Chole… is an all-time favorite for me… Have always loved chole with chawal… Today to celebrate many things thought they will be the best thing.. So here it is…
Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 4-5 people
- 1 cup Kabuli chana
- 2 table spoon Oil/Ghee
- 2 tea spoon Cumin Seeds (Jeera)
- 2 -3 Medium Onions finely chopped or grated
- 2 Cloves (Laung)
- 1 Cinnamon (Dalchini)
- 1 Large Cardamom (Badi Elaichi)
- 1 Indian bay leaf dried (Tej Patta)
- 2-3 Medium Tomatoes grated
- 1 table spoon Ginger Garlic paste
- 3 tea spoons Coriander powder (Dhania Powder)
- 1 tea spoon of Turmeric powder (Haldi Powder)
- 1 tea spoon of Chilly powder (Lal mirch Powder)
- 1 tea spoon Garam Masala
- Salt to taste
- 1 table spoon Chole Masala
Soak the chole overnight if preparing for lunch (They should be soaked for around 6-8 hrs).
Boil the chole with salt in a cooker. To check if boiled properly try to mash a gram using a spoon if it gets mashed easily then it means that they are boiled properly. Do not drain the water used for boiling.
For the masala, heat the oil/ghee in a pan and add cumin seeds, Cloves, Cinnamon, Large Cardamom and Indian bay leaf dried to it. Allow them to crackle.
Add the onions to the oil and allow them to fry till they turn light brown in color. Now add the Coriander powder and fry for one minute.
Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and a pinch of salt. Keep frying the tomatoes till the oil separates out.
Now add the chole masala and mix (Chole masala is added in the end to retain the flavor and aroma).
Add this masala to the boiled chole and mix properly. Mash some chole to thicken the gravy. Bring to boil and voila its done.
Cover the dish for around 5-10 mins so that the chole can soak all the flavors.
- Garnish with some finely chopped fresh coriander leaves.
- Goes well with boiled rice and Bhaturas.