The first, Chhole Masala
250 gms kabuli channa soaked 12-24 hours
2 med sized onions
2 tsps chhole masala (Brand- Everest)
~2-3 tbsps of oil
A pinch of asafoetida
Half tsp turmeric powder
1 tsp red chilli powder
Coriander leaves for garnishing
What next ?
Grind the onions and tomatoes SEPARATELY. Don't make them too fine
Take 2-3 tbsps of oil, add to it pureed onions, sautee them till golden brown. Add to it pureed tomatoes, sautee again, till the tomatoes too are cooked. Then add red chilli powder, turmeric. Add the soaked kabuli chana and then steam the mix together in a pressure cooker. Takes close to 30 mins under pressure (with whistle on). Once cooked, add the chhole masala powder, salt and cook until they blend well.
Serve hot after garnishing with coriander leaves (onion rings optional). Great to eat with puris, baturas or rotis (any form of bread)