Chole is a fibre rich legum which helps to lower colestirol. It is a good source of Iron and a staple of many cuisines of the world. All though there are variety of preparation of chole but the Chole Masala is an all time favourite Punjabi dish relished by people all over India. Chole with Bhature, is a classic combination.
Serves: 4 to 6
Prep time: 5 minutes
Total time: 40 minutes
2 cups kabuli channa (canned chick peas can be used),
2 big onions cubed
1 tsp ginger chopped
1 tsp garlic peeled
2 medium tomatoes diced
1 tsp Anardana powder (pomegranate Seeds) or 2 tsp tamarind pulp
2 tsp Chole Masala
2 tbsp oil
1 tsp Salt
1 medium tomato cubed
1 tsp Ghee
1 green chilly slit in two, length wise
1 tsp ginger juliens
1 tsp Coriander chopped
A few Lemon wedges
- Soak chole in plenty of water for 6 hours.
- Boil in a pressure cooker with salt. ( If using canned chick peas then soaking and boiling not required)
- Grind the onion, ginger and garlic to a pure.
- Grind the tomatoes separately.
- Heat the oil in a pot.
- Add the onion pure to it. Stir on low flame and cook till light brown.
- Now add the pomegranate powder and cook for a minute.
- Add the tomato pure to it. Stir and cook till oil starts separating.
- Now add the chole masala. Cook for a minute and then add the chole to it. Save some of the water of the boiled chole which can be added later if required.
- If using tamarind pulp then add to the chole.
- Let it simmer on low heat for 15 minutes.
- Now add the cubed tomatoes and cook for 5 minutes. The tomatoes should not be mushy.
- Heat the ghee in a small pan.
- Add the slit chillies and then the ginger.
- Pour on the chole.
- Garnish with coriander, sliced onion and lemon wedges.
- Serve with Bhature.