Chhole Curry – Mouth Watering Dish
Ingredients
- Soaked chickpea/ chana - 1 bowl
- Tomatoes/ tamatar ground into puree - 4
- Asafoedita/ hing - a pinch
- Coriander/ dhaniya powder and turmeric/ haldi powder - 1 tablespoon each
- Red chili/ lal mirch, mango powder/ amchur, kasoori methi, chaat masala, garam masala, cumin seeds/ jeera, degi mirch/ kashmiri lal mirch and chana masala - 1/2 tablespoon each
- Ginger/ adarak grated - 1/2 teaspoon
- Green chili/ hari mirch chopped - 1
- Chopped coriander leaves/ dhaniya patti - 1 tablespoon
- Salt/ namak – as per taste
- Water - 2 cups (as required)
Instructions
- Soak chana in sufficient water for 6-8 hours. Take a microwavable bowl and place soaked chana in it. Microwave it for 3 minutes by adding little water.
- Heat oil in a pressure cooker. Add asafoetida and cumin seeds. Wait till the seeds crackle.
- Put degi mirch and salt now. Add tomatoes and grated ginger and saute it for few minutes till oil gets separated from the mixture.
- Put all spices (except chat masala), chickpeas and mix it properly. Add some water and cover the cooker. Allow 7-8 whistles and then switch off the flame.
- Garnish the curry with freshly chopped coriander leaves and chat masala.
- Delicious 'Chhole Curry' is ready to be served with poori, parathas, or rice. Enjoy!!!
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