powder added briefly, before adding kale. by pepperhead212, on Flickr
About 5 c of chopped kale, added to be cooked down. by pepperhead212, on Flickr
Cooked down kale and seasonings, ready to be added to the cooked chick peas and spelt, when finished by pepperhead212, on Flickr
Butternut squash, cut up and added for the last cooking. by pepperhead212, on Flickr
Getting ready to stir the tarka in, made with some mustard seed, cumin seed, curry leaves, and asafoetida. by pepperhead212, on Flickr
Finished dish, topped with some cilantro. by pepperhead212, on Flickr
