Makes: 3 to 4 serves
Cooked Channa – 1½ cups
Onions – 2 small or 1 big one (finely chopped)
Tomatoes – 2 small ones (finely chopped)
Turmeric powder – ¼ teaspoon
Salt – 1 teaspoon
For Chole Masala Powder:
Cardamom – 2
Cinnamon – 1 inch piece
Pepper – ½ teaspoon
Cumin seeds – 1 teaspoon
Coriander seeds – 1 teaspoon
Fennel seeds – ¼ teaspoon
Bay leaf – 1
Cloves – 4
Red chillies – 2
Oil - 2 tablespoons
Cumin seeds – ½ teaspoon
Garlic – 1 big or 2 small cloves (grated)
Ginger – ½ inch piece (grated)
Corriander leaves - 2 teaspoons (finely chopped)
Kasoori methi – 1 teaspoon
- Soak channa for 6 to 8 hours (preferably overnight).
- Pressure cook the soaked Channa with ½ teaspoon of salt & enough water (water levels immersing channa) for 4 to 5 whistles and keep aside.
- Roast the ingredients mentioned for chole masala powder in a drop of oil till golden brown, allow to cool completely.
- Grind the roasted ingredients and keep the powder aside.
- Heat oil in a non-stick deep pan, add cumin seeds & grated ginger & garlic, fry for few seconds.
- Add chopped onions, turmeric powder and fry for a couple of mins (till golden brown).
- Add chopped tomatoes and salt and cook closed for 2 minutes. (until tomatoes look melted and blended)
- Add the ground masala powder and saute in open pan for a minute or 2.
- Add boiled channa and ¾ cup of water, allow boiling for 5 to 7 mins.
- Garnish with finely chopped coriander leaves & crushed kasoori methi.
- Serve hot (with finely cut onions sprinkled on top) with parathas/chappathis/samosas/bhaturas/jeera pulav.