Ingredients :
- Chola (kala chana)-2 cup
- Potato-2 medium
- Tomato-1 large (chopped)
- Onion-2 medium (chopped)
- Turmeric powder-1/2 ts
- Red chili powder-1 ts or your choice
- Cumin powder-1 ts
- Garam mashala powder-1 ts
- Ginger paste-1 Tbs
- Garlic paste-1 Tbs
- Bay leaves-3-4 pieces
- Oil-around 1/2 cup
- Salt-1 and 1/2 ts or your choice
- Coriander leaf (chopped)-1 Tbs (optional)
Procedure:
- Place Chola (kala chana) into a bowl. Fill it with 6-7 cup water and keep it overnight.
- Wash properly. Add 1/2 ts salt and place pressure cooker or large pan. Fill half of pan with water. Boil until soft. Remove from the pan. Drain water, wash it and keep aside.
- Peel and wash the potato. Cut it into 1/2 inch square shape. Place them into a pan with water and bring them half boil. Remove from the pan, drain water and keep aside. (if you want you can mashed the potato. This will give a thick gravy in Chola).
- Heat oil in a deep pan. Add chopped onion and fry until it become soft. Then add the rest of the ingredients except tomato and potato. Stir it 1-2 minutes in a medium heat. Add tomato and potato; and stir well. Then add a little water and cover the pan. Let it cook for another 3-4 minutes.
- When the gravy look thick add Chola (kala chana) and mix it well so that all gravy mix with chola.
- Cover the pan and cook in a lower medium heat for 10-12 minutes or until the mixture is thickened.
- Then spread the chopped coriander on top of it and serve.
Lovely one
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