Dilli ke chhole (chickpeas / chana)

Cooking time: About 30 mins

Serves: About 4-5
How to make the chhole?
  • It is to be boiled separately. I sometimes use canned chick peas (washed), or sometimes the regular Indian ones (they need to be soaked overnight)
  • Put the boiled chickpeas in a pressure cooker with some water and salt
  • Let it cook for some time – I usually keep the flame on full, then I turn it to medium after the first whistle and then let it sit for about 10-15 mins on this flame
  • Open the pressure cooker and chole are ready to be mixed with curry
How to make the curry?
  • Put 2-3 table spoons of oil in a pan. After it starts to heat add jeera (cumin seeds) and hing (asafoetida)
  • Let the spices crackle, only then add and saute onions (about 4 small onions) – I cut them long shaped
  • When onions are golden-brown, put cut green chillies and ginger/garlic paste (optional) – again saute for a minute
  • Now is the time to add other spices – salt, red chilli, garam masala (mixed India spice that has cinnamon / cloves etc), haldi (turmeric), coriander powder – you can also buy readymade chhole masala in which case you can put less of all other spices (optional)
  • Grind about 2 medium sized tomatoes in a mixer and add to this mixture – you may also want to cut it in very fine slices to add to mixture
  • Let this curry cook for a while on medium flame, then add about 1/2 cup water
  • Once everything is cooked well and looks smooth, mix boiled chhole / chickpeas to it
  • Mix everything well, cover the lid and let it sit for few minutes on slow flame
Your delicious Dilli ke chhole is ready! Garnish with coriander and serve!
This entry was published on June 11, 2012 at 6:36 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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