of faridabad, IN
1 cup - chhole, soaked overnight
1 red onion
2 tomatoes, chopped finely
2 tbsp - tomato puree
½ tsp shahjeera ( caraway seeds)
1 tsp cumin-coriander powder
1 tsp ginger-garlic paste
1 to 2 tbsp - tamarind paste ( or as per taste)
½ tsp chilli powder ( or as per taste)
1 tea bag
1 bay leaf
pinch of turmeric
salt to taste
few finely chopped tsp of onions and sprigs of cilantro for garnish
Cook the chhole (pressure cooker preferred) along with turmeric, bay leaf and tea bag
Heat a skillet, add little oil/butter/ghee and add caraway seeds, the spices and saute for 30-40 seconds.
Add the onions and then ginger-garlic paste and saute some more till the aroma starts hitting the nostrils.
Add the chopped tomatoes, tomato puree, tamarind paste and cook till the raw smell of the tomato leaves and it becomes soft and mushy.
Remove the tea bag and bay leaf from the chickpeas and then pour down the remaining content into this onion-tomato mixture.
Add more water if needed. Bring it to a boil and smash down few chholle to thicken the gravy.
Serve hot garnished with onions and cilantro (optional)
seems yummy..will definately try
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