Chole Masala

After a lot of delicacies from the South of the country, we get you one of the most popular dishes from North India in Food Junction this time.

Here’s a recipe of Chole Masala sent in by the family members of Rita Chawla, our reader from Delhi.

CHOLE MASALA

Chole Masala

Ingredients

Kabuli chana/ Chole(chickpeas) – 2 cups

Onions – 3 medium size

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Amchur (Dry mango powder) – 2 ½ tsp

Chana masala – 3-4 tsp

Coriander powder – 1 ½ tsp

Turmeric powder – ½ tsp

Chilli powder – ½ tsp

Garam masala – ¼ tsp

Salt – to taste

Oil – 3 tbsp

For garnishing

Coriander leaves/ Juliennes of ginger and rings of onion

Method

Soak Chana overnight. Cook them in a pressure cooker with salt for 15-20 minutes. Grate the onions and fry in oil in a pan, with ginger and garlic paste until golden brown. Add all the dry masalas and stir for one or two minutes.

Drain the Chana/Chole. Reserve the water it was boiled in. Add the Chole to the onion-masala mixture without the water and mix well while mashing a little. Add some of the reserved water.

Let the Chana/Chole simmer for 10-12 minutes until the gravy thickens. Garnish with coriander leaves or onion rings and ginger juliennes. Serve with poori, parantha, chapati or rice.

Variation – Instead of dry mango powder, you can use three or four chopped tomatoes as well.