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Thursday, 24 May 2012

CHANA/CHOLE MASALA


Ingredients:
Dry chickpeas/kabuli chana - 1 & 1/2 cups
Onions sliced-2 medium
Tomato - 1( not too ripe)
Green chilly - 1
Garlic pods - 3 crushed
Ginger- 1 small piece crushed
Chilly powder - 1 tsp( can use more,if u want spicy,for my kids i always reduce)
Corriander powder - 1 tsp
Turmeric powder- 1 tsp
Garam masala powder - 1 tsp
Corriander leaves - to garnish
Tamarind - 1 small  lemon size ( optionl,if u want it a bit sour)
Water - 2 cups
Salt - as required
Oil - 4 tbsp

Preparation:
1.Soak chana in water over night or 6 to 8 hours.Drain,wash and cook in a pressure cooker adding 2 cups of water,salt and 1/2 tsp turmeric powder in medium flame upto 4 whistles and allow it to rest until pressure
released( if not cooked,cook again till well cooked and soft for upto  2 whistles,take care not to burn,it depends on the soaking time,if its soaked well overnight,it gets cooked soon)
2.Heat another pan,add oil  and when hot ,add the sliced onions,chopped green chilly,crushed ginger and garlic.saute till translucent and lightly brown..
3.When it starts to brown, add the chopped tomatoes and saute till soft and mushy.
4.Soak tamarind in hot water  in a bowl.

5.Strain the water from chana to a bowl and reserve .
6.Take 1/4 cup of chana in a bowl and add little reserved water from chana and crush well(can grind it too to a thick paste)and keep aside.

7.Add the seperated chana to the pan and add red chilly powder,1/2 tsp turmeric powder and corriander powder,mix well.

8.Strain the water from soaked tamarind and add to it.

9.Add the crusheed paste to it and mix well. Now add the reserved water as much needed to make the gravy and allow it to boil. 
10.Adjust the salt and add garam masala powder and mix well.
11.Garnish with corriander leaves and switch off the flame.
Notes:
If u dont have enough time to soak chana or forgot ,boil chana with enough water in a pan and tightly cover using a lid as it is and rest  for 1 hour and use.

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