Here is the most awaited blog on the making of Indian Chhole (Kabuli Chane). This is an ultimate Lunch or Dinner meal, very delicious and best to have with white Rice. This is one of my favorite dish.
Here is the preparation:
First you need to soak Indian Chole ( White Gram) for approximately 12 hours or overnight.
Then I started with heating 2 spoons of Oil/Ghee for few minutes.
Once the oil/ghee is heated, I added Indian spices ( Khade Masale). I took cumin seeds (zeera), Tej Patta, black pepper and Clove.
Then I added 2 grated Tomatos and started stirring it.
Grated tomatoes are followed by adding Salt, Coriander powder (Dhaniya Powder) and Red chilly powder.
Add some 1-2 spoon of Ginger Garlic paste. If you are wondering where to get these stuff, you need to look for a Asian/Indian store to get it easily.
I then added 2 onions which was already ground and fried. I did this just to avoid time in frying the onions and making them brown. If you don't grind it, you need to add and fry the onions after adding Indian spices (Khade Masale) & before adding grated tomatoes till it becomes brown.
Keep stirring the whole stuff so that it does not stick to the pan. If you are using a Non-stick pan, you don't need to worry about sticking.
Keep stirring the whole stuff until it leaves all the oil and becomes like Paste as below.
Add Kasoori Methi and Chhole Masala to add flavours to the paste. You can get these spices from a Indian Grocery store. I prefer MDH and Everest as these are tried and tested brands.
This completes the process of making the Gravy for Indian Chhole. In the meantime, you need to whistle soaked chhole (Kabuli Chane) for 5-10 minutes.
4-6 whistles are good enough to make them soft.
Once this is done, you just need to add the prepared gravy and add it to the boiled chane. Heat it for 5-10 minutes so that the gravy is fully mixed.
That'it. You are ready to have Indian Chhole with Rice. I am going to have my delicious lunch now. Believe me once it is ready you can not resist them to have.
First you need to soak Indian Chole ( White Gram) for approximately 12 hours or overnight.
Then I started with heating 2 spoons of Oil/Ghee for few minutes.
Once the oil/ghee is heated, I added Indian spices ( Khade Masale). I took cumin seeds (zeera), Tej Patta, black pepper and Clove.
Then I added 2 grated Tomatos and started stirring it.
Grated tomatoes are followed by adding Salt, Coriander powder (Dhaniya Powder) and Red chilly powder.
Add some 1-2 spoon of Ginger Garlic paste. If you are wondering where to get these stuff, you need to look for a Asian/Indian store to get it easily.
I then added 2 onions which was already ground and fried. I did this just to avoid time in frying the onions and making them brown. If you don't grind it, you need to add and fry the onions after adding Indian spices (Khade Masale) & before adding grated tomatoes till it becomes brown.
Keep stirring the whole stuff so that it does not stick to the pan. If you are using a Non-stick pan, you don't need to worry about sticking.
Keep stirring the whole stuff until it leaves all the oil and becomes like Paste as below.
Add Kasoori Methi and Chhole Masala to add flavours to the paste. You can get these spices from a Indian Grocery store. I prefer MDH and Everest as these are tried and tested brands.
This completes the process of making the Gravy for Indian Chhole. In the meantime, you need to whistle soaked chhole (Kabuli Chane) for 5-10 minutes.
4-6 whistles are good enough to make them soft.
Once this is done, you just need to add the prepared gravy and add it to the boiled chane. Heat it for 5-10 minutes so that the gravy is fully mixed.
That'it. You are ready to have Indian Chhole with Rice. I am going to have my delicious lunch now. Believe me once it is ready you can not resist them to have.
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