No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (505g) Recipe makes 6 servings The following items or measurements are not included below: black channa 2 pieces cinnamon 7 cloves 3 cardamoms
Calories 240
Calories from Fat 53		(22%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 606mg		25%
Potassium 913mg		26%
Total Carbohydrate 49.1g		16%
	Dietary Fiber 9.2g	36%
	Sugars 15.5g
Protein 5.9g		11%
detailed view... how is this calculated?

Charishma's Amazing Chole Delight!!

Recipe #13288 | 1½ hours | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Charishma Ramchandani
Oct 26, 2001

This recipe was passed on to me from my mom who got it from her mom who got it from her mom It is a family favourite over the generations and is made every year on this day, for Ashtami, one of my favourite festival)))))))))))))))))))))) This is served with hot puris or bathure, its mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!

SERVES 6 (change servings and units)

Ingredients

8 big onions, finely chopped
2 big onions, finely sliced
2 1/2 cups black channa, soaked overnight
50 g ginger, finely chopped
50 g garlic, finely chopped
3-4 green chilies, finely chopped
2-3 tablespoons oil
2-3 pieces cinnamon
7-8 cloves
3 cardamoms
1 tablespoon cumin seed
3 medium tomatoes, chopped
4 teaspoons coriander powder (heaped tsps.)
1/2 teaspoon red chili powder
1 cup water
1 1/2 teaspoons turmeric powder
1/4 teaspoon black pepper
1 1/2 teaspoons salt
2 lemons, each sliced into 2 halves
cilantro, finely chopped (a handful)

Accompaniment

2 medium onions, sliced lengthwise
1 lemon, cut in 2 halves (so that you can squeeze the lemon juice all over the channa for that added taste)
coriander leaves

Directions

1
Heat oil in a wok.
2
Add cardamom, cinnamom, cloves and cumin seeds.
3
Stir fry for a minute.
4
Add the 8 finely chopped onions, ginger, garlic and green chillies.
5
Stir fry on medium-high flame for 20-30 minutes.
6
till reddish-brown in colour.
7
Add corriander powder, turmeric powder and red chilli powder.
8
Mix well.
9
Now add tomatoes followed by water and black pepper powder.
10
Mix well.
11
Continue to cook on medium-high flame for 10-15 minutes until the tomato pieces no longer remain visible to the eye.
12
In the meantime, boil the channa in water in a pressure cooker for 10 minutes on high flame.
13
Drain and remove from heat.
14
Keep aside.
15
Add salt to the tomato mixture and mix well.
16
Add the boiled channa and mix from down towards the top very nicely ensuring that the masala is all over the channa.
17
Add the finely sliced onions and remove from heat.
18
Mix very well.
19
Garnish with 4 green chillies sliced lengthwise to make 8 pieces.
20
Spread these 8 pieces all over the top of the channa.
21
Keep 2 halves of 1 lemon in the centre, face down on the channa.
22
Spread a layer of cilantro on top for that extra elegant and special look and added taste.
23
Serve the channa immediately with this.
24
------Forthe accompaniment---------.
25
Put all the ingredients in a separate bowl so that only those who wish to eat this alongwith the channa may do so.
26
I love this dish so much that I could walk right from USA to New Zealand to eat this.