Kabuli chole… from the kitchen of Ritu Gupta

Ingredients:

1 cup Kabuli chole

3 tomatoes medium size

1 tbsp ginger green chilli paste

2 tbsp tamarind water

1/2 tbsp Jeera

1 Bay leaf

4 tbsp Kedara chole masala ( Available in Delhi)

1 tbsp red chilli powder

1/2 tbsp black salt

1 tbsp salt

coriander leaves

4 tbsp ghee

Method:

Soak 1 cup of chole in 3 cups of water overnight

Pressure cook chole with the water for about 20 mins

Grind the tomatoes in the mixer and keep a side

Make ginger and green chilli paste and keep a side

Soak tamarind in the 3 tbsp water , remove the pulp and strain and keep aside

Heat 2 tbsp ghee add jeera and bay leaf … to this add tomato puree and tamarind water and cook on medium flame for 3-4 minutes

Add ginger and green chilli paste , kedara chole masala, red chilli powder , black salt + salt… and cook till the spice are roasted well

Now add boiled chole with the water they were boiled in and add additional 1 cup of warm water. Simmer cook for 10-15 minutes.

Fry green chillies and keep aside

When you are serving, sprinkle cut coriander leaves, garnish with fried green chillies and pour 2 tbsp of warm ghee on the chole.

Onions to be served along with chole:

Slice 2 onions, to this add one grated medium size beetroot , 1 tbsp white vinegar (Chings) , 1 tbsp lemon juice and 1/2 tbsp salt .

This should be prepared at least half and hour before serving the chole… for the onions to mature.