*N.B-In Grenada, we know chick peas and cumin by their Hindi names, channa and geera. What is known as saffron is really turmeric.*2 cups channa, soaked overnight or canned
1 1/2 cups water
1 1/2 cups water
1 small tomato or 1/4 cup tomato, cubed
1 onion, sliced
2 tbsp. geera, ground
1 onion, sliced
2 tbsp. geera, ground
1 tbsp. saffron, ground
1 tsp. black pepper, ground
1 clove garlic, thinly sliced
1 tsp. salt
1/2 tsp. West Indian hot sauce
Drain channa in a colander. Set aside. In a large pan, heat oil on medium-high and add geera, saffron, tomato, onion, hot sauce, and garlic. Saute for 3 minutes, then add about 1/4 cup water. Continue to saute for another 3 minutes, then add channa. Saute for 5 minutes. Add remaining water, black pepper, and salt. Bring to a boil, then adjust heat to medium-low and let simmer for 20 minutes.
Serve with roti.
Serves 6
© 2008 K. Joseph
1 tsp. black pepper, ground
1 clove garlic, thinly sliced
1 tsp. salt
1/2 tsp. West Indian hot sauce
Drain channa in a colander. Set aside. In a large pan, heat oil on medium-high and add geera, saffron, tomato, onion, hot sauce, and garlic. Saute for 3 minutes, then add about 1/4 cup water. Continue to saute for another 3 minutes, then add channa. Saute for 5 minutes. Add remaining water, black pepper, and salt. Bring to a boil, then adjust heat to medium-low and let simmer for 20 minutes.
Serve with roti.
Serves 6
© 2008 K. Joseph
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2 comments:
Gal yu sure about the tumeric and safron, being the same?. you can get a barrel of tumeric from them indian stores for about 5 dalla, but Safron is very expensive...I dont think its the same thing
They are not the same, but in Grenada turmeric is referred to as 'saffron'. Saffron is the world's most expensive spice and it is not used in Grenadian cuisine. When I wrote that post my blog was only about Grenadian cuisine.
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