INGREDIENTS (SERVES 3-4)
|CHANNA |CHOLE | CHICKPEAS||1 CUP|
|CORIANDER LEAVES||A SMALL BUNCH|
|GINGER||A SMALL PIECE|
|TOMATO||1 OR TOMATO PUREE 2 TBSLP|
|CORIANDER POWDER||1/2 TS|
|RED CHILLI POWDER||3/4 TSP|
|CUMIN POWDER||1/4 TSP|
|GARAM MASALA||2 PINCHES|
- Soak the channa for 8 to 10 hours or overnight.
- Pressure cook them till 3 whistles along with salt, till it becomes soft.
- Grind the coriander and ginger into a fine paste adding little water.
- Add oil in a pan and add this ground paste and add the tomato puree. If using tomato grind the tomato and add to this coriander paste. Add in the coriander powder, cumin powder and red chilli powder.
- Saute them in a low flame for 3-4 minutes. Now add in the cooked chole, keeping aside 10 to 12 boiled chickpeas to this along with the water which we used for cooking.
- Grind this chickpeas which we kept aside into a fine paste.
- Add this to the boiling channa masala. This is to make the gravy thick. Mix well and add crushed kasoori methi.
- If needed add little water. Check for salt.
- Chole masala without onion and garlic is ready.
- Serve hot with roti or even with jeera rice too.
- If you want you can put a star anise while boiling the chick peas and discard this after it is cooked. This is to enhance the flavour.
- Few drops of lemon juice can be added and mixed well before serving the no onion no garlic channa masala