Kale Chane Ki Chhole - काले चने के छोले (Black Chick Peas Curry)

Hello friends,


I have been lazy last few weeks when Friday approaches and over the weekend. Here is something in my draft since mid of last week when I had prepared it. Basically, I like to prepare chhole (curry with a mix of spices) with different kind of peas or beans, so here is the one with black chick peas. I love preparing simple chhole as it is really very simple and can be prepared within half hour (including the cooking time of chane). I will post the recipe of bhature (fried bread) you see in the picture separately.


I am not sure how many of you have use M D H masalas, but I do, so if you know, in the back of the chhole masala packet, they ask you to add kasoori methi (dry fenugreek leaves) and jeera (cumin) powder to enhance the flavor and I love this addition. So, no need to say that this entry is also going to my Think Spice: Think Fenugreek event started by Sunita.


Kale Chane Ki Chhole - काले चने के छोले (Black Chick Peas Curry)

Ingredients
Kale Chane (Black Chick Peas) - 1 cup (washed and soaked in water for 4-8 hours)
Onion - 3/4 cup, finely chopped
Tomato - 3/4 cup, finely chopped
Lahsan (Garlic) - 4-5 big cloves (I loooooooooooove garlic, can't you tell)
Ginger - 1 tbsp, grated
M D H Chhole Masala - 2.5 tsp (or as per your liking)
Jeera (Cumin) Powder - 1 tsp
Chaat Masala - 1 tsp
Kasoori Methi (Dry Fenugreek Leaves) - 1 tbsp, crushed between your palms
Salt - as per taste
Oil - 1 tbsp
Preparation

• Wash and soak kale chane for 4-8 hours. I soaked it around 10 in the morning and prepared it at about 6 in the evening.
• Pressure cook kala chana till they are cooked, I would say about 15 min with enough salt for the chana.
• Take a pan and add oil to it.
• Once oil is hot, add garlic and ginger and let nice aroma come from it and not let it burn.
• Add onions and let them fry till they are brown and translucent.
• Add all dry masalas (including kasoori methi and enough salt for onion/tomato mixture) and fry for 1 more min.
• Add tomatoes and cook till they get slightly mushy.
• Now, add chana, little water (use the water that chana was cooked in), cover and cook till they get all mixed up and looks like done, about 5 minutes. 
• At this point, if you think the gravy is not forming and is little runny, feel free to mash up some chana as that will thicken up the gravy.

Serving
Serve it hot with any kind of roti/paratha/naan (basically any bread). 


I am also sending this to  MLLA # 25 hosted by Siri and started by Susan.

This also goes to my own event Think Spice: Think Fenugreek which is a brainchild of Sunitha. Please do send your entries too.

That's all for now. Take care till next post.