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Pindi Chana
Time Taken : 15-30 mins
Rating :
Method
- Soak Chole in water overnight or for about 6 hours.
- Cook chole with salt and enough water in the cooker for about 20 minutes or till fully done.
- Drain, reserving 1 cup of cooking liquid.
- Finely chop the remaining ginger.
- Heat oil and saute onions till golden.
- Then add garlic and chopped ginger and green chilies.
- Saute for 5 minutes.
- Add tomatoes, coriander, cumin, turmeric and chili powder and saute over low heat until the oil separates.
- Add chole, the reserved cooking liquid, salt and half of the coriander leaves.
- Simmer, uncovered until the liquid has been absorbed.
- Add a pinch of garam masala.
- Serve chole sprinkled with the remaining garam masala, coriander leaves and shredded ginger.
- Serve it with hot Puri or Bhutara.
Ingredients:
1 cup - chick peas (chole)
2 1/2-inch - ginger, 3/4th of it shredded finely for garnish
2tsp - garlic, finely crushed
2 - onions (chopped)
3 - medium sized tomatoes, chopped
2 - green chilies, sliced
finely chopped coriander leaves
2tsp - ground coriander
1 1/2 tsp - ground cumin
1/2 tsp - turmeric powder
1/2 tsp - garam masala
1/2 or 1 tsp - red chili powder
1 tbsp - black tea leaves
2 to 3 tbsp - oil
salt to taste
1 cup - chick peas (chole)
2 1/2-inch - ginger, 3/4th of it shredded finely for garnish
2tsp - garlic, finely crushed
2 - onions (chopped)
3 - medium sized tomatoes, chopped
2 - green chilies, sliced
finely chopped coriander leaves
2tsp - ground coriander
1 1/2 tsp - ground cumin
1/2 tsp - turmeric powder
1/2 tsp - garam masala
1/2 or 1 tsp - red chili powder
1 tbsp - black tea leaves
2 to 3 tbsp - oil
salt to taste
