Wednesday, November 28, 2012

Quick Chole Masala

I have had the pleasure of eating some really yummy chole made by friends and neighbors. My mom normally makes the chana as sundal or in a coconut based gravy. And for some reason, i don't really pick the  kabuli chana too often while buying grocery. This time around, determined to give the chole a try, i picked up chana and Everest Chole Masala. I did not really do too much research for the recipe - just flipped the masala pack and found instructions for cooking. I tweaked it a bit to make it real quick and easy!

Preparation Time  10 Mins
Cooking Time       15+15 Mins


Kabuli Channa  - 1 cup, soaked overnight
Onion               -  2 small
Tomatoes         -  3 small
Ginger              -  1 inch piece
Garlic               - a couple of pods, optional
Green Chillies   - a couple, as per your desired level of spice
Dhania Powder - 1 tsp
Chana Masala   - 1 tsp
Salt                   - to taste
Kasuri Methi     - for garnishing
Coriander Leaves- for garnishing
Amchur             - 1/2 tsp

For Tempering 
Oil                      1 tbsp
Butter                  1 tsp
Jeera                    1 tsp
Hing                    One pinch

Wash the soaked chana and pressure cook with some salt and water for two whistles.
Since i wanted to take the easy way out, I skipped the chopping and took to grinding the ingredients. I had found fragrant fresh turmeric when i had gone to buy this week's veggies. I added that also for good measure for its color and flavor. So i ground together the onions, garlic, ginger, chillies and the turmeric coarsely.

In the pressure cooker, heat the oil and add jeera and hing. The original recipe does not call for hing to be used. But i develop severe gas trouble on making anything with too much aloo or pulses. Hence the precaution by adding the asafoetida.
Now add to it the ground mixture and fry for 5 minutes. Once the onions start browning, puree the tomatoes and add them to the onion. Saute for another 5 mins. Add the chana masala and the coriander powder to this and fry for a couple of minutes.
Adjust the salt and add the cooked chana to this. Add extra water since we need the final product to be slightly watery.
Close and pressure cook for another 2 whistles. This will ensure that the chana is well cooked and the masala is incorporated well into it. After the pressure releases, top it with some kasuri methi and amchur powder. Mix well. Garnish with coriander leaves. Serve piping hot with garma garam rotis and a dollop of butter.

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