In one of my previous post (refer Dalia Upma), I have already made the readers attuned to the benefits of broken wheat. Hence, it is quite obvious and also logical on my part to imagine and create recipes that will allow us to extend the possibilities of including broken wheats in our regular menu in different ways and forms.
Thus, born out of my mind is ‘Broken Wheat and Chickpeas Bowl’, which is a recipe where the desi spicy twinge is balanced with sour curd and freshly chopped veggies and fruits to calm your senses. This recipe is a true example of Indian feel with a global twist and a rarest common delight for both spice lovers and non-spice lovers.
Going by my belief, that creation of recipe and providing variation to a food is the extension of your creative mind, ‘Broken Wheat Chickpeas Bowl’ is a step towards demonstrating the very mentioned thought. What else! As you will scroll down, you will very well realise, that this recipe also contains the same regular everyday ingredients, which you can actually see lying in your shelf right now, and performing the regular task of satiating your hunger. Hence, like a good master, why not reward them and give them a break from the boring recipe and allow them to be part of something more exciting. Also, surprise your family and make their eyes pop out, when they see the regular boring chickpeas and broken wheat in a completely new avatar.
Let’s join hands and create our next masterpiece.
Recipe: Broken Wheat & Chickpeas Bowl
Preparation Time: 20 minutes (approx.) Cooking Time: 1 hour (approx.) Yield: One Bowl Equipment used: A grinder, a pan, a turner, 2 bowls for soaking
Ingredients:
- ½ cup chickpeas (approx.)
- ½ cup broken wheat (approx.)
- 4 cups water
- 1 tomato (for grinding)
- 1 onion
- ¼ cup garlic cloves
- 1.5 inches X 1 inch ginger
- 1 green chilli
- 5 tablespoons vegetable oil
- 1 bay leaf
- 1 red chilli
- 1 teaspoon dhania powder
- ½ teaspoon jeera powder
- ½ teaspoon garam masala powder
- 1 teaspoon chole masala powder
- 1 and ¼ teaspoon salt
- 3/8 teaspoon sugar
- ¼ teaspoon black mustard seeds
- 4-5 pieces curry leaves
- 1 teaspoon ghee (optional)
- 1 tablespoon sour curd
- ½ cup chopped cucumber
- ½ cup pomegranate seeds
- 1 chopped tomato
- Rock salt to sprinkle
Method:
For Chickpeas:
- Soak chickpeas overnight in 1 cup of water
- Pressure cook chickpeas with ¼ teaspoon salt and 2 cups of water till 3 whistles
- Grind a tomato, 2 onions, garlic cloves, ginger and green chilli to a smooth paste
- Heat a pan and add 3 tablespoons of oil
- When the oil is hot, temper the oil with bayleaf and red chilli
- Add the ground paste and fry the same for a while
- Once the fat separates, add dhania powder, jeera powder, garam masala powder and chole masala powder
- Mix the above ingredients well. Transfer the cooked chickpeas with water from pressure cooker to the pan and cook them for a while till the gravy is reduced
- Add 1 teaspoon salt and 3/8 teaspoon sugar, when you are close to the desired thickness of gravy
- Cook for another 2-3 minutes and your chickpeas are ready
Soak chickpeas overnight .
Pressure cook chickpeas till 3 whistles
Grind tomato, onions, garlic, ginger and green chilli to a smooth paste.
Heat a pan and add oil.
Temper oil with bayleaf and red chilli .
Add the ground paste.
Add dhania powder, jeera powder, garam masala powder and chole masala powder
Add cooked chickpeas with water to the pan and cook them for a while .
Cook for a while to reduce the water content of the gravy.
Add 1 teaspoon salt and 3/8 teaspoon sugar .
Cook for another 2-3 minutes and the chickpeas are ready.
For Broken Wheat:
- Soak broken wheat overnight with 1 cup of water
- Heat a pan and add 2 tablespoons of oil
- Temper the oil with ¼ teaspoon mustard seeds
- Drain and squeeze the excess water from the soaked broken wheat and add the same into the pan
- Stir broken wheat for a while and add curry leaves
- Remove from heat and add 1 teaspoon ghee
Soak broken wheat overnight.
Heat a pan and add oil.
Add mustard seeds.
Add soaked broken wheat into the pan after draining out and squeezing out the water.
Stir broken wheat and add curry leaves.
Add ghee after removing from heat.
For Bowl:
- Add cooked broken wheat and chickpeas as per the size of the bowl
- Garnish the bowl with curd, chopped tomato & cucumber and pomegranate seeds
- Sprinkle rock salt for added flavour
Add cooked broken wheat and chickpeas as per the size of the bowl and garnish the bowl with sour curd, veggies and fruits.
Tips:
- Soak onion in water for a while to avoid burning eyes
- Keep the consistency of gravy thick as much as possible. Retain the consistency as much, so that you don’t feel choked and the chickpeas can mix with broken wheat easily
- You may increase the quantity of chopped vegetable and fruits for garnishing and may even increase more varieties
- Add salt and sugar little by little and adjust the taste as per your preference
- While pressure cooking chickpeas, have the first whistle on full flame and the next two on sim
