Chole….let the weekend begin!!

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For most of us Punjabis (the sane ones at least)  , Rajmah Chawal (Kidney Beans with Rice) and CholePuri (Chickpeas with Fried Puffed Indian Bread) are a must have items  for the weekend…and no I am not taking away anything for the Chickken and Muttton (yes I know there are a few extra k’s & t’s there but that’s how we pronounce these lovingly)…if we get these over the weekend we can merrily pass the week doing “Balle Balle”…Since Rajmah is banned in our home (long story, lets save it for another time)  I normally make do with Chole Puri for a Sat/Sun brunch to survive the brutality of this cruel world (too much?? Nahhhh)…I have quite a few  recipes of making cholas…this is the most basic one but goes well with the puris and hubz who doesn’t like khatta (sour) food …

Chole

Ingredients

  • Cholas/Kabuli Chana/ Chick peas , washed & soaked in water overnight
  • Black cardamom, 1
  • Cinnamon stick, 1 x 1″
  • Cloves, 4
  • Black Peppercorns, 4
  • Bayleaf , 1
  • Cumin seeds, ½ tsp
  • Salt, to taste

For the gravy:

  • Oil, 2 tbsp
  • Onions, finely chopped, 2 large
  • Tomatoes, finely chopped, 3 large
  • Ginger, grated/minced, 1 x 1″
  • Hing / Asafoetida , 3-5 grains
  • Channa Masala, 2 tsp *I use MDH
  • Coriander powder, 1 tsp **qty of rest of the spice powders will depend on which brand of chana masala you use
  • Roasted Cumin Powder, ½ tsp
  • Red chilli powder, 1 tsp
  • Garama Masala, ½ tsp
  • Salt to taste

Instructions

Drain and wash the chanas. Add just enough water to cover them, the khada masala  and pressure cook.(normally one whistle on high flame and about 20-25 mins on low). Once it cools down, drain the chanas and retain the water. Fish out whatever spices you can out of the chanas.

In a kadhai, heat the oil and add the hing. After abt 15 secs add the onions and saute until they soften and turn a pale brown.

Now add the tomato along with the ginger. Stir, mashing the tomato until the oil separates from the masala. Add all the balance spice powders and cook for 5-7 minutes.

Add the boiled channas to the spice powders and mix well. Add the water of the boiled chanas (& more if needed)  and cook on low heat for about 10-12 minutes so that the gravy gets thickish.

You can garnish with onion rings, green chilies, ginger julienne or if running late/dying of hunger ,serve as is.

 

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