Sunday, March 26, 2017

Chhole Masala

                     Chhole Masala is a protein packed curry from the northern region of India. The beans are cooked in a tangy curry with onions and garlic. There are many variations and methods to make this curry. Here is the recipe on how I like it. So do try and leave a comment on how you like it.

  • 2 cups dry Garbanzo Beans (Chhole or Chickpeas)
  • 1/2 cup finely chopped Onions
  • 2 finely chopped Tomatoes
  • 2 tsp Red chili-garlic paste
  • 2 tsp Turmeric powder
  • 4 tsp Red Chili powder
  • 2 tsp Coriander-Cumin powder
  • 2 tsp Chhole Masala (I used Everest Chhole masala)
  • 1 tsp Amchur powder (Dry Mango powder)
  • 2 tsp Cumin seeds
  • 3-4 Cloves
  • 1 Cinnamon stick
  • 2 dry Red Chilies
  • Cilantro to garnish
  • A pinch of Asafoetida
  • Salt to taste
  • Wash and soak the beans for 6-8 hours or overnight in cold water.
  • Cook the beans in the pressure cooker. It should take 3-4 whistles or around 10-12 minutes. If you don't have a pressure cooker, you can cook in open pan. It will take around 40-45 minutes or cook until the beans are soft to bite.
  • Now heat some oil in a pan. Add asafoetida and cumin seeds along with cloves and cinnamon.
  • Once the seeds start to crackle and the spices are fragrant, add the onions.
  • Saute the onions till they are translucent and then add the tomatoes.
  • Add all the spices (salt, chili powder, turmeric powder, coriander cumin powder, chhole masala and amchur powder) and mix it well.
  • Add a cup of water and mix. Now add the cooked beans and mix well.
  • Add another 2 cups of water, and cover with a lid and let it simmer for 10 minutes or till the gravy thickens. I like to crush some of the beans with back of the spoon to thicken the gravy.
  • Garnish with cilantro and serve hot with Puris, Roti, Naan or rice.