Chole Batura – mmmm…the word by itself makes me drool. That is my all time favorite combo and on the top of my order list whenever I eat out. I have grown up eating this yummy Channa Masala along with super hot pooris from mom’s kitchen. How can I forget those wonderful Sundays?? Perfect bliss to wake up late only to have these hot pooris along with yummy channa handed over to you 🙂 Mummy’s Magic can never be replaced!!! And now, it is my turn to spread this magic to my kid. Yup, this week’s special was Peas Pulao with Channa Masala.
I was literally bored of the usual lunch menu at home and wanted to try something different from the usual. That is when I suggested this to hubby and he was double ok for this. The best part was that my kid loved this absolutely and I was super happy. He ignored the main dish and wanted to munch only the chole.
If you are from India, I am sure you would not have missed this evergreen dish and would always want to try it out. So, here I present you this wonderful dish loaded with proteins. I usually use very little oil in all my dishes and so this one is no exception. Without further delay, let me go straight to the recipe.
Preparation Time: 8 hours soaking time + 10 minutes
Channa/Chickpeas – more than 1/2 cup
1. Soak chickpeas in plenty of water overnight.
2. Drain the water and pressure cook chickpeas with salt and clean water for about 5-6 whistles.
3. Soak almonds, cashews and red chillies in hot water separately.
4. Blend the almonds and cashews to a smooth paste. Also blend the red chillies to a paste.
5. Heat oil in a pan. Saute the chopped onions till the turn transparent.
6. Add the tomatoes and saute till they turn mushy.
7. Now add all the masala powders and mix well. Saute for 2-3 minutes.
8. Switch off the flame and allow the mixture to cool. Blend it into a smooth paste along with some chickpeas.
9. Heat some more oil in a pan. Temper cumin seeds.
10. Add the onion-tomato paste, almond-cashew paste, red chilli paste and the cooked channa and mix well.
11. Add required salt and enough water. Allow the mixture to come to a boil.
12. Switch off the flame and garnish with coriander leaves.