The Indian Food Court

About Chole Masala

Down south in Manipal it rains heavy during the month of June & July and the weather is gloomy. It tends to be not but hit but not too cold either. It is these times that one likes to have something spicy. During those days I prepare dishes like Chole Masala and Puri for tiffin in the evening. Long ago when my kids returned from school they always enjoyed it. My husband too loves it. Now both my kids being away from home and only the two of us at home I always remember those sweet days when all the four of  us were together and enjoyed relishing these dishes. 

Ready to serve Chloe masala is available in the market but as it is made with an intention of speed and profit rather than taste and hence may not have a great shelf life. Even though they may have few preservatives, they are not healthy either. Chana is available in 4 or 5 varieties in the market. What we need is the big white chana which is also called Kabuli Channa.Also as I have tagged, this dish requires advance planning (overnight).

What you need to have :

Big Channa (Kabuli) 150 grams

 

Onions – 2

Tomatoes – 2

Turmeric powder – 1/2 teaspoon

Chilli powder – 1 teaspoon

Chat masala – 1 teaspoon

Some Kasoorimethi

Chole masala -1 teaspoon

Ingredients of dry Masala 

For the dry masala :

Coriander seeds – 2 teaspoons

Cumin seeds – 1 teaspoon

Cinnamon – 1″ piece

Cloves – 2

Anardhana – 2

Kashmiri chili -3

Chilli powder-1 teaspoon (optional)

For the wet masala :                   

Wet paste : garlic

Cloves – 4-5

Ginger – one 1″ piece

Green chili – 3 

Onions (large) – 2

What you do with what you have:

1. Soak Channa over night.(for about 10-12 hours)

Soaked and Boiled Kabuli Chana

2. Steam it in cooker with a little oil for about 20 minutes till it is soft.

3. Grind the ingredients for the Dry masala in the blender/mixer to a fine consistency.

4. Grind wet masala also to a fine consistency separately.

5. On the gas, place a wide bottomed bowl with 4 teaspoons of oil. Add 2 finely chopped onions and stir till it becomes light brown.(always add salt while frying onions so that it doesn’t get burnt also it consumes less oil.)

6. Add 2 finely cut tomatoes, Dry masala powder (ground in step 3), Turmeric powder and Chili powder.

7. Stir well and add wet masala from Step 5. Finally, add cooked chana to it and stir well.

8. Bring it to boil while also adding required quantity of salt, chilly powder if necessary.

9. Switch off the gas, decorate it with Kasoori methi and close the lid for a while so that the aroma is retained.

What it looks like:

 

 

How long it takes : 45 minutes

Number of servings : 4

Note: Chana should be boiled to a smooth consistency. At times it will not be smooth when steamed at the first attempt. Some times they mix two quality of chana of the same family, so do check before adding it to the masala at the final stage. If necessary, boil in the cooker again. Regarding adding chilli powder you may add it depending upon your required level of spicyness since chole masala also contains chilli powder.