Tuesday, November 11, 2014

Dry Chole Masala

I tasted this Dry Chole Masala few weeks back in a friends place, and it was amazingly delicious. She had served it with chaat green chutney, sweet tamrind dates chutney, onion and lemon wedges. This makes an amazing appetizer and goes well with samosa, cutlets or aloo tikkis.
I had kept in mind to get the recipe from her, but totally forgot. Except she told me few tips on how she prepared it and shared the secret ingredient with me - Ghee! Thanks to her I used all the tips and prepared this the following week and it tasted pretty good.I have used freshly ground channa masala powder which I had got from another friend. This masala powder can be used for making the chole recipe also.
This is a no onion no garlic recipe. You can serve it with cut onions.
Do try this out!

Ingredients Required:
For Soaking the Chole:
Tea leaves/ Tea Bag - 1 spoon / 1 bag
Amchoor Powder - 1 tsp
Channa - 1 cup

For Channa Masala Powder:
Cardamon - 5
Cinnamon - 1
Pepper - 8
Cloves - 3
Bay Leaf - 1
Cumin - 1.5 tsp
Saunf - 1.5 tsp
Coriander Seeds - 1.5 tsp
Red Chilli - 2

Tomato - 4
Ghee - 3 tblsp
Salt as required
Turmeric Powder - 1 tsp
Garam Masala - 1 tsp

How to make:
Prepare tea decoction, by adding the tea powder/tea bag in boiling water. Wait till the water boils and is in brown color. Strain the water to remove the tea leaves.
Soak the chole for 12 hours  in the tea decoction and add amchoor powder.
Pressure cook the chole in the same water along with some salt for 4 - 5 whistles, till the chole is well cooked.
In a pan, dry roast all the ingredients for the channa masala powder till aroma rises. Cool and grind to a fine powder.
In the same pan, heat some oil. Add chopped tomatoes, turmeric powder, and salt. Cook them well till the oil separates.
Add the cooked chole, and freshly ground channa masala. Mix well.
Let it cook for 10 minutes in medium heat, with lid closed.
Do a taste test, to see if the salt and masala is correct to your taste. Else add more channa masala.
Finally add hot ghee on top and give a final toss.
Garnish by sprinkling a little garam masala and chopped cilantro.

Serve this with chaat green chutney and tamrind chutney along with chopped onions and lemon wedges.

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