Pindi Chole Recipe

Chole Masala used to be my  frequent restaurant order that I used to make many years back until I figured out how to make it at home. I normally make an onion-tomatao based chole and have wondered how hotels get that dark brownish and thick texture. I was browsing through one of Tarla Dalals' cookbooks and spotted this Rawilpindi Chole recipe. I immediately tried the recipe and was very glad about being able to reproduce the restaurant type "Chole Masala".

The anaradhana [Pomegranate seed] powder and Jeera powder are the two spices that give the dish a very dark brown shade, so dont skip them. They are available in all Indian grocery stores. Also cooking chole with a tea-bag to induce its flavor added a different kind of taste to this chole dish.

Ingredients

Serves - 4
Spice Level - Moderate
Prep Time - 30 min
Cook time - 15 min

Channa/Chole - 3/4 cup, washed and soaked overnight or for 8 hrs.
Onion - 1 Large, chopped finely
Tomatoes - 2, blanched and pureed
Green chilli - 4, slit in half
Ginger - 1 inch piece, cut into thin strips
Ginger-Garlic [GG] paste - 1 Tsp
Chole Masala - 1 tsp
Garam Masala - 1 tsp
Coriander powder - 1 Tsp
Anaradhana [Pomegranate seed ] powder - 1.5 Tsp
Jeera [Cumin] powder - 1.5 Tsp
Tea leaves - 2 Tsp or 1 Tea bag
Cardamom - 2
Cinnamon - 1 small piece
Baking soda - a pinch
Oil - 2 Tbsp
Salt - as per need

How do you do it

1. Use a small cloth and put the tea leaves/tea bag, cinnamon, cardamom into it and make it into a bundle. Add the soaked channa, 2 cups water, baking soda, little salt and the bundle into the cooker. Pressure cook the soaked channa for 2-3 whistles or until they are cooked well. Keep aside.

2. Heat oil in a kadai. Add onions and saute well. Add green chilli, ginger, GG paste and saute well. Add the tomato paste now and cook for another 5 minutes until the tomato puree is cooked well.

3. Add all the spices powders now - Chole masala, Garam Masala, Coriander powder, Cumin powder, Anaradhana powder, mix well and saute for a few minutes till the spices are cooked.

4. Keep aside 1/4 cup of channa and mash it well with a ladle. Add all the remaining channa with little cooked water and mix well. Add remaining salt and let the curry boil for a few minutes.

5. Now add the mashed channa too and mix well. This is done to thicken the curry and is up-to you if you want to do this.

6. Boil for few more minutes and switch off flame.

Before serving, squeeze in little fresh lime juice and pair this with Rotis or Jeera Rice.

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Channa Sundal

I just gone done with cooking and relishing an elaborate meal and I seem to be the right frame of mind to have a really long nap ;). So a quick post this is going to be, a very easy one - Channa Sundal. Channa Sundal makes an appearance only once a year in my kitchen at the time of sarawati pujai. So if I dont click pics of it now and blog about it, we will have to wait a year to see this recipe in this space. :). Enjoy the festival mood, do the dandiya, eat sundal and have fun :)

Ingredients

Serves - 2
Spice Level - moderate
Prep Time - 8 hrs of soaking time.
Cook time - 5 min

Channa/Chole/Chickpeas - 1 cup
Oil - 1 Tbsp
Mustard - 1 Tsp
Dry Red Chilli - 2
Hing - 1 pinch
Curry Leaves - 2 Sprigs
Jeera/Cumin - 1/2 Tsp
Salt - as per need
juice of half a lemon

How do you do it

1. Soak the channa in enough water for 8 hrs or overnight. Pressure cook the soaked channa for 3 whistles. Drain the water and keep the channa aside.

2. Heat oil in a kadai. Add hing, mustard and jeera. Let them splutter and roast. Break the red chilli and toss them in along with curry leaves. Stir for a few seconds. Add the channa now, required salt and mix well until the channa is coated well with the tempering and takes in the flavors well - 3-4 minutes.

3. Switch of flame, mix in the lemon juice and enjoy this easy snack


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