Saturday, September 29, 2012

kabuli Chana Chola Curry/Chick Pea Curry

Sunday breakfast All time Favorite Chola with puri . My good old days when my Mummy steaming the chola in the pressure cooker and the whistle of it would make us get up early from the bed to start the Sunday morning with this mouth watering dish.
My hubby's favorite breakfast which we love preparing occasionally on weekends. This mouth watering chola was accompanied by large number of puris. By the time you people will be reading this am sure nothing would be left back on my pan ;-)

For this chola curry we need:

  • White Chick pea- 200 gm soaked overnight in water
  • Potato peeled - 1 large size
  • Tomato -1 large finely chopped
  • Onion- 1/2 cup chopped
  • Ginger-Garlic Paste- 2 Tea spoon
  • Green Chilly- 3 Finely chopped ,depends how much hot you want your curry to be.
  • Cumin powder- 1/2 TSP
  • Coriander powder- 1.5 TSP
  • Pepper Powder- 1 Tea spoon
  • Turmeric Powder- 1 Tea spoon
  • Salt as per taste
  • Oil for cooking
  • Cumin seeds-1/2 Tea spoon
  • Mustard seeds-1/2 Tea spoon
  • Mint leaves- shredded
  • Sauce tomato, Cream (optional)
  • Boil the soaked cheak pea and potato by adding some salt and water to either the boiling pot or pressure cooker .Boil until cheak pea turns soft but not mushy.In a pressure cooker for boiling(4 whistles would be enough).
  • In a skillet heat 3 Tsp of oil and add mustard and cumin seeds. Allow them to crackle.
  • Once they start crackling add green chilly and after 10 seconds add onions.
  • Saute onion until they are soft.
  • Add the ginger garlic paste to it.
  • In a medium size bowl take all the masalas, salt and tomato mix them well by adding little water.
  • Once ginger garlic paste gets fried,I.e the raw smell is over add the masala paste.
  • Fry until oil separates from the masala.
  • At this point of time add the boiled cheak pea and potato . To this add 1 cup of water(use the same water which was used for boiling the cheak pea and potato) and let the curry simmer for next 10 mins.
  • Turn off the heat sprinkle mint leaves or coriander leaves.
Your Kabuli chana chola curry is ready to be served. serve it hot with Nan, Puri or chapatis.
Happy cooking.. enjoy :-)

By: Sushmita Pandit

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