This tangy chole/chickpea curry is a South Indian dish which goes well with rice, roti etc.
Ingredients for roasting and grinding
Coconut Grated – 2 tbsp
Bengal Gram (Chana Dal/ Kadalai Paruppu) – 1tbsp
Cumin Seed (Jeera) – 2 tsp
Tamarind (Imli) – 1 marble size
Curry Leaves – 1 strand
Other Ingredients
Chick Peas (Chole) – ½ cup (cooked)
Oil- 1 tbsp
Fenugreek (Methi) – 1/8 tsp
Mustard Seed (Rai) – ¾ tsp
Black Gram (Urad Dal) – 1 tsp
Curry Leaves – 1 strand
Garlic Peeled – 2 tbsp
Small Onions – 12
Asafoetida (Hing) – 1 pinch
Turmeric (Haldi) Powder – ¼ tsp
Method:
Soak the Chick Peas overnight in water. Drain the water. Wash and rinse them with boiling water. Pressure cook them for 7 to 8 whistles in medium flame till the chick peas are cooked well.
Dry roast all the ingredients in “Ingredients for roasting and grinding” till they become golden brown.
Allow them to cool and then grind them together into a fine paste with very little water.
Heat the Oil in the same pan. Add Rai and Methi. When they crackle, add Urad Dal. Stir for a few seconds. Add Garlic and small Onion and curry leaves. Sauté them for 3 to 4 minutes.
Add the cooked Kabuli Channa and mix well. Add 2 cups of water, required Salt and Haldi.
When it starts boiling, add the ground masala, mix and cover the pan with a lid.
Simmer it for 6 to 8 minutes in low to medium flame. Adjust Salt, if required. If the consistency is too thick, add little more water and boil for a couple of minutes.
Done!
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