Chole Masal

IMAGERY:

INGREDIENTS:

Chana - 1 cup

Finely chopped big Onion - 1

Red Chilli Powder - 1.5 tsp

Coriander powder - 3/4 tsp

Garam masala (or) Chana Masala powder - 1 tsp

Finely chopped Coriander leaves - to garnish

Water

Lemon extract - from 1/2 lemon

Salt - as required

To Saute and grind:

Oil - 2 tsp

Roughly chopped Big Tomatoes - 3

Roughly chopped Big Onion - 1

Ginger garlic Paste - 1 tsp

Fennel Seeds - 1 tsp

Pepper - 1/2 tsp

To Temper:

Oil - 1.5 tbsp
Cinnamon - 1/2 inch piece
Cloves - 2 

 

PREPARATION:

• Soak chana over  night at least for 8 hours. Pressure cook the chana for five whistles. Chana should be soft so that it takes up the masal flavor.
•  Heat oil in a wok and add the onion and tomatoes followed by ginger garlic paste.Saute till the raw smell leaves and the tomatoes become mushy.
• Allow it to cool and then add fenel seeds and pepper.Grind this into smooth paste and keep it aside.

•   Now, heat little oil in a pressure cooker and add cinnamon and cloves. Add finely chopped onion and saute well till it become transparent. Then add the ground paste to it. 

 

•  Add the spice powders , salt and mix well. Once the raw smell leaves add the chana along with the cooked water and pressure cook for 1 whistle in medium flame.

• Once done, open and adjust the consistency if in need by adding water and boiling it for fine minutes. Garnish with coriander leaves, lemon extract and switch off.

Chole masal ready to serve. Best served with Chapathi/Rotis.