Thursday, June 11, 2015

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.




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