Chole, made with black chickpeas (kala chana), is a hearty and nutritious North indian dish. This version is a homestyle chana masala that’s mildly spiced, protein-wealthy, and ideal with roti, rice, or puri. It’s a staple in many indian households and specifically popular in the course of gala's and fasting days.
Substances:
Black chana (kala chana) – 1 cup (soaked overnight)
Onion – 1 big (finely chopped)
Tomato – 1 large (pureed or finely chopped)
green chilli – 1 (slit)
Ginger – 1 tsp (grated)
Garlic – three cloves (overwhelmed)
Cumin seeds – 1 tsp
Bay leaf – 1
Turmeric powder – ¼ tsp
pink chilli powder – ½ tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Amchur (dry mango powder) – ½ tsp (or use lemon juice)
Salt – to taste
Oil – 2 tbsp
sparkling coriander leaves – for garnish
Water – as wished
Method:
1. Cook Chana: Drain soaked black chana and stress cook dinner with sufficient water and salt for four–five whistles till smooth. Set apart.
2. Make Masala: heat oil in a pan. Upload cumin seeds and bay leaf. Whilst fragrant, upload ginger, garlic, and green chilli. Sauté in short.
3. Add chopped onions and cook till golden brown. Then upload tomato puree and cook dinner till oil separates.
4. Upload turmeric, red chilli powder, coriander powder, and salt. Mix well.
5. Upload the cooked chana at the side of water as needed for gravy. Simmer for 10–12 minutes.
6. Upload garam masala and amchur powder. Mix and simmer for two greater minutes.
7. Garnish with coriander leaves.
Serving idea:
Serve warm with steamed rice, roti, or puri. This kala chana masala is filling, flavorful, and ideal for ordinary meals or festive occasions.
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