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Spicy Chhole
Ingredients
- 4 cups Kabuli Chana (gram of Afghan origin) soaked in water overnight,
- 4 cups water,
- 2 table spoon cumin seeds,
- 4 table spoon coriander powder,
- 2-1/2 teaspoon black pepper,
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2 teaspoon Garam masala powder (cardamom, cloves and cinnamon taken together),
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3 table spoon amchur powder (dried slices of green mango preserved in salt and mustard),
- 1 teaspoon ginger paste,
- 1/2 cup vanaspati oil,
- 1/2 cup ghee,
- 1 big onion (chopped),
- Chopped coriander leaves,
- Lemon juice,
- Salt to taste
Method :-
Roast the cumin seeds in a pan and powder them. Keep aside. Pour water in a pan and add the chana and salt. Boil the whole thing for about 20 minutes. Strain the extra water and preserve it for later use. Into the boiled chana add the cumin powder, coriander powder, black pepper, garam masala and amchur powder. Mix well. In a separate pan pour oil and ghee in equal quantities. Heat it and add the ginger paste and some chopped onions. Fry them well and then add the chana mixed with spices. Stir thoroughly. Now, add the strained water which was preserved earlier. Cook in full flame for about 10 minutes. Remove from heat. Garnish with chopped onion, chopped coriander leaves and lemon juice. Your "Spicy Chhole" is ready.
Contributed by : Sushreeta Chakraborty, Calcutta
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