Categories
Healthy food

(194)Chole Chana

Ingredients

  • 1 cup Chole Chana.
  • ½ tsp Soda bi Carb.
  • 1 tsp. Salt
  • 2 cup water for cooking.
  • green tea infuser filter
  • Spices to be filled in tea infuser filter
  • 2 clove, ½ inch Cinnamon stick, 1 black Cardamom, 2 Green Cardamom, 1 star Star anise, 1 bay leaf cut into small pieces.
  • Tempering Ingredients for gravy (Vaghar)
  • 3 tbsp. Oil.
  • ½ tsp Cumin seeds.
  • 1 cup finely chopped Onions.
  • 12 Cashew nuts.
  • 1 tsp. Poppy seeds.
  • 1 tsp. Garlic paste.
  • 1 tsp. Ginger paste.
  • ½ tsp. Green chili paste.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • ½ tsp. Turmeric powder.
  • 4 tsp. Chole masala.
  • 1 tbsp. Mint leaves.
  • 1 tbsp. freshly chopped Coriander leaves.
  • ¼ cup Curd.
  • Tempering Ingredients of Chole
  • 1 tsp. Oil
  • ¼ tsp. Cumin seeds
  • 1 tbsp. freshly chopped Coriander leaves for garnishing.

Method

  1. Soak overnight Chole Chana in soda water.
  2. Next morning wash thoroughly and pressure cook upto 3 whistles after adding water, salt and placing tea infuser filter filled with spices in Channa pan.
  3. Open the lid when pressure is released.
  4. Remove Chole Chana pan and drain extra water by tilting pan. Do not throw this spice flavoured liquid and use for adjusting the consistency of Chole. Remove tea infuser filter from the pan and discard spices. Wash and dry infuser filter immediately.
  5. In nonstick pan or thick bottom pan heat oil. Add Cumin seeds and wait for crackling sound.
  6. Now add Asafoetida powder and Curry leaves. Add onions and saute on medium flame till it becomes translucent. Now add Ginger, Garlic and Green chilli paste. Saute for 30 seconds and add Cashew nuts and poopy seeds and saute for 2 minutes on slow flame.
  7. Add Mint leaves , Coriander leaves and all dry spices and curd . Saute on slow flame till oil separates. Switch off the flame and keep aside to cool down.
  8. Once this prepared mixture cools, grind it into smooth paste to form gravy
  9. Transfer this gravy to nonstick pan again and pour cooked Chole Chana to it. Adjust the consistency by adding drained liquid.
  10. Mix thoroughly at slow flame. Pour another vaghar of 1 tsp oil and ¼ tsp. Cumin seeds in Chole.
  11. Close the lid and simmer for 5 minutes.Garnish with Coriander leaves.
  12. Taste the dish before serving. Serve hot with Bhature or Puri or Paratha or Fulka roti or Bhakhri or Jowar roti or Steamed rice or as you desire.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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