If you love eating, you can surely be a good cook, but to be an excellent one, you should have good critics at home. For that I owe to my husband and my children.

I dedicate this blog to the young ladies - "the starters".

Wednesday, January 18, 2017

Chole Masale ( chickpea masala)


Kabuli Chana  -  1 –cup
Masoor Dal      -   ¼ cup
(red lentils)
Urad Dal           -   ¼ cup
(skinned black gram)

Green Masala

Green Chilli      -    2
Ginger               -    3 inch
Garlic                  -   4
Coriander Leaves -  1 cup

Garam Masala

Coriander Powder     -   1 tbsp
Chilli Powder             -   ½ tsp
Garam Masala Powder -  ½ tsp
Crushed pepper of        -  10 corns
Crushed green  cardamom -  3
Onion                                 -   1
Oil                                      -   2 tbsp
Salt                                     -   1 tsp
Sugar                                  -  ½ tsp

Overnight soak  cabuli chana, urad and masoor dal.
Preasure cook ,  chana and dal. When the pressure is released
Open the cooker and drain the water in separate container.

Make a smooth paste of green chilli, ginger garlic, coriander leaves.
Mix with the cooked chana,  the green masala  paste and the garam masala powder.
Keeping aside the crushed pepper and cardamom powder to
sprinkle last.
In a frying pan , pour oil and fry thinly sliced 1 onion to golden brown. Now add the masala applied chana in the frying pan.
Mix with the brown onion and sauté till dry. Pour the reserved chana
cooked water , salt and sugar.
Sprinkle crushed cardamom and pepper.
Simmer till you  get  the desired   consistency.

Garnish with deep fried small potato cubes and a salad of
Chopped  onion, tomato, coriander leaves and lemon wedges.
Serve hot with battura, chappati,dosa or bread.

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