CHOLE / BLACK CHANA

Many people are not able to nail a perfect kala chana recipe. This is the recipe I have learnt from my mother in law who's an awesome cook.

I tried all the ways to get this recipe perfect but I could never get the perfect thick and well amalgamated chana with curry.

It's been more than 10 years now I am making chana this way and trust me it never disappoints. 

Sharing no fail and a new style of making this super healthy chana.

Do try and I bet your kids will love it.



INGREDIENTS
1 cup black Chana / black chickpeas / Kala Chana
2 large thinly sliced onions


4 finely chopped tomatoes
1/2 inch finely chopped ginger
1 tsp coriander powder (dhaniya powder)
1 tsp Cumin powder (jeera powder)
1/2 tsp garam masala
1/2 tsp amchur powder (dry mango powder) (optional)
4-5 tbsp ghee or oil (I prefer ghee for this recipe)
Salt and chili to taste

METHOD

1. Wash and soak chana in water overnight. Drain the water and transfer chole in pressure cooker with 4 cups of water. Add sliced onions, finely chopped ginger and salt.

2. Close the cooker with lid and give one whistle on high flame and then reduce the flame to low. Keep on low flame for 20 minutes. Turn off the flame and let it de-pressurize naturally.

3. Using big strainer, sieve the chana, this will separate the water. Reserve the water for later use. Transfer chana back in the cooker. Keep the flame medium and start mashing the soft sliced onions, within a minute or so you will see onions will dissolve completely.

4. Once onions are completely dissolved, with the help of ladle, make a well inside the cooker moving chana on sides and add 4-5 tbsp of ghee, add coriander powder, cumin powder, amchur powder and some garam masala. Cook for a minute or so.

5. Now add finely chopped tomatoes, mix everything well. Cook on medium to high flame for 5 minutes stirring and mashing tomatoes meanwhile. Now add 1-2 tbsp of chana water which you reserved. Mix everything well.

6. Close the cooker with lid and reduce the flame to low and give one whistle. Here make sure not to increase the flame or chana will burn. After one whistle let cooker de-pressurize naturally. This step will cook the tomato fast and will ease your job.

7. Open the lid and mash tomatoes with the help of ladle, within a minute you will see, tomatoes will mix very well. 

8. Once tomatoes are dissolved completely add reserved chana water. Here you can add water according to the desired consistency and leftover water can be used in making rice, dals or kneading dough or even you can drink some of it as it's very healthy.

9. Increase the flame to high and bring to boil, reduce the flame and simmer for 10-15 minutes.

10. Add some freshly chopped coriander leaves and serve hot with rice.


Pictorial:

1. Transfer soaked and drained chana in cooker with water, salt, ginger and onions.

2. Close the lid and give one whistle. Reduce the flame to low and cook for 20 minutes.










3. Strain the water. Reserve the water.

4. Put the chana back into the cooker.

5. Make well, add ghee and dry spices. Cook for a minute.

6. Add finely chopped tomatoes. Mix well and cook for 5 minutes on high to medium flame and keep mashing tomatoes meanwhile.












7. Add 2-3 tbsp of chana water and close the lid. Reduce the flame to low and cook till one whistle.

8. Open the lid and mash the tomatoes using ladle, this will take just few minutes to dissolve tomatoes as they are already cook.

9.  You can see how nicely it's done.












10. Closer look of these thick chana.

11. Add reserved water, it's not necessary to put the complete water. You can adjust according to the desired consistency.

12. Mix well and cook for one boil on high flame and then simmer for 5-10 minutes.















13. Garnish with coriander leaves and serve hot. 

14. Closer look.
















15. Even closer.