Learning to Cook Masala Style

Ask anyone who knows me – I’m pretty much obsessed with India!  As an American, it’s hard to get my head around a society with that much tradition and history.  Once I go back more than a few hundred years, I don’t even know what country my ancestors were from.  I assume I’m from somewhere in Europe originally but, past that, I really couldn’t tell you.  Americans look forward before we look back.  So, from that perspective, it’s interesting to learn about a group of people who are so bound up with and influenced by their pasts. 

My friend Nikhil riding to his bride!

 On a shallower but more fun level, I think Indian culture is cool because it’s a sensory explosion!  The colors are brighter and the tastes are more intense.  I recently had the opportunity to go to a Hindu wedding and it was case-in-point.  Everyone, including the bride and groom, was in the brightest and outfits they could find.  And we’re talking more than just bright colors – we’re talking gold and silver embroidery, jewels, and TONS of jewelry.  The groom came in on a horse with his whole side of the wedding around him dancing like crazy.  So cool!  These people definitely know how to throw a party!  

Well - given all that,  I guess its no surprise that I like Indian food for the same reason!  I never really knew what was in it, let alone how to make it, until a few years ago, but now its my favorite kind of food to cook!  If you are like me and want to get into Indian cooking, first you need to make some spice purchases.  I'd recommend finding this stuff at an Indian grocery store just because you can get huge bags of spices there for not very much mula.  Specifically, get yourself some big bags of tumeric, coriander, and garam masala.  I'd also grab some cumin, mustard seeds, ginger, and garlic if you don't already have that stuff at home.

The first Indian dish I learned to cook was chole, a chickpea and tomato conconction that tastes way better than chickpeas and tomatoes should ever taste.  I've heard of a lot of different ways to make chole, but here's the one that works the best for me.

First, sizzle some oil in a pot.  Technically, you should use ghee (or clarified butter) but if you're trying to be healthy just stick with the oil.  Add 4 cloves of garlic, 1 tsp of chopped fresh ginger, and one chopped onion and let them start to sizzle on medium heat.  Pretty normal American stuff so far.  Okay so here's where it gets a little different: After the garlic, ginger, and onion start to cook, add equal parts tumeric and coriander (about 2 heaping tbsps. of each) and equal parts of cumin seeds and mustard seeds (about 1 tsp. each). That's a lot of spice!

coriander

tumeric

mustard seeds

cumin seeds

Cook the spices for a few minutes until the tumeric turns brown but not black.  If the spice mixture starts to feels like its burning or dry, add more oil.  It should slowly turn into a brown bubbly, liquidy paste. 

At that point, add two cans of chickpeas with the liquid, one can of chopped tomatoes, and a bay leaf.  You're now almost done!!  Turn the heat down to low, and let the flavors meld together for about an hour - the longer they meld, the better your chole will taste.  If it starts to dry out while its simmering, just add water.

Once your flavors are melded and it tastes good, serve it up with cilantro, plain yogurt, and naan, which will defintely be the subject of a future post :) Then enjoy, with the extra satisfaction that chole is not only really good but its also super cheap and super healthy!  Woohoo - go India!