Indian Recipes
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Ingredients
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| 1 |
Chickpeas, boiled |
2 cups, cooked |
| 2 |
Onions, finely chopped |
2 |
| 3 |
Tomatoes, finely chopped or pureed |
4 |
| 4 |
Green chilies, finely chopped |
3 |
| 5 |
Turmeric powder [optional] |
1/4 teaspoon |
| 6 |
Coriander powder |
1+ 1/2 teaspoons |
| 7 |
Red chili powder |
1+ 1/2 teaspoons |
| 8 |
Cumin powder |
1/2 teaspoon |
| 9 |
Salt |
to taste |
| 10 |
Garam masala |
1/2 teaspoon |
| 11 |
Whole dried red chilies |
2 |
| 12 |
Cumin seeds |
1/2 teaspoon |
| 13 |
Bay leaf |
1 |
| 14 |
Oil |
1 + 1/2 tablespoons |
| 15 |
Ghee or clarified butter |
1 teaspoon |
| 16 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| 17 |
Ginger-garlic paste |
2 teaspoons |
| Method |
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Heat oil in a pan over medium-high heat, add cumin seeds, whole red chilies
and bay leaf and let it splutter, now add onions and cook until lightly
browned, now add ginger-garlic paste and chopped green chilies and cook
for 2 minutes, then add tomatoes , stir, cover and cook over medium-low
heat until tender. Now add all the powdered spices with 1/2 cup of water and
cook until oil comes out on the surface. Now add boiled chhole and enough
water to make the gravy, bring to a boil, and cook over low heat until slightly
thickens. Add ghee and chopped coriander, stir and serve.
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| Servings -4 |
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| Introduction
of the dish |
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Soak the chhole overnight with enough water and a pinch of
baking soda. In the morning, wash the chhole well, transfer to the pressure
cooker with enough water, cover and cook for 2 whistles and 15 minutes on
low. Chhole is comprised of chickpeas [ also known as garbanzo beans] in tangy curry.
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