Saturday, July 25, 2015

Chole Shakarkand - No onion garlic


A yummy side dish made with brown chickpeas and sweet potato. The combination of both is just yummy.
For cooking the chickpeas:
  • 250 gms chana/chole/brown or black chickpeas
  • 1 large shakarkand/sweet potato
  • 3 cloves
  • 2 cinnamon/dal chini
  • 2 black cardamoms
  • 2 green cardamoms
  • 2 bay leaves/indian tej patta
  • 1 tea bag or 1 tsp tea powder packed in a small pc of  muslin cloth
  • 2-3 tsp black salt
For making the chole shakarkand:
  • 1 tsp ginger paste
  • ½ tsp red chili powder/lal mirch powder
  • 2 tsp coriander powder/dhania powder
  • 1 tsp garam masala powder
  • Little asafoetida powder /hing
  • 2-3 tsp chole masala/chana masala
  • 1 tsp dry mango powder/amchur
  • 1 tbsp oil
  • black salt/kala namak or regular salt
  • 2 tbsp coriander leaves finely chopped

METHOD:
For cooking the chickpeas:
  1. soak the chole/chickpeas for 8-9 hours
  2. boil the soaked chole with the whole spices (packed in a muslin cloth/potli), black salt and tea bag/bags in a pressure cooker for 10-15 minutes or 6-7 whistles or until cooked.
  3. drain the chole/chickpeas. remove the spices and tea bag.
For making Chole Shakarkand:
  1. In a pan heat oil and fry the crushed ginger or ginger paste.
  2. When the raw smell of the ginger disappears add all the spice powders.
  3. Fry the spice powders for a minute.
  4. Add the boiled chickpeas/ chana and shakarkand and mix it well with the masala.
  5. Add black salt and check for seasoning.
  6. Let the chana cook for 5-7 minutes in the masala on a low flame.
  7. Lastly add lemon juice, chopped coriander leaves to the chana and mix it well.
  8. Serve  chole hot with, green chillies and lemon wedges accompanied with roti or chapathi or even rice and dal.
For Chole Masala Powder click Here

Till Later Then, 
Happy Cooking

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