$hokeen J@tt
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KADAI CHOLE
Preparation Time : 20-25 mins
Cooking Time : 15-20 mins Servings : 4
INGREDIENTS
Chickpeas (kabuli chana)
2 cup
to taste
1 teaspoon
1-2
5 tablespoons
1 tablespoon
1 large
2 tablespoons
1 tablespoon
1 1/2 teaspoons
1 tablespoon
1/2 teaspoon
2 teaspoons
2 teaspoons
Green chillies, slit
2-3
2 medium
Pomegranate seeds (anardana)
1 tablespoon
Cumin seeds
1/2 teaspoon
Coriander seeds
1 teaspoon
Black peppercorns
7-8
Kachri powder
1/2 teaspoon
Whole dry red chillies
2
Preparation Time : 20-25 mins
Cooking Time : 15-20 mins Servings : 4
INGREDIENTS
Chickpeas (kabuli chana)
2 cup
Salt to taste
Tea leaves 1 teaspoon
Dried Indian gooseberry (amla) 1-2
Oil 5 tablespoons
Cumin seeds 1 tablespoon
Onion 1 large
Ginger paste 2 tablespoons
Coriander powder 1 tablespoon
Red chilli powder 1 1/2 teaspoons
Garlic paste 1 tablespoon
Turmeric powder 1/2 teaspoon
Cumin powder 2 teaspoons
Garam masala powder 2 teaspoons
Green chillies, slit
Tomatoes 2 medium
FOR CHANNA MASALA Pomegranate seeds (anardana)
1 tablespoon
Cumin seeds
Coriander seeds
Black peppercorns
Kachri powder
Whole dry red chillies
METHOD
Wash and soak kabuli chana in three cups of water overnight. Take chana in a pressure cooker along with three cups of water and salt. Tie up tea leaves and dried amla in a small piece of muslin cloth to make a potli and add to chana. Pressure cook till soft. Discard the potli. Prepare chana masala by coarsely grinding all the ingredients together in a grinder. Heat three tablespoons of oil in an iron kadai (lohe ki kadai) and add cumin seeds. When they begin to change colour, add onion and sauté till pink. Add ginger and garlic pastes, powdered chana masala, coriander powder, red chilli powder, turmeric powder and half of the cumin powder. Add boiled chana with cooking liquor, salt, garam masala powder and let it cook for five to six minutes. In another pan, heat two tablespoons of oil, add slit green chillies, remaining cumin powder and tomatoes. Cook for a minute and transfer the mixture into the kadai. Stir and allow it cook on low heat till almost dry. Serve hot.
Wash and soak kabuli chana in three cups of water overnight. Take chana in a pressure cooker along with three cups of water and salt. Tie up tea leaves and dried amla in a small piece of muslin cloth to make a potli and add to chana. Pressure cook till soft. Discard the potli. Prepare chana masala by coarsely grinding all the ingredients together in a grinder. Heat three tablespoons of oil in an iron kadai (lohe ki kadai) and add cumin seeds. When they begin to change colour, add onion and sauté till pink. Add ginger and garlic pastes, powdered chana masala, coriander powder, red chilli powder, turmeric powder and half of the cumin powder. Add boiled chana with cooking liquor, salt, garam masala powder and let it cook for five to six minutes. In another pan, heat two tablespoons of oil, add slit green chillies, remaining cumin powder and tomatoes. Cook for a minute and transfer the mixture into the kadai. Stir and allow it cook on low heat till almost dry. Serve hot.
