The one below is typical south indian version with south indian masala’s & coconut. I did not expect that it turned seriously well , we had it with Roti and dosai. I am sure this will well go with Poori too. remember my Chic pea salad with yogurt. i reserved the cup of chick pea from this one. 😀 off to recipe
Chole /chick pea – 1cup (once u soak it comes close to more than 1 cup)
ghee – 1tbsp
oil – 1 tbsp
bay leaf – 2 medium size leaf
Black stone flower – few for the flavor
ginger garlic paste – 2 tsp
onion – 2 medium size
tomato – 2 medium size
red chilly powder – 1 tbsp
Coriander powder – 1tbsp
salt – as required
water – as required to make the consistency
Coriander leaves – To temper
To Grind :
coconut – 1/4 cup
fried gram – 2 tbsp
green chilly – 2 nos
fennel – 2 tsp
Soak the chick pea / chole over night with enough water,next day morning strain the water completely, and wash twice and boil the channa by adding the required amount of salt and leave for 3 to 4 whistles.
Heat the kadai and add the ghee + oil once melt, add the bay leaf and black stone flower, just saute for a minute. Then add the chopped onion and saute till the color changes, then add the ginger garlic paste and saute till the raw smell goes. then add the chopped tomato and saute till the tomato oozes its water.
Then add the spicy powder and salt and sprinkle some water to get the mixture cooked. Mean while, you grind the item given under ” To Grind” ,grind it nicely. Once the onion tomato mixture cooked, add the coconut mixture and adjust the salt and water.
Once it starts boiling, add the cooked chic pea /chole and mix well ,and make sure the consistency is right,and boil it for 10 minutes.Once it becomes thick, off the flame and temper it with coriander leaves.
- We are adding both green chilly and spices so adjust according to the family need.
- Gravy consistency is purely our choice,so when it comes to right consistency off the flame.
- Cook the chickpea properly .
- Do not add more fried gram, otherwise the gravy will be more thick .