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Chola/ Channa Masala famous Punjabi dish savored around the world with with batura’s or puris. The chola is simmered in spiced ginger and tomato gravy. The combination of black salt, garam masala and dry mango powder enhace the taste of this delectable dish. It can make a complete meal on its own with some tomato, cucumber and onion sliced salad. It is also savored well with certain chaat dishes like chole tikki chaat, chole samose ki chaat and the like.
Makes: 4 - 5 servings
1 cup chick pea/chola/kabuli channa soaked over night (you can also use 1 can of garbenzo beans/chola to reduce cooking time)
1 teaspoon chopped ginger
1/4 cup freshly pureed tomatoes
1 big bay leaf
1 teaspoon turmeric powder
1 tablespoon dry mango powder
1 tablespoon garam masala powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon anadhana powder
1/2 teaspoon of red chilli powder
1 tablespoon lemon juice
1 teaspoon green chillies chopped
2 tablespoons chopped coriander leaves
1 tablespoon oil
1 teaspoon of kala namak (black salt)
salt to taste
Cook the chola until soft and tender
Heat oil in a large saucepan; add ginger, bay leaf. Sauté for a few seconds. Stir in the tomatoes, turmeric powder, cumin power, coriander powder, red chilli powder, mango powder, anardhana powder, garam masala powder and saute until the tomatoes are well cooked and have become soft. The mixture will be thick and would have turned a darker brown color.
Add the cooked chola, kala namak, salt, additional water and stir along with the above masala. Simmer for 30 to 45 minutes. Keep stirring occasionally. The longer you simmer the better the spices get absorbed into the chola.
Finally turn off heat and add lemon juice, green chillies, and garnish with chopped coriander.
Serve hot with puris/batura’s/any Indian bread/hot steamed rice or pulav.
When serving it with puris/batura’s, serve with sliced onions, tomatoes and cucumber salad. End your meal with Chaas (buttermilk), this will cool down the acidic nature of chola.