Masala Chole

With mercury touching it's peak, it gets very difficult to spend long hours in kitchen and cook elaborate meals. So several times I opt for some quick comfort meal. One such preparation is Masala Chole and Rice combo. 

I normally prepare it for lunch as it is quick to cook can be easily carried in lunch box.  

My Chole recipe is little sweet and sour and so combines well with rice. I add in some jaggery to make it sweet and some tamarind and anardana to make it sour. 

This chole recipe goes well with bhature too.
Click here for recipe

Let's get on to its recipe.

Masala Chole

Serves 2

Ingredients

1 cup Chole ( Chickpeas)
2 Cloves
3 Black pepper corns
1/2 inch Cinnamon piece
1 Black cardamom
1 Green cardamom
1 Bay leaf
1 tsp Salt

• Soak 1 cup chole in 3 cups of water for 6 -8 hours or overnight.
• The chole will double in quantity after soaking.
• Boil the soaked chole with salt, green cardamom, black cardamom, cinnamon, black pepper, bay leaf and cloves for 4-5 whistles in a pressure cooker. 
• Use the water in which the chole were soaked and add half cup additional water to boil them.

For gravy
2 Medium sized Tomatoes
2 Medium sized Onions
1 inch piece of Ginger
3- 4 Garlic cloves
Salt to taste

• In a mixer jar grind all the ingredients for making the gravy to fine paste.

For tempering
2 tsp Oil
1/ 2 tsp Jeera
1/2 tsp Ajwain
1 tsp Red chilli powder
1tsp Coriander powder
1 tsp Kasoori methi
1/2 tsp Anar dana powder
1tbsp of Tamarind pulp
1 1/2 tbsp Jaggery

Method

• In a pan heat oil and add jeera and ajwain seeds.
• As they crackle add all other ingredients listed for tempering except jaggery. Saute for 10 seconds.
• Now add the mixture prepared for gravy.
• Cook on low flame for 3 - 4 minutes.
• Now add boiled chole along with its water and jageer. Mix well.
• Cook on low flame for 3- 4 minutes. Add more water if required. Add salt as per taste.
• Serve hot with rice or paratha.

Try this recipe. It is easy to make and very comforting.

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Till then, 

Stay Happy Stay Healthy!