Monday, May 5
This weekend some of my guests came for dinner , so i did prepared it for the dinner.The way it looked good, it tasted equally good too. Basically this recipe too, i learned from my mom, with a little bit variations here and there. I learned it when,i think i was in 10th standard, and my mom left me with my father and kitchen alone,and went out of station for some work.I just asked her the recipe and noted down in the diary for the reference(with a lot of other ones too). And then,i did made this first time in her absence :) Here it goes.....
2 cups chick peas or kabuli chana
1 tsp eating soda,
1 tsp. tea leaves (tied into a small muslin cloth to form a pouch)
2 tomato pureed
1 medium size red onion
2 florlets of garlic
1 inch ginger
2 green chillies
1 tsp cumin seeds
2 bay leaves
1 stick of cinnamon,
1 whole big cardamom,
2 tsp chana masala(optional),
1/2 tsp. garam masala
1 tsp. coriander seed powder
1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. cumin seeds
salt to taste
2 tbsp oil
Coriander leaves(for garnish)
In a big vessel put water, soda,little salt and Chick peas.Soak this over night.
In it ,drop the small pouch containing tea leaves,half of ginger grated and pressure cook,till the chick peas becomes soft(i usually ,after a whistle,let it simmer for about 15 minutes),
When cooked discard the tea leaves pouch.
Grind chopped onion,chopped ginger, garlic, green chillies, in mixer.
Add oil in a heavy pan.
Add cumin seeds, cinnamon ,cardamom,bay leaves and cloves,and allow it to splutter.
Then add the onion paste and cook.
Add all dry powders and salt(Add a little as already added while boiling) .
Mix it very well, and stir till oil seprates.
Add pureed tomatoes in prepared paste and cook until oil separates.
Now add this paste into cooked chole.
Close the pressure cooker again for 1 whistle.
Sprinkle garam masala on top of it.
Garnish with chopped coriander leaves.
Serve it hot with puri,roti or with bhatura.
Sending this to MLLA Seventh Helping at Cooking4allseasons.