#An Ode to ED – A new series that offers a glimpse in to the myriad of recipes that are from my near and dear and those getting to be there. Welcome!
A few people in your life you end up meeting virtually – as in cyber space. I happened to meet this whackalicious bunch on a group through ED. A neat little group/forum where people air everything from recipe request to neighbor issues. A melting pot of emotions is what it is! And so began the conversations and finally brought in that one factor that tie most people in together – Food! While we did get talking about it , I was intrigued enough to weasel out a few ( and in the future maybe more) of their recipes and stories.
And here I present one such version of Chole/ Kabule channa/ Garbanzo beans.. Call it what you may, but there are enough recipes floating around in the internet to feed you and your family for the next 7 generations with enough twists and variations in each. But that’s the beauty of such a ubiquitous dish – we all have our own special take on it.
Presenting one such variation – in Shrad’z words – Awesome Chole for Aloo Tikki.
This is best served with aloo tikki and chutney to provide the tanginess and sass in your dish!
Shradz ke Tikki Wale Chole
- Dry Garbanzo beans (white) : 2 cups
- Turmeric : 1/2 tsp.
- Red chili powder : 1 tsp.
- Chole Masala : 2 – 3tsp.
- Oil : 2 Tbsp.
- Amchur : 1/4 tsp
- Black Cloves : 3
- Bay leaves : 2
- Black peppercorns: 2
- Soak 2 cups of Kabuli channa overnight or at least for 8 hours in a good amount of water, and preferably in a wide pan.
- Rinse them well and put to boil in the pressure cooker with a tsp of salt and turmeric and bay leaves, Use a couple of cups of water or as much requires so it boils well in it.
- Let the chole boil for at least 5-10 minutes before you pressure cook them in medium to high flame. We need these cooked well and not al dente. Check them to see if they are cooked to a slightly mushy consistency, then you are done.
- In a heavy bottomed kadhai add 2 tbsp of oil and the dry spices. Add in the masala as well and then add in the boiled garbanzo beans and stir .
- Mush in the chole a bit to get the required consistency and add in red chili powder for a bit more for of a spicier version.
Best served served over a couple of aloo tikkis garnished with imli and green chutney and fresh cilantro and spices.
Quick version 2: Jay’s jugaad chole
- Garbanzo beans or kabuli channa : 2 cups
- Big red onion ( diced) : 1
- Tomatoes : Big red ones : 3-4 ( diced)
- Chole Masala: 2-3 Tsp.
- Oil : 1 Tbsp. + 1 Tbsp.
- Bay leaves : 1-2
- Cinnamon stick: 1/2 inch
- Black Cloves : 2
- Green cardamom: 1
- Fresh chopped cilantro : 1/4 cup
- Salt : to taste
- Red chili powder : 1/2 tsp.
- Soak the Kabuli channa or white chole overnight in about 6 cups of water.
- Pressure cook the chole with a tsp. of salt, bay leaves, cinnamon stick, cloves and green cardamom in about 2-3 cups of water. Once cooked, drain the water and reserve to be added to the stew if desired to bring it to the right consistency. Also remove about 3 tbsp. of the cooked chole aside to be added to the grind mix.
- In a big saucepan, heat 1 Tbsp. of oil and sauté 3/4th of the cut onions until translucent and then add in the chopped tomatoes as well. The tomatoes need to cook well and lose much of its water content. Remove and keep aside to cool for grinding.
- In the saucepan, heat the remaining 1 tbsp. of oil and add in the remaining 1/4th of the chopped onions and sauté well until translucent.
- Add in the chole masala and stir it for a minute or two and now add in the cooked chole. Also add in the reserved stock to bring it to a nice boil.
- Meanwhile grind the sautéed onions and tomatoes along with the reserved 3 Tbsp. of boiled beans to a smooth paste.
- Add this to the boiling mix of beans and masala and cover and cook for another 10 minutes on low heat.
- The resulting mix is a thick stew of beans and gravy and is delectable.
- Serve garnished with cilantro and a wedge of lime.
- Goes great with kulcha. rotis,pooris.. or just eat out of a bowl!