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DRY CHOLE RECIPE WITHOUT ONION AND TOMATO

DRY CHOLE RECIPE

INGREDIENTS

  • Kabuli chana  – 200 gms
  • Oil + ghee – 1 tbsp
  • Jeera – 1 tsp
  • Asafoetida – a generous pinch
  • Everest chole masala – 1 ½ tbsp
  • Red chilli pwdr – 1 tsp or as per taste
  • Coriander pwdr – 1 tsp
  • Turmeric – ¼ tsp
  • Salt to taste

NOTE *** If you don’t have Everest chole masala then make spice pwdr at home –

  • Coriander pwdr – 2 tsp
  • Mango pwdr – ½ tsp
  • Pomegranate seed pwdr – 1 tsp
  • Ginger pwdr – ½ tsp
  • Jeera pwdr – ½ tsp

PREPARATION

  1. Clean ,wash ,rinse and soak the chanas overnight or minimum 6 to 7 hrs.
  2. Pressure cook it with 1 ½ cup water upto 4 or 5 whistles till they are very soft .Dont over cook it .It should be whole in shape and soft.
  3. When you mash it with fingers,the pulp should come out.
  4. Let the chanas be in water.If you drain and keep ,the chanas will dry up .
  5. Don’t discard the water .
  6. Take all the spice pwdr + salt + asafoetida in a small bowl add 1/4 cup of water and make a paste . We do this so that the spice pwdrs don’t burn in hot oil .

*** My way of pressure cooking chole /chanas /mutton – pressure cook first on high till first whistle,then lower the fame and cook for 10 mins.

METHOD

Heat oil + ghee in pan on lower flame

Add jeera and let it crackle .

Add all the spice pwdrs paste   to taste and stir fry .

Immediately pour the  water from the cooker .

Let it boil.

Once it starts boiling ,add the cooked kala chana and mix well.

Simmer on medium flame till the water evaporates  and the chanas are well coated with the masala and looks oily .

It should not be very dry ,let there be some moisture .

Once done off the flame .

Serve with pooris or rotis

NOTES

  1. Towards the ending ,we can add kasoori methi OR coriander leaves , if not making for prasad.
  2. Adjust masala pwdrs as per taste .

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