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Know what you eat:
This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Protein and Copper, and a very good source of Folate and Manganese.Preparation time: 10 mins
Soak time: 8 hours
Cooking time: 20 mins
Serves 2
Ingredients:
1 C kabuli - chole channa (soak overnight in plenty of water)
1/4 C Channa dal (used for extra gravy & health benefit)
Handfull of whole garam masala ( black pepper,bay leaves, cinnamon stick, few cloves, cardamon big or small)
For Gravy:
1 C Tomato Puree / crushed tomatoes
1 tsp ginger-chilli paste ( avoid ginger if making pure jain)
1/2 tsp. garam masala2 tsp. chole masala
1 tsp. coriander seed powder
1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1 tsp Amchur Powder (dry mango pwd) or lemon juice
1/2 C water in which channa was boiled
For Tempering:
3 tbsp. oil
1/2 tsp. cumin seeds
1 1/2 Tbsp yogurt
1 Tbsp half-n-half
2 tsp Kasoori Methi (dried methi leaves)
3-4 pinches asafoetida powder
salt to taste
1/2 tsp sugar / jaggery
For Garnishing:
1 Tbsp Chopped Cilantro / Coriander leaves
Method:
1. Pressurecook soaked chickpea+ channa dal till very soft, but not mushy (At least 5-6 whistles) along with whole garam masala. Drain, but save water, do not discard.
For Garnishing:
1 Tbsp Chopped Cilantro / Coriander leaves
Method:
1. Pressurecook soaked chickpea+ channa dal till very soft, but not mushy (At least 5-6 whistles) along with whole garam masala. Drain, but save water, do not discard.
2. Heat oil in a wok/heavy pan. Add cumin seeds, asafoetida, ginger chilli paste & tomato puree, stirfry for 2 minutes.
3. Add 1 tsp chole powder + all dry masalas, then add chole channa with little left over water which was kept aside.
4. Simmer till gravy is almost dry.
5. Now in a bowl beat yogurt & 1 tsp of chole masala, salt, sugar/ jaggery, mix it well and pour it into the chole. Simmer it untill the gravy becomes thick.
6. Then add 1 Tbsp of half -n-half. Remove from flame, now crush kasoori methi leaves with your palms and sprinkle it over the chole. Mix it well.
7. Garnish it with lemon juice & chopped cilantro leaves.
8. Serve hot with slices of bread, parathas, puri or bhaturas or rotis.
For Puri: ( Fried, Puffed Whole wheat flat bread)
Preparation time 15-20 mins
Cooking time : 15 mins
Serves 5-6 puris
Ingredients
1 C Whole wheat flour
1 tsp salt
2 tsp oil for the dough
1/2 C milk / yogurt & water (use accordingly just enough to form a firm dough, and knead till smooth. Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.... adding milk or yogurt makes the puri soft)
Canola Oil for frying.
Method:
1. Divide puri dough into small balls about golf-ball size, and roll out into 4-6" rounds on an oiled board.
1. Divide puri dough into small balls about golf-ball size, and roll out into 4-6" rounds on an oiled board.
2. Heat canola oil in a fryingwok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain on a paper napkin to soak excess oil.
3. Serve as soon as possible with chole or any prefered vegetable.
Variation to plain puris
For spicy puris:
Variation to plain puris
For spicy puris:
When making the dough, add to the dry ingredients like turmeric pwd, red chilli pwd, asafoetida pwd & salt according to taste.
These kind of puri is traditionally served with Aam Ras ( mango pulp), basundi, doodhpak (milk sweet-variety)
Event Participation:
My legume love affair twelfth helping hosted by Annarasa.
Delectable Combinations hosted by Kamalika originally started by Sunshinemom
