South Indian style CHOLE recipe

   South Indian  style chole / Kabuli chana in roasted coconut gravy.

Ingredients:

• Kabuli chana – 1 cup (soaked for 8 hrs or over night ]
• Onion – 1 big finely chopped
• Ginger garlic paste – 1 1/2 tsp
• Tomato – 2 finely chopped or puree
• Chilli powder – 11/2 tsp or 2 as per taste
• Coriander powder – 2 1/2 tsp
• Jeera pwdr – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Curry leaves few
• Oil 2 tbsp.
• Salt as per taste

To roast and grind:

• Coconut grated – ½ cup
• Fennel seeds – 1 or 11 /2 tsp
• Garam masala pwdr – 1 tsp

PREPARATION

Roast the coconut till golden brown. Add fennel seeds and roast for few seconds . Add garam masala pwdr and give a nice mix and off the flame . Let it cool. Grind it to a fine pwdr .Now add 1/2 cup and grind .Keep aside.

Pressure cook the soaked chana + salt + water .Pressure cook on medium flame upto first whistle . Lower the flame to lowest and pressure cook for 12 to 15 mins .

METHOD:
Heat oil in a pan. Add curry leaves and onions.
Stir fry   till onion turns golden brown.
Add ginger garlic paste and stir fry till raw smell leaves.
Add  tomato + salt and cook till it turns soft
Add chilli, coriander, turmeric powder and stir fry for a min .
Add the boiled chana and mix well.
Add 1 cup of hot water and Mix well. Add water as per the consistency you want .Bring to a boil.

Now add the grounded coconut paste and cook on low flame for 5 mins.
Off the flame and garnish  with coriander leaves. 

Serve  hot with puris,Chappati, paratha, pav , bread ,any rice  items etc.

NOTE

1. While pressure cooking the chana add a tea bag or 1 tsp tea leaves tied in a muslin cloth in the pressure cooker to give a dark shade to the kabuli chana.
2. Adjust water as per the consistency  you want.

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