Chole masala recipe

Quid Pro Quo, by Meryl A. White, resident attorney and superior flavour developer.Mewwel Masala | Milk and Cookies SA

In common usage, quid pro quo refers to the giving of one valuable thing for another. It’s a Latin word, literally meaning “this for that,” an exchange of desired goods. We lawyers like to call these old timey Latin phrases a “legal term of art.”

For hungry lawyers, food is value, and lunch exchange is always welcome.

The “this” included specialties that I made including eggplant parmesan, quiche, Mexican matzo ball soup, and Thai curry (note Milk and Cookies have eaten these and can attest to the yum yum factor.)

The “that,” more notably, was a delicious Indian recipe hailing from the Gujarat region of Western India, homeland of Mahatma Gandhi. My co-worker, another lady lawyer, brought it in for me for lunch. Her mom, from Gujarat, actually made the food, so it was even more special. I never knew the name of the unassuming flavor packed dish, but I always had just enough to always make me want more of that.

Recently, I got a text message from my co-worker, lady lawyer, which read, “I brought in the chick pea recipe. It sat in my bag all day. Will e-mail in the morning.”

The next day, I got the recipe. Since then my apartment has released a steady steam of fragrant coriander and cumin into the District of Columbia air.

I share this recipe, called “Chole Masala” with Milk and Cookies.

It’s a valuable thing, and you don’t even have to scratch my back.

Recipe: Chole Masala

Cooking time: 30 min

Serves: 4 +

Ingredients:

  • oil | 1 1/2 tbsp
  • cumin | 1/2 teaspoon
  • medium onion sautéed | 1/2 chopped
  • tomatoes | two whole diced
  • salt | 1/2 tsp
  • chickpeas | 1 can drained rinsed
  • coriander | 2 tsp
  • cumin | 2 tsp
  • garam masala | 1 tsp
  • spinach |  250 g

Cooking:

  • On medium heat, put 1 1/2 tbsp of oil, 1/2 tsp of cumin, and a half of medium onion (chopped), sauté, covered until onions soften for approx 8 minutes.
  • Add in two whole tomatoes diced, 1/ tsp garlic powder, 1/2 tsp salt, sauté, covered until tomatoes are soft for approximately 6 minutes.
  • Add one can of chickpeas that are rinsed and drained, plus 2 tsp coriander, 2 tsp cumin and 1 tsp garam masala spice, then add fresh spinach.
  • Let cook another 10 minutes.
  • Serve with couscous or grain.
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