An all time favourite. I am yet to meet a human who dislikes this creation of nature. Chhole (I am referring to kabuli Chana) is purely an all time favourite and goes well with Roti, Chawal and even English bread. Whipped up this recipe in my kitchen this week....Do let me know if you try this.
Ingredients:
Kabuli Chana - 100 gms soaked overnight
Onion paste - 2 tbsp
Ginger paste - 1/2 tbsp
Garlic Paste - 1/2 tbsp
Tomato Puree - 1/2 cup (made of 2 big tomatoes)
kasuri methi - 1 tsp (this adds a lot to the taste especially if you dry roast and make it into a powder)
Garam Masala - 1 tsp
Cumin seed - 1 tsp
Black Salt - 1/2 tsp
Oil - 2 tbsp
Turmeric - 1/2 tsp
Chilly powder - 1.5 tsp or as per taste
Coriander powder - 1 tsp
Dry ginger powder - 1 tsp
Sugar - 1/2 tsp
Fresh Coriander - 1 tbsp chopped
Ginger finely julienned - 1 tsp
Yoghurt - 1 tbsp (optional)
Salt as per taste
Method:
Boil Chhole with the julienned ginger and a little bit of onion paste in a pressure cooker. Now add oil in a kadhai. Add the sugar -it helps in getting the color. Add cumin seeds and let it splutter.
Now add onion paste and fry for 2-3 mins. Now add ginger-garlic paste and fry for 2 mins. Add tomato puree, dry masalas and salt. Fry for good 20 mins by adding a little water in between (you can use the water that you used in boiling Chhole) so that the masala doesn't burn. Also please don't add too much of water as it will take away the taste. To be sure add water with a tablespoon - 2 tablespoon at a break of 10 mins would do.
Now once the masala has got the color and you can see the oil floating on the masala, add the chhole with out the water and fry for another min. If you want yoghurt in it, whip it in a separate bowl first and then pour over. Now add the remaining water. Let is boil till the water has been reduced as per your liking. Switch off the oven and add garam masala and fresh coriander.
Serve hot with Rice, Roti, Naan and don't miss the onion as an accompaniment.
Ingredients:
Kabuli Chana - 100 gms soaked overnight
Onion paste - 2 tbsp
Ginger paste - 1/2 tbsp
Garlic Paste - 1/2 tbsp
Tomato Puree - 1/2 cup (made of 2 big tomatoes)
kasuri methi - 1 tsp (this adds a lot to the taste especially if you dry roast and make it into a powder)
Garam Masala - 1 tsp
Cumin seed - 1 tsp
Black Salt - 1/2 tsp
Oil - 2 tbsp
Turmeric - 1/2 tsp
Chilly powder - 1.5 tsp or as per taste
Coriander powder - 1 tsp
Dry ginger powder - 1 tsp
Sugar - 1/2 tsp
Fresh Coriander - 1 tbsp chopped
Ginger finely julienned - 1 tsp
Yoghurt - 1 tbsp (optional)
Salt as per taste
Method:
Boil Chhole with the julienned ginger and a little bit of onion paste in a pressure cooker. Now add oil in a kadhai. Add the sugar -it helps in getting the color. Add cumin seeds and let it splutter.
Now add onion paste and fry for 2-3 mins. Now add ginger-garlic paste and fry for 2 mins. Add tomato puree, dry masalas and salt. Fry for good 20 mins by adding a little water in between (you can use the water that you used in boiling Chhole) so that the masala doesn't burn. Also please don't add too much of water as it will take away the taste. To be sure add water with a tablespoon - 2 tablespoon at a break of 10 mins would do.
Now once the masala has got the color and you can see the oil floating on the masala, add the chhole with out the water and fry for another min. If you want yoghurt in it, whip it in a separate bowl first and then pour over. Now add the remaining water. Let is boil till the water has been reduced as per your liking. Switch off the oven and add garam masala and fresh coriander.
Serve hot with Rice, Roti, Naan and don't miss the onion as an accompaniment.
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