Tuesday, April 5, 2011

Chhole Masala

Chhole Masala / Chana Masala

2 cups chhole / chickpeas- soaked overnight and pressure cooked with salt , 1/2 tsp soda bicarb and enough water for one whistle, simmered for 10 mins. I like my chhole mushy. You can skip the bicarb for a low sodium and firmer chickpeas.
1 large onion chopped
2 tomatoes- chopped / use tomato puree
2 tsps ginger garlic paste
Use green chillies to taste
1 tsp each of turmeric, coriander and garam masala powder
MDH chhole masala 1 tsp
2 tbsps oil
salt, to taste
can use fresh dhania / cilantro for garnish

Heat oil in a wok, add onions and fry till brown. Add ginger garlic paste, tomatoes, salt. Cook for a couple of mins till tomatoes are done. Add the dry spices and cook some more- the tomatoes should completely be coated with the spices. Add the chickpeas along with the water, mix and cover. Bring to a boil and simmer for 15 mins or so. This will help it absorb the masalas. Garnish with some cilantro and serve with rotis or rice. 

To get dark colored chhole, lot of people use tea leaves tied in a cloth. However some may wish to avoid the caffeine and tannin. To do that and still get your chhole black, you need to make your own masala, and get rid of MDH. Dry roast all the masalas you would use and grind them. Add them to your cooked onion and tomato mix. Too much work, I stick to MDH.

This is going to My Legume Love Affair 34 hosted by Desi Soccer Mom Jaya. Check Susan's page and the hosting line up too.

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