CHOLE MASALA

INGREDIENTS:

2cup Kabuli Chole

Water

Salt

2 Tea bags

6 Cloves

6 Black Pepper

1 Cinnamon stick

1 Black cardamom

1/2tsp garam masala

1/2tsp red Chile powder

1tsp kitchen king masala

1cup onion

1cup tomato

PREPARATION:

• Cut the 3 onion & 3 tomatoes, lengthwise, in thin strips.

• Wash 2cup kabuli chana thoroughly and soak for 8 to 10 hours in water or soak them overnight. Drain out the excess water and wash them again with water.

METHOD:

  

• Pressure cook the 2cup soaked chana with water. The level of water should be more than chanas.

• Add 2 teabags , 6 black pepper, 6 cloves , 1 cinnamon stick , 1 black cardamom, 1/2 tsp salt, 1/4 tsp baking soda. (Baking soda helps in cooking the chanas quickly and also enhances the flavor. Tea bag along with the chanas while simmering them gives good color and taste to the chanas.)

• Close with lid and pressure cook the chanas for 5-6 whistles. Let the steam escape on its own from the pressure cooker.

• In a pan add 2tbsp of ghee. Once ghee completely melts add 1cup onion. Saute the onion till it become translucent.

• Add 1cup tomatoes. Cook till it becomes soft.

• Add 1/2tsp chole masala,1/2tsp kitchen king masala,1/4tsp red chilly powder,1/4tsp garam masala mix all together & sauté for 2 minutes.

• Check the chanas now, if it is cooked thoroughly. Then remove the tea bag from the pressure cooker. Masala is now ready.

• Now mix boiled chanas to the masala . Mix everything really well.

• Add salt as required & again mix well.

• Let it cook for 2min. Serve hot.