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Chole masala is a north indian style chickpea preparation with choicest spices and ingredients. The kabuli chana or chole are boiled along with tea leaves tied in a muslin cloth and then cooked in a delicious onion-tomato and ginger-garlic paste based spicy gravy. Serve chole masala with onion rings as garnishing with roti or rice.
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Makes 3 servings
- Pressure cook the kabuli chana along with bayleaf and tea bag for 5 whistles or till the chana are cooked but not mashed.
- Drain preserving the water and keep aside.
- Heat oil in a kadhai, add the capsicum and tomatoes and saute for 2 minutes.
- Add the prepared paste, mix well and cook till oil separates.
- Add all dry masalas, 1 cup preserved chana water, mix well and bring to boil.
- Add the channa, mix well and simmer till gravy is almost dry.
- Remove from the flame and pour into serving dish.
- Before serving, for the tempering, heat ghee in a small pan.
- Add cumin seeds and asafoetida.
- When the seeds crackle, add the chillies and curry leaves and saute for 10 seconds.
- Add the lemon juice, 1/4 cup water which was drained from channa and mix well.
- Pour this tempering immediately over channa and mix gently.
- Serve hot with slices of bread, parathas, or bhaturas
This recipe was contributed by puja_c on 24 Aug 2011
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