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Indian Vegetarian Recipes - Dals / Legumes |
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Chole |
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(Dried chickpeas cooked in Indian herbs) |
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| INGERIDENTS |
| Dried chickpeas |
250 gms |
| Tomatoes(skinned & pureed) |
250 gms |
| Large onions(chopped) |
2 |
| Large onions(pureed) |
1 |
| Fresh ginger(pureed) |
1 inch |
| Garlic cloves(purred) |
5 |
| Black cardamoms |
2 |
| Cloves |
8 |
| Bay leaves |
2 |
| Peppercorns |
15 |
| Cumins seeds |
1 tspn |
| Asafoetida |
a pinch |
| Oil |
1/4 cup |
| Turmeric powder |
1 tspn |
| Garam masala powder |
1/2 tspn |
| Coriander powder |
1 tspn |
| Black pepper powder |
1/2 tspn |
| Dried mango powder(amchur) |
3/4 tspn |
| Salt |
to taste |
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METHOD |
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| STEP 1: Soak the chickpeas overnight in 5 cups water (if cooking in a pressure cooker, use 4 cups. |
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| STEP 2: Place the soaked chickpeas(and the soaking water) in a pressure cooker with half the quantity of chopped onion, black cardamoms,cloves,bay leaves,peppercorns,cumin seeds, 1 teaspoon salt and asafoetida. Cook under pressure for 20 minutes. Drain, reserving the liquid. |
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| STEP 3: Heat oil in a vessel. Add the remaining chopped onion and saute for 15-20 minutes or until brown. Add the pureed onion, ginger and garlic mixture and saute for 10 minutes. |
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| STEP 4: Add the turmeric, garam masala, coriander, pepper and mango powders and stir thoroughly. After a minute add the pureed tomato and saute for a few minutes. |
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| STEP 5: Add the cooked chickpeas and stir gently. Add salt to taste and the liquid in which the chickpeas were cooked. Cook until tender. Serve hot. |
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