- Wash the Chana and soak overnight. Pressure cook the next day with a bit of salt.
- Puree the following: Tomatoes, green chillies, ginger, turmeric, coriander powder. Do not add water. Keep aside.
- In a kadai, add about 3-4tbsp of oil, hing, jeera and then the ground puree. Fry on medium till the masala comes together. Add cholay masala and kala namak and fry for a few more minutes. Add the cooked chana along with the water. Add more salt if necessary. Cook until the masala gets into the chana ~ 10 min.
- Add tamarind paste and mix well.
- Garnish with chopped coriander
Saturday, May 14, 2016
CHOLAY ( Without onion and garlic)
Another recipe from Shuchi. We belong to a family of vegetarians, where we did not incorporate onion and garlic in our cooking, but we did have it in salads. Later of course as tastes developed, everyone had their own style. But I must mention here that food cooked in my house, without these two ingredients was considered yum, and people loved it!! Here is one such recipe of chick peas ...
Kabuli Chana (chick peas) (2 cups), soaked overnight
Tomatoes: 6(medium size)
Green Chillies: 2-3
Ginger:1 inch piece
Turmeric powder:1/2 tsp
Cholay Masala: 2 tsp(Everest masala)
Dhania powder:2 tsp
Jeera: 1 tsp
Chilli powder:1 tsp
Salt : to taste
Black salt: a pinch
Tamarind paste: 2 tbsp
Notes: I would go easy on the chilli powder
Add 1 tbsp of tamarind paste, taste and add if necessary