Wednesday, 22 January 2014

When it comes to making chana or chole i just look for opportunities when someone is visiting home or i have to just cook for myself. Today my husband is off for his team outing and i have to make lunch for myself so i decided to make it. This chana is highly loaded with protein and iron and can be made sprout out of it. But i like the boiled version of it. It is mainly complimented with puris and halwa. In north India one can find it being served after any jagran or as prasad with suji ka halwa. But in our daily life it can be enjoyed with puris or parathas. it can be made with gravy or in dry form both taste equally good. In today's recipe method can be implemented for either of the version.

So quickly see the ingredients used:-

Black chana
  1. Black chana 200gm
  2. Chopped onion 1
  3. Chopped tomato 1
  4. Ginger garlic paste 1 tbsp
  5. Jeera 1/2 tbsp
  6. Dhaniya powder 1 tbsp
  7. Turmeric powder 1 tsp
  8. Green chilli 1
  9. Asafotida
  10. Garam masala
  11. Coriander leaf for garnish

One needs to soak the chana for 6-7 hours or overnight if one need to make it for other day. Then bring it boil in a pressure cooker around half an hour is need for that. While boiling it add some salt as it help in making them tender fast and salt also gets well incorporated.

Then for tadka take oil in a pan or kadhai add jeera let it splitter, then add onions ginger garlic paste, asafotida and dhaniya powder and saute it till they turn golden brown.

After that add tomato, green chilli, turmeric powder and garam masala. Stirring it continuously to avoid burning.

When the masala is ready add the boiled chana. One can see that there is water along with chana, so if you choose to make it dry remove the water and just add chana and if you want gravy then add the water. So it can be adjusted according to ones choice. I added water along with chana and made to evaporate it while cooking to adjust to my consistency.

One needs to give it a nice boil so that all the masala gets well incorporated with the chana. Also stir it nicely for even mixing. Garnish it with fresh coriander leaf ginger wedges and onion slices and Serve it hot with puris or parathas. So it works as a great side dish with puris and paratha. Enjoy the taste!

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