Chole masala

 

 

 

 

 

 

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Whole garam masala
Jeera	1 tsp
Cloves	2-3
Elaichi / cardamom	2-3
Black cardamom	2-3
Cinnamon	1 inch piece	Broken
Bay leaf	1 big leaf	Broken
Marathi moggu	1	Broken
For Chole
Kabuli channa / chole / Kabul kadale	1 cup
Salt	To taste
Water	To cook
Tomatoes	3 medium	Quartered
Onion	1 medium	Chopped
Coriander leaves	2-3 tbsp
Jeera powder	2 tsp
Coriander powder	2 tsp
Chilli powder	1 tsp
Amchoor powder / dry mango powder	1 tsp
Garam masala powder	1 tsp
Turmeric	¼ tsp
Sugar	¼ tsp
Oil	3 tbsp
Lime juice	½ a lime

Method:

Soak kabuli channa in water for 3-4 hours / overnight. Pressure cook with enough water and a pinch of salt till soft. Remove and mash lightly.

Puree the tomatoes and set aside.

Heat 3 tbsp of oil in a pan on medium flame. Add all the ingredients under whole garam masala section in the table. Saute for a few seconds. Add the onions and saute till translucent. Add the tomato puree and mix well. Cook till oil starts separating. Add the cooked channa and mix well. Add jeera powder, coriander powder, amchoor powder, chilli powder, turmeric, salt, sugar, garam masala powder and mix well. Cook covered till raw masala smell is gone and oil starts separating.Take it off the flame and sprinkle lime juice. Mix well.

Garnish with coriander leaves.

Serve hot with rice, roti, chapatti,puri….