Chole Masala

Posted on Updated on


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

dry powder

Ingredients of dry Masala 

For the dry masala :

Coriander seeds – 2 teaspoons

Cumin seeds – 1 teaspoon

Cinnamon – 1″ piece

Anardhana – 2

Kashmiri chili -3

Chilli powder-1 teaspoon (optional)

wet masala

For the wet masala :                   

Wet paste : garlic

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)

Boiled chana

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:

 

 

ready to serve chole masala

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.

Advertisements

12 thoughts on “Chole Masala

    kglrao said:
    November 7, 2007 at 4:29 pm

    Nice narration with beautiful photoes. Preseantationis is simple and good . Try to put more items .

    aayisrecipes said:
    November 8, 2007 at 2:13 am

    Wish you all a very happy Diwali.
    Nice recipe of Chole Masala. I too make this often, my recipe is slightly different though…

    – Shilpa

    prathibalrao responded:
    November 12, 2007 at 5:23 am

    Thanks Shilpa for your comments. We all wish you both a Happy Diwali though belated.

    prathibalrao responded:
    November 12, 2007 at 5:24 am

    Thank you Sir for your comments. Wish you a happy Diwali

    jyothi said:
    November 28, 2007 at 4:24 pm

    very good photographic presentation…..come out with some more recipies…..

    Akshara said:
    June 26, 2011 at 4:42 pm

    gud one yaa…..i always use the masala from the market…but this looks different

      prathibalrao responded:
      June 27, 2011 at 8:19 am

      Hi Akshra,

      Wonderful name. I really like it. Thanx a lot for ur comments. I also use the ready masala powder sometimes when not free.

    Akshara said:
    June 28, 2011 at 1:37 pm

    You are very much welcome…

      Akshara said:
      June 28, 2011 at 1:38 pm

      You are the first person to have replied back after a comment…..Thank you very much for liking my name

    The Weekend Baker said:
    July 18, 2011 at 10:16 pm

    This looks delicious, Prathiba. I will try it today.

    I tried your rajma recipe last week and it turned out super. It was much appreciated by my husband and also some friends who had dropped in for dinner. Thanks very much.

      prathibalrao responded:
      July 19, 2011 at 7:28 am

      Hi The weekend Baker,
      Thanx a lot for ur feed back.

    The Weekend Baker said:
    July 21, 2011 at 2:47 pm

    Prathiba, thanks coming your way again for another smashing hit. 🙂
    Chole turned out excellent. Normally, I’m my harshest critic and I’ve never been happy with my chole preparations, until now.
    This has now become my favourite site for looking up comfort food recipes. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s