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Chole Pindi
Method
- Wash and soak the chana for 8 hours in sufficient water.
- Tie the tea leaves in muslin cloth and make a potli.
- Pressure cook the chana in sufficient water along with salt and the potli of tea leaves.
- Pressure cook on high flame till one whistle.
- Reduce the flame and continue cooking for 30 minutes or till the chana is soft.
- Roast the masalas to be ground on a low flame on a pre- heated tawa till aromatic.
- Remove from gas and cool.
- Dry grind to a fine mixture. Heat oil in a kadai.
- Add ginger and green chillies. Saute for few seconds.
- Add the ground mixture and sauté on a low flame for five minutes.
- Add coriander powder, red chilli powder, turmeric powder and little salt. Mix well.
- Fry this for another 2 to 3 minutes.
- Add the kept aside boiled chana and mix well.
- Simmer till the masalas and the chana are well blended.
- Garnish with coriander leaves.
- Serve hot with bhaturas or purees, mango pickle and onion rings.
Ingredients:
250 g - kabuli chana
1 tbsp - tea leaves
5 tbsp - oil
3 to 4 - green chillies (slit)
2’’ piece - ginger (cut into thin strips)
11/2 tsp - coriander powder
1 tsp - red chilli powder
pinch - turmeric powder
finely chopped coriander leaves (to garnish)
250 g - kabuli chana
1 tbsp - tea leaves
5 tbsp - oil
3 to 4 - green chillies (slit)
2’’ piece - ginger (cut into thin strips)
11/2 tsp - coriander powder
1 tsp - red chilli powder
pinch - turmeric powder
finely chopped coriander leaves (to garnish)
sufficient water to boil the chana
salt to taste
Masalas to be Ground:
3 tsp - cumin seeds
2 sticks - cinnamom
1 black - cardamom
6 - green cardamoms
2 - bay leaves
21/2 tsp - anardaana
5 - cloves
RECIPES BY ANITA RAHEJA
