Chole Recipe-LANGAR SPECIAL.

• Prep Time –overnight.
• Cooking time ---1 hr.
• Calories per serve ---320cl per serve
• Serves  2

INGREDIENTS.

• 100gm soaked overnight chickpeas
• 1finely chopped onion
• 2 black cardamom
• 1/2 teaspoon dry mango powder
• 1/2 tablespoon garlic paste
• salt as required
• 1/4 bunch chopped coriander leaves
• 1 teaspoon powdered cumin
• 1/2 tablespoon powdered garam masala powder
• 1/2tablespoon coriander powder

• 2 tea bags
• 1 finely chopped tomato
• 1 teaspoon pomegranate seeds
• 1/2 tablespoon ginger paste
• 1 green chilli
• 1 tablespoon ghee
• 1/2 tablespoon powdered red chilli
• 1/2 teaspoon powdered turmeric
• 1 stem removed bay leaf
• 2 cup water

method

o First of all drain the soaked chickpeas (8-10 hours) and rinse well.

o Drain again and transfer to a deep   pressure pan.

o Add some water, black tea bags and cardamoms.

o Place over medium flame and put the lid and whistle.

o Cook for 3 whistles or 35 minutes.

o Switch off, when cool open and discard tea bag and cardamom.

o Combine the pomegranate seeds, mango powder, ginger garlic paste, green chillies, salt, coriander powder, red chilli powder, turmeric powder and garam masala powder in a blender. Grind all these ingredients together. Add about 1 to 1 1/2 cups of water and blend into a smooth paste.

o Then heat a  freshpan over medium flame.

o Add the chickpeas and the ground paste.

o Sautee; well and keep aside.

o Heat ghee in a small frying pan. Saute the onions and bay leaves until onions turn golden brown.

o Add tomatoes and saute well.

o Add this to the chickpeas along with the reserved water.

o Bring to a boil and cook till the gravy has very little water.

o Garnish with some chopped onions and coriander leaves.

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About Chef Ramaa shanker

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