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⬅️ Previous capture (2022-06-11)
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- Exported from MasterCook *
CHHOLE ALU
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Indian
Vegetarian
Amount Measure Ingredient -- Preparation Method
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250 g Kabuli channa
20 g Powdered jaggery
1 ea Lemon-sized ball of tamarind
6 ea Green chillies, slitted
1 tb Garam masala
1 tb Roasted & ground cumin seeds
1 t Ground shajeera
1 tb Chilli powder
1/2 ts Ground cardamoms
2 md Potatoes
-- boiled, peeled & cubed
2 lg Onions, cut into thin rings
1 bn Coriander leaves
A few mint leaves
-- finely sliced
2 ea Minced green chillies
1 ea Lime, cut into wedges
Soak channas in water overnight. Next morning, boil
them with a pinch of soda and salt until tender and
dry. Heat 4 tablespoons of ghee and put in ginger and
onions and fry till the mixture turns limp and almond
coloured. Add tomatoes and spices and cook till the
ghee starts separating. Mash with a wooden spoon to a
smooth paste then put in 1 cup water and jaggery and
channas. Mix well and bring to a boil, reduce heat
and put in chillies and potatoes and cook till the
chillies are done. In the meantime soak tamarind in 4
tablespoons water till soft, squeeze out the pulp and
put into the channas. Mix well and then cook until
the gravy turns quite thick. Remove from fire and
serve hot garnished with onion rings, minced chillies,
coriander, mint and lime wedges.
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