Charishma's Amazing Chole Delight!! Recipe #13288
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!
1½ hours | 30 min prep
SERVES 6
- 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
- Heat oil in a wok.
- Add cardamom, cinnamom, cloves and cumin seeds.
- Stir fry for a minute.
- Add the 8 finely chopped onions, ginger, garlic and green chillies.
- Stir fry on medium-high flame for 20-30 minutes.
- till reddish-brown in colour.
- Add corriander powder, turmeric powder and red chilli powder.
- Mix well.
- Now add tomatoes followed by water and black pepper powder.
- Mix well.
- Continue to cook on medium-high flame for 10-15 minutes until the tomato pieces no longer remain visible to the eye.
- In the meantime, boil the channa in water in a pressure cooker for 10 minutes on high flame.
- Drain and remove from heat.
- Keep aside.
- Add salt to the tomato mixture and mix well.
- Add the boiled channa and mix from down towards the top very nicely ensuring that the masala is all over the channa.
- Add the finely sliced onions and remove from heat.
- Mix very well.
- Garnish with 4 green chillies sliced lengthwise to make 8 pieces.
- Spread these 8 pieces all over the top of the channa.
- Keep 2 halves of 1 lemon in the centre, face down on the channa.
- Spread a layer of cilantro on top for that extra elegant and special look and added taste.
- Serve the channa immediately with this.
- ------Forthe accompaniment---------.
- Put all the ingredients in a separate bowl so that only those who wish to eat this alongwith the channa may do so.
- I love this dish so much that I could walk right from USA to New Zealand to eat this.
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5 stars