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Chhole aka. chickpeas curry is one of the most popular dish in indian cuisine whether its a weekend buffets in indian restaurants or potluck parties. But the thing is its little too spicy for kids so its not at all kids favorite. I always wanted this protein packed beans to be part of my kids diet,So I prepared my version of chhole with very little spices. It turned out so good.It s worth trying.Here is the recipe
Preparation time:45 min
Serving size:3-4 people.
Ingredients:
1 cup dry chickpeas
2 Onions
2 tomatoes
1 tbsp ginger garlic paste
1/4 tsp cumin seeds
1/8 tsp asafoetida
1 bay leaf
2-4 black pepper corns
2 cloves
1 small piece of cinnamon
2 tsp coriander cumin powder
1/2 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp kasoori methi
1/4 tsp dry mango powder
4 tbsp oil
11/2 cup water
Salt to taste
Procedure:
1. Soak the chickpeas overnight in a warm water and next day pressure cook them.
2.In a nonstick pan add 1 tbsp oil and turn the heat on. Add roughly chopped onions. Keep stirring till they become golden brown. Once onions are fully cooked add ginger garlic paste and stir it for 1-2 min.
3.Now add chopped tomatoes to pan and let it cook for 5 min.Once the tomatoes are done,let the mixture cool for 5 min and then make a fine paste of it.
4. Now add remaining oil in the same pan and turn the heat on. Once the oil is hot enough add cumin seeds and asafoetida. After that add onion-tomato paste to the oil.Give it a stir every 1 or 2 min till oil starts to separate on edges of a pan.Its time to add all the spices and salt and give it a quick stir.
5.Finally add cooked chickpeas and water to desired consistency and let the gravy boil.
6.Garnish with chopped cilantro and raw onion rings and serve hot with roti or paratha
Tips:
1. When you are transferring the curry to serving bowl,make sure you take whole spices(bay leaf,cinnamon,clove and black pepper) out.
2. Also make sure chickpeas are fully cooked. You can use canned chickpeas also,they are easily available in grocery stores.
3. You can adjust proportion of spices as per your taste.
Preparation time:45 min
Serving size:3-4 people.
Ingredients:
1 cup dry chickpeas
2 Onions
2 tomatoes
1 tbsp ginger garlic paste
1/4 tsp cumin seeds
1/8 tsp asafoetida
1 bay leaf
2-4 black pepper corns
2 cloves
1 small piece of cinnamon
2 tsp coriander cumin powder
1/2 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp kasoori methi
1/4 tsp dry mango powder
4 tbsp oil
11/2 cup water
Salt to taste
Procedure:
1. Soak the chickpeas overnight in a warm water and next day pressure cook them.
2.In a nonstick pan add 1 tbsp oil and turn the heat on. Add roughly chopped onions. Keep stirring till they become golden brown. Once onions are fully cooked add ginger garlic paste and stir it for 1-2 min.
3.Now add chopped tomatoes to pan and let it cook for 5 min.Once the tomatoes are done,let the mixture cool for 5 min and then make a fine paste of it.
4. Now add remaining oil in the same pan and turn the heat on. Once the oil is hot enough add cumin seeds and asafoetida. After that add onion-tomato paste to the oil.Give it a stir every 1 or 2 min till oil starts to separate on edges of a pan.Its time to add all the spices and salt and give it a quick stir.
5.Finally add cooked chickpeas and water to desired consistency and let the gravy boil.
6.Garnish with chopped cilantro and raw onion rings and serve hot with roti or paratha
Tips:
1. When you are transferring the curry to serving bowl,make sure you take whole spices(bay leaf,cinnamon,clove and black pepper) out.
2. Also make sure chickpeas are fully cooked. You can use canned chickpeas also,they are easily available in grocery stores.
3. You can adjust proportion of spices as per your taste.
