Jain Chole Masala
by Foodie #48100
Added to 18 cookbooks
This recipe has been viewed 55080 times
Chole masala (jain) is a jain 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 spicy gravy. Serve chole masala(jain style) with roti or rice.
- 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 saute till the oil leaves the sides.
- Add all the 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 and add the 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 preserved water 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 Foodie #48100 on 22 Sep 2011
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