Geethu's Kitchen - Edit Recipe: Chaawal Chhole
Editing Tips
Do NOT use double quotes " anywhere! Use
"
instead
Enclose betwwen
<del>
and
</del>
for
strikethrough
Enclose betwwen
<b>
and
</b>
for
bold
Enclose betwwen
<i>
and
</i>
for
italics
Use
<img src='img/ipot-pink.png' height='20' width='20'>
for IP icons
Author
--select--
Geethu
Mummy
Padma
Paru
Ambu
Unni
Title
links
Ingredients
3 cups Kabul chana soaked for 12 - 18 hours; boil for 45 minutes with 2 tsp salt, 1/2 tsp haldi, 1 stick cinnamon, 5 cloves, 5 green whole elaichi, 2 bay leaves, 2 large black elaichi,, 1/8th tsp baking powder, 1 tea bag 1 medium onion, ground 1 can tomatoes, pureed I tbsp ginger-garlic paste I full tsp ginger paste 1.5 tsp jeera 1 bay leaf 1 stick cinnamon 3 tsp dhania 1 flat to full redchilli powder 1/2 tsp haldi powder 2 tsp kasuri methi 1 tsp garam masala 3/4 tsp rock salt Cilantro, chopped
Steps
Boil chhole for 45 minutes. Remove the added ingredients after depressurizing naturally In a big non-stick pan, add 1.5 ladle oil Add jeera, cinnamon stick and bay leaf Add onion paste Halfway through frying, add ginger-garlic paste and ginger paste Fry paste till brown and oil leaves side Add tomato puree and dhania, haldi and red chilli powders Fry for 7 minutes with lid on Add kasuri methi, 1.5 cups water, chhole, close lid and cook for 10 minutes on Low Add garam masala, chopped cilantro and rock salt Fry for 10 minutes and switch off
Save Recipe