Title: Chhole Alu
Categories: Indian, Punjabi, Main dish, Vegan
Yield: 1 recipe
250 g Kabuli channa 2 md Potatoes
20 g Powdered jaggery -- boiled, peeled & cubed
1 Lemon-sized ball of tamarind 2 lg Onions; cut into thin rings
6 Green chillies; slitted 1 bn Coriander leaves
1 tb Garam masala A few mint leaves
1 tb Roasted & ground cumin seeds -- finely sliced
1 ts Ground shajeera 2 Minced green chillies
1 tb Chilli powder 1 Lime; cut into wedges
1/2 ts Ground cardamoms
Soak channas in water overnight. Next morning, boil them with a pinch of
soda and salt until tender and dry. Heat 4 tablespoons of ghee and put in
ginger and onions and fry till the mixture turns limp and almond coloured.
Add tomatoes and spices and cook till the ghee starts separating. Mash with
a wooden spoon to a smooth paste then put in 1 cup water and jaggery and
channas. Mix well and bring to a boil, reduce heat and put in chillies and
potatoes and cook till the chillies are done. In the meantime soak tamarind
in 4 tablespoons water till soft, squeeze out the pulp and put into the
channas. Mix well and then cook until the gravy turns quite thick. Remove
from fire and serve hot garnished with onion rings, minced chillies,
coriander, mint and lime wedges.
Source: Cooking the Punjabi Way -- by Aroona Reejhsinghani Typed for you by
Karen Mintzias
