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Preparation Time : 10
Cook Time : 20
Total Time : 30
1 cup Soaked Chana
1/4 tsp Cumin seeds
2 green chilly chopped and slit
1 small bay leaf
1 onion chopped
1.5 tsp ginger garlic coarsely grounded
1 tomato chopped
1 tsp turmeric powder
1 tsp chilly powder
1 tsp garam masala powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp amchur powder / dried mango powder
1/2 tsp tea leaf
3 tbsp oil
1 tbsp Salt or as per taste
1-2 cups water, use as required
First boil the tea leaf in 1 cup of water for few mins. Strain and keep aside
Take the soaked Chickpeas in a pressure cooker, add little salt, add the strained tea, and pressure cook for 3-4 whistles. Let the pressure release, take out the chickpeas and retain the water if any
Heat oil in a pan. Add the onion, chopped green chilly, ginger garlic paste and fry for 2 mins
Add the tomatoes and fry till it turns mushy.
Now add the powdered masalas and fry for 2 mins.
Add the cooked chole and mix well with the masalas and fry for few mins.
Add the retained water and add little water if required and cook for around 5 mins. Adjust the gravy consistency as required.
In a sauce pan heat 1 tsp oil. Add the cumin seeds and slit green chilly and let it sizzle.
Pour the tadka over the chana masala and cook for a min or two and take off the heat.
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Akum Raj Jamir