Tuesday, November 10, 2009

Chole/Garbanzo beans cooked in spices

I always loved the chole my mom made.Mom usually made it to go with phulkas,but I relished it by itself.Last year when my mom visited us I made this and she said she loved the way I make it  and asked me to make it frequently through out her visit.I want to send it to the steady pulse event.

2 cups kabuli channa, washed and soaked overnight and cooked till soft or canned garbanzo beans
2 tomatoes finley chopped
1 large onion finley chopped
1&1/2 tsp ginger grated
3-4 green chillies finley chopped
1 tsp kala jeera
1 tsp fennel pwd
2 tsp cumin pwd
2 tsp corriander pwd
1 tbsp garam masala pwd(2 cloves,1/2 inch piece of cinnamom,1 green cardamom)
1 tsp amchur pwd
1 tsp anardana pwd
1 tbsp redchilli pwd(reduce or increase to ur taste)
1/2 tsp tumeric
1 tsp kasoori methi
a pinch of methi seeds pwd
a pinch of hing
cilantro for garnish
lemon wedge for garnish

Method :
Heat oil in a deep kadai and add hing and kala jeera...when it splutters,add chopped grren chillies and onion.Saute till the onion turns translucent.Add the grated ginger and saute for a min.Add the tomatoes,salt,red chilli pwd,garam masala,tumeric,kasoori methi,fennel pwd,cumin pwd and dhaniya pwd and cook till the oil leaves the sides and the tomato is mushy and cooked.Add the channa and about one and half cups water and let cook till the channa are completely cooked and the water reduces to half(u can mash some channa at this stage if u like ).Add the kala namak and anardana pwd and cook for another 3-4 mins.Check for salt.Garnish with cilantro.If u like more tartness,add a dash of lemon juice and some sliced raw onion .Serve with phulka or puri or jeera rice.Enjoy!!!!

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