CHHOLE
PREPARATION TIME: 5 mins | COOKING TIME: 45 mins | SERVES: 4 | ||
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INGREDIENTS | 3 | Green chillies |
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1 cup | Kabuli Chana (chickpeas) | 3 tbsp | Tamarind pulp |
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5 cups | Water | 2 | ||
3 | Green cardamom | 3 | ||
¼ tsp | Cinnamon powder | 1½ tbsp | Coriander leaves |
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1 tsp | Cumin powder | 3 tbsp | Oil |
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¼ tsp | Pepper powder | 1 tsp | Salt |
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¼ tsp | Clove powder | ½ tsp | Pepper |
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1 tsp | Turmeric powder | 4 slices | Bread |
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1 tsp | Chilli powder |
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METHOD
Soak Kabuli Chana overnight in warm water. The next day, wash in several changes of water. Drain the Kabuli Chana. Add 5 cups of water. Microwave on HIGH, covered, for 30 minutes, until tender. Remove and add all the powdered spices. In another bowl, pour oil and add the sliced onion. Microwave for 5 minutes. Add to the cooked Kabuli Chana with spices, along with the tomatoes and whole green chillies. Microwave further on 600W for 8 minutes. Season with salt and pepper. Add tamarind juice, and remove from microwave. Serve hot on bread slices, garnished with chopped coriander leaves.
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