How to make Masaledaar Chholay -
A spicy combination of kabuli chana, amla and anardana.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chickepeas, Tomatoes (टमाटर)
Cuisine : Punjabi
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Mashed Potato Curry Drumstick Curry Bhein Aur Palak Waterchestnut and Mushroom Stir Fry
Masaledaar Chholay Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 8-10 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Masaledaar Chholay Recipe
Chickepeas 1 1/2 cups
Tomatoes 3-4
Salt to taste
Tea leaves 2 teaspoons
Onions 3 large
Ginger 2 one- inch piece
Garlic 8-10 cloves
Green chillies 2
Tomatoes 4 medium
Fresh coriander leaves 1/4 bunch
Cumin seeds 2 tablespoons
Oil 4 tablespoons
Coriander powder 3 tablespoons
Red chilli powder 1
Pomegranate seed powder coarsely powdered 1 tablespoon
Method
Step 1
Soak chana overnight in four cups of water. Drain and boil in three cups of water with salt, tea leaves and dried amla tied in a piece of muslin cloth till tender.
Step 2
Remove the muslin cloth bag. Peel, wash and chop onions. Peel, wash ginger and garlic.
Step 3
Remove stems, wash green chillies and make a paste of ginger, garlic and green chillies.
Step 4
Wash and chop tomatoes. Clean, wash and chop coriander leaves. Dry roast cumin seeds, cool and grind to a powder.
Step 5
Heat oil in a pan, add chopped onions and sauté till brown. Add ginger-garlic-green chilli paste and sauté for two minutes.
Step 6
Add coriander powder, ground roasted cumin seeds, red chilli powder and anardana powder and sauté till oil separates.
Step 7
Add drained chana and mix well. Add tomatoes and a little cooking liquor and salt if required.
Step 8
Cook till the chanas are well mixed with the gravy. Serve hot garnished with coriander leaves.
Nutrition Info
Calories : 1995 Kcal
Carbohydrates : 241.6 gm
Protein : 74.5 gm
Fat : 81.4 gm
Other : 0
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
