G : PINDI CHANA / KABULI CHHOLA

QUANTITY :

Serves 3

INGREDIENTS :

Chickpeas (kabuli chhola/chana), 500 gm

2 onions,finely chopped

3 medium sized tomatoes, finely chopped / pureed

Ginger paste, 1 tbsp

Garlic, 1 tbsp

2 green chilies, sliced lengthwise

Ground coriander, 1 tsp

Ground cumin , 1 tsp

Turmeric powder, a pinch

Red chili powder, 1 tsp

Salt, adjust to taste

Garam masala, a pinch

Coriander leaves, finely chopped

Oil, 3 tbsp

METHOD :

Soak chickpeas/chhola/chana in water overnight or for about 6 hrs.

Cook the chickpeas with salt and enough water in a pressure cooker for about 20 minutes or till fully done (6 whistles).

Drain, reserving 1 cup of cooking liquid.

Heat oil.

Sauté onions till golden.

Add garlic, ginger and green chilli.

Sauté for 5 minutes.

Add tomatoes, coriander, cumin, turmeric and chili powder.

Sauté over low heat until the oil begins to separate out.

Add cooked chickpeas, the reserved cooking liquid, salt and half of the coriander leaves.

Simmer, covered, until the liquid has been absorbed.

Add a pinch of garam masala.

Remove from heat.

Garnish with remaining coriander leaves, shredded ginger and lemon quarters.

Serve with hot chappatis/rotis.

Chete pute kheye phyalo !