MASALEDAAR CHHOLE

MASALEDAAR  CHOLLEY

INGREDIENTS
Chick peas ( kabli chana) 1 1/2 cups
Salt . as per taste
Tea leaves .2 tspns
Dried Indian gooseberry (mula) . 3-4
Onions 3 large sized
Ginger 2 one inch pieces
Garlic 8-10 cloves
Green chillies 2
tomatoes 4 medium size
Coriander leaves . 1/4 cup
Oil . .4 tblspns
Cumin seeds .2 tblspns
Coriander powder .3 tspns
Red chilli powder . .1 tspn
Pomegranate seeds (anardana)
powder (coarse) .1 tblspn

METHOD OF PREPARATION:

1.Soak the chana overnight in watert Boil in the same water with salt, dried amla

and tea leaves (tied in a piece of muslin cloth) till tender. Remove amla and tea

leaves.

2.Peel and chop the onions. Peel ginger and garlic. Wash green chillies and make a paste of ginger, garlic and green chillies. Wash and chop the tomatoes and coriander leaves. Dry roast cumin seeds, cool and grind to a powder.

3.Heat oil in a pan, add chopped onions and sauté till brown. Add ginger-garlic-

green chilli paste and sauté for sometime.

4.Add coriander powder, ground roasted cumin seeds, red chilli, turmeric and anardana powder and cook till oil separates.

5. Add drained chana and mix well. Add tomatoes and a little cooking liquor and salt if required. Cook till the chanas are well mixed with the gravy.

6 Serve hot, garnished with coriander leaves.

'Chef's Tip : If you like, you may add boiled and diced Potatoes.