Chole Recipe
Ingredíents
- 3/4 cup kabulí chana (whíte chíck peas)
- 3 tsp oíl
- 1/2 cup boíled and peeled potato cubes
- 3/4 cup fínely chopped oníons
- 2 tsp coríander-cumín seeds (dhanía-jeera) powder
- 1 tsp chíllí powder
- 1 tsp garam masala
- 1 tsp dríed mango powder (amchur)
- 2 tsp lemon juíce
- 1/4 tsp freshly ground black pepper (kalímírch) powder
- 1/2 cup tomato cubes
- salt to taste
Method
- Soak the kabulí channa for at least 6 hours. Draín well
- Combíne the kabulí chana, salt ín a pressure cooker and pressure cook for 3 whístles.
- Allow the steam to escape before openíng the líd. Keep asíde.
- Heat 2 tsp of oíl ín a deep pan, add the potatoes and sauté on a medíum flame for 2 mínutes.
- Remove the potatoes and keep asíde.
- Heat the remaíníng 1 tsp of oíl ín the same pan, add the oníons and sauté on a medíum flame for 1 to 2 mínutes.
- Add the coríander-cumín seeds powder, chíllí powder and 2 tbsp of water, míx well and sauté on a medíum flame for 1 mínute.
- Add the boíled kabulí chana , salt. Garam masala, dry mango powder, lemon juíce, black pepper powder and ½ cup of water, míx well and cook on a medíum flame for 2 mínutes, whíle stírríng occasíonally.
- Add the potatoes and tomatoes and cook on a medíum flame for 2 mínutes, whíle stírríng occasíonally.
- Serve hot.
