Tuesday, October 29, 2013

Channa with Kale / Chickpeas with Kale side dish

I love pairing food with not so commonly paired ingredients.  I usually use Kale in soups.  I had a bunch left over and was wondering if I could make something different with this.  I saw Suvir Saran not only one of my favourite chefs and friend but also the Bravo TV Celebrity Chef and Respected food authority on Indian Cuisine make a version of this.  I took his idea and made it my own.  This is my version of Kale and Chana.  This is quick and easy to make and very tasty.  It has become one of our favourate dishes at home.

  • Kale - Washed and chopped roughly - 5-6 cups
  • Channa/Chickpeas - Cooked - 2 cups (I used the canned ones with no sodium)
  • Olive Oil -1 table spoon
  • Onion - finely chopped - 1/2 cup
  • Garlic - finely chopped - 2 pods
  • Ajwain/Carom seeds - 1/4 tea spoons
  • Green Chillies - finely chopped - 2 Number (adjust per taste)
  • Coconut powder - 1 table spoon
  • Cumin powder - 1 teaspoon
  • Turmeric powder - 1/2 tea spoons
  • Salt - 1 table spoon (adjust per taste)
  • Water - 1/2 cup

To a pan on medium heat, add Olive oil.  Add Garlic once the oil is heated.  Then add Ajwain to this.  Once it splutters, add Onion and Green Chillies to this.  Saute for a few minutes till the onions soften.  Then add all other ingredients and saute.  Add Kale and Chana.  Cover the pan till Kale cooks well.  Make sure you do not add too much water.  Kale releases water when it wilts.  Once the Kale is cooked, turn the heaf off.  Kale and Channa is ready to be served!!  Serve hot with Chapati, roti or rice.