Combine besan and spices in a medium mixing bowl. Add just enough water to make a smooth paste. Gradually add more water until it is the consistency of a thick pancake batter. Add gingerroot and mix well.
Drop by teaspoonfuls into hot oil (350-375°) and fry until golden brown on all sides. When done, remove with slotted spoon and set to drain on absorbent paper towels. Let oil heat up again between batches. For a nice variation, chop an eggplant into 1/2" dice, coat with batter, and fry as above. Now add the pakoras to the cooking curry sauce and simmer for 10 minutes.
BLACK CHANA WITH MUSTARD OIL
Also called "black garbanzo" beans, chana is actually dark brown, and much smaller than the yellow ones you are probably familiar with. For this recipe, there is no substitute! Chana is available in Indian markets and can also be ordered online (along with black salt and mustard oil) from Namaste.com.
1 lb. (about 2 1/2 cups) whole chana
2 quarts water
1/3 cup olive oil
2 medium onions, chopped
8 cloves garlic, finely chopped
1/3 cup chopped, peeled gingerroot
2-3 serrano chilies, chopped (or use 1 jalapeno chili)
1 tsp. ground black pepper
2-3 tsp. black salt
1-2 Tbsp. mustard oil
Pick through beans for debris and rinse well. Soak beans overnight (or several hours) in water. Drain beans and discard water. Place beans in 4-quart pot and add enough water to cover by 2 inches. Bring to boil, and simmer for at least 2 hours. In the alternative, you can cook them overnight (or all day) in a crock pot/slow cooker and have excellent results. They do take a long time to cook. They must be tender! When beans are done, let them sit in their liquid until the masala is ready:
For the masala, heat olive oil in a wok or heavy fry pan over high flame. Add onions and fry until becoming soft and lightly golden. Now add garlic, ginger and chopped chilies. Stir and add pepper and 1 tsp. of black salt. Add 1 cup of liquid from the cooked beans. Lower heat and simmer for about 8 minutes, until the masala is very well done and saucy.
Drain the beans and mix with the masala. Add remaining black salt and mustard oil. Cook together for about 5 minutes. If you like a stronger mustard flavor, add more mustard oil in small amounts. Cooking the mustard oil reduces its flavor.
For a saucier version, reserve 1-2 cups of the bean broth. Blend the broth with 1 cup (or more) of cooked beans until a smooth puree. Combine this with the chana-masala mixture.
A lively tangy dish that makes a wonderful complement to Pakora Curry and Black Chana. I also enjoy Lemon Rice with the simplest steamed or sautéed veggies.
1/4 cup olive oil
1 medium onion, sliced in thin crescents
1 tsp. lemon zest (or thin slices of lemon rind)
1 1/2 tsp. turmeric
1 1/2 cups basmati rice (or other long-grain rice), carefully cleaned, rinsed and very well drained.
2 3/4 cups water
2 Tbsp. lemon juice
1/2 tsp. salt
Heat oil in 2-quart sauce pan. Add onion and lemon peel and sauté over high heat until onion is browning. Add turmeric and sizzle, cooking another 2-3 minutes, stirring constantly. Now add rice and continue to cook, constantly stirring and scraping bottom of pan to prevent scorching, until rice is lightly toasted (2-3 minutes). Add water, lemon juice and salt. Bring to boil. Cover and turn heat to very low. Let rice steam, undisturbed, for 8 minutes. Remove from heat (keep lid on!) and let sit another 5-8 minutes. Remove lid and lightly break apart rice with fork.