Sify Bawarchi
Follow us on
By : Rehana Khambaty
Category : Curries
Servings : 3
Time Taken : 15-30 mins
Rating :
  1. Clean and soak the gram in plenty of water for 12-15 hours.
  2. Add the black cardamom, half the ginger sliced and salt to the gram and cook it in a pressure cooker for 1 hour. There should be 1 cup of gravy remaining in it. Drain the gravy and keep aside to cool.
  3. Heat dalda ghee or oil well and lightly fry sliced gren chillies and remaining ginger. Add mango and coriander powder and mix well. Add the gram and cook until ghee starts separating. Pour the gravy kept aside and mix well.
  4. When the gravy is quite thick and masala sticks to the gram, sprinkle spice powder. Mix well and take off the fire.
  5. In the meantime, mix about one large lime size tamarind with 2 cups water and cook until it is quite thick. Strain and keep aside.
  6. Garnish cholai with onion rings and serve with tamarind pulp.
2 cups kabuli chana
2 black cardamoms
2 tsp salt
1 cm cube ginger
3 or 4 green chillies
1 cup oil, ghee or dalda
4 tsps mango powder (amchur)
4 tsps coriander powder
2 tsps mixed spice powder
1 or 2 onions cut in rings
1 cup thick tamarind pulp
  Post your Comments