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Main Ingredients | Chickpeas (kabuli chana), Salt |
Cuisine | Punjabi |
Course | Dals and Kadhis |
Prep Time | 7-8 hour |
Cook time | 41-50 minutes |
Serve | |
Taste | Select Taste |
Level of Cooking | |
Others | Veg |
Ingredients list for Masaledaar Chholay
- 1 1/2 cups Chickpeas (kabuli chana)
- to taste Salt
- 3-4 Dried Indian gooseberry (amla)
- 2 teaspoons Tea leaves
- 3 large Onions
- 2 one- inch piece Ginger
- 8-10 cloves Garlic
- 2 Green chillies
- 4 medium Tomatoes
- 1/4 bunch Fresh coriander leaves
- 2 tablespoons Cumin seeds
- 4 tablespoons Oil
- 3 tablespoons Coriander powder
- 1 teaspoon Red chilli powder
- 1 tablespoon Pomegranate seed powder ,coarsely powdered
Method
- 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. Remove the muslin cloth bag. Peel, wash and chop onions.
- Peel, wash ginger and garlic. Remove stems, wash green chillies and make a paste of ginger, garlic and green chillies. Wash and chop tomatoes. Clean, wash and chop coriander leaves.
- Dry roast cumin seeds, cool and grind to a powder. Heat oil in a pan, add chopped onions and sauté till brown. Add ginger-garlic-green chilli paste and sauté for two minutes.
- Add coriander powder, ground roasted cumin seeds, red chilli powder and anardana powder and sauté till oil separates. Add drained chana and mix well. Add tomatoes and a little cooking liquor and salt if required.
- Cook till the chanas are well mixed with the gravy. Serve hot garnished with coriander leaves.
- Chef's Tip
- If you feel like it you may add boiled and diced potatoes.
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