KABULI CHHOLE (FRONTIER SPECIAL)

INTRODUCTION

INGREDIENTS

Among the Lentils, Channa (kadalai ) is the king. Just imagine a kitchen without kadalai. Almost all the sweets like Bundhi laddu, Mohan Thal, Poli Magaj and so many other food items would disappear. Not to speak of savouries like Om podi, chivda, Ganthias, Bhajjis etc. 

Among the curries from North, Chole is a class by itself. I can't imagine Punjabi or Northern frontier food without Chole. Or for that matter a visit to Marina Beach without Tenga Manga Sundal. 

I am posting the most favourite of my curry Kabuli Chhole which earned a name for me in my son's college. I am posting this recipe now for you to earn the same status. 

(for a family of four two helpings)

Kabuli Channa (white) 1. 5 cups
Channa Dhall (kadalai parappu) 3 tbsp
Onions (paste made of) 1 large
Onion (diced ) 1 medium
Ginger 1. 5" piece
Garlic 6 to 8 cloves
Green chillies 3 to 4 nos
Tomatoes 2 to 3 medium
Kothumalli 1 cup
Red Chilli powder 1. 5 spoon         (check for hotnness as per your need )
Dhania powder 1 spoon
Jeera Powder 1/2 spoon
Garam Masala 1. 5 spoons
Tea Bags 2 nos
Tamarind paste 1 spoon
Sugar 1/2 spoon (optional)
Salt to taste

FOR TAMPERING
Ghee/Hydrogenated fat 3 ladles
Cinnamon 5 nos 1 " sticks
Mustard 1/2 spoon
Jeera 1/2 spoon
Cloves 3 to 4 nos
Bay leaves 2 nos

METHOD OF PREPARATION

METHOD OF PREPARATION
Soak Kabuli Channa overnight in lukewarm water with quarter spoon of cooking soda. In the morning, soak Kadalai parappu in a cup for 2 hours. Wash Kabuli channa with fresh water again and pressure cook it for four whistles after adding half a spoon of salt and keeping the Tea Bags, till they are properly cooked soft but not mushy. Remove the Tea Bags and set aside. Pressure cook the dhall separately for two whistles and over cook it. Set it aside. 
Make a paste of Ginger and Garlic, Make a paste of one large onion and set aside both the pastes separately. Soak little Tamarind and extract juice . 
Now dice another onion fine and also dice Tomatoes in very small pieces. slice chillies thin . Pluck Kothumalli leaves and set aside all the things. 
Take Ghee/veg oil in a pan and add the tampering spices set the flame on sim . When the cloves puff up and mustard starts to crackle, add Onion Paste first and stir constantly. When ghee starts leaving, add Ginger Garlic paste and fry for one minute . Now add sliced Chillies and Tomatoes and finely diced onion and fry for about two to three minutes till Tomatoes become soft and start leaving the juice and onion becomes translucent.  Now add all the dry spices and Garam Masala, also add the required salt and briskly turn the gravy for 15 seconds . Add the over cooked dhall after mashing it in thick coarse paste and mix properly and make thick gravy. 
Now add the cooked channa and anoint the channa thoroughly with the gravy. Turn on the heat to medium and add a spoon of Tamarind juice and sugar (if you want). 
Let the channa cook further in spices. Check for salt and other ingredients like chilli powder and so on.  Add if you want. 
If you want channa with gravy, add a little water and a bit of salt to compensate.  If you want dry channa, let the channa simmer till the gravy is thick. When you set it aside for one hour, the channa will become dry. 
KABULI CHANNA is ready to conquer the hearts. 
Serve hot after Garnishing with Kothumalli ,and if you want , sprinkle finely chopped onions. Goes great with Parathas, Rotis Poories and as it is. 

Enjoy!!! 

And as usual Don't forget to post the feedback.