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
Kabuli Channa (white)
1. 5 cups
Channa Dhall (kadalai
parappu) 3 tbsp
Onions (paste made of)
Onion (diced ) 1
Ginger 1. 5"
Garlic 6 to 8 cloves
Green chillies 3 to 4
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
Tea Bags 2 nos
Tamarind paste 1 spoon
Sugar 1/2 spoon
Salt to taste
Cinnamon 5 nos 1
Mustard 1/2 spoon
Jeera 1/2 spoon
Cloves 3 to 4 nos
Bay leaves 2 nos
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
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
as usual Don't forget to post the feedback.