CHOLE CURRY

(WHITE CHICKPEA CURRY)

30 min

Prep (min)

Katoris

🌿

Vegetarian

Nutrient Information — per 1 Katori

183 Kcal

Energy (kcal)

8.6g

Protein

20.9g

Carbohydrate

6.6g

Total Fats

Amount per diet plan: 1.5 Katori at one time

Ingredients

1 cup chickpeas (safeéd chole)

2 mediums tomatoes, finely chopped

1 large onion, finely chopped

2 cm piece ginger, crushed

3 small cloves garlic, crushed

2 small green chilli, finely chopped

4 tsps mustard oil

6 cups water

4 springs coriander leaves, finely chopped for garnish

1 tsp cumin seeds

1/4 tsp asafoetida (hing)

1/2 tsp turmeric powder

1 tsp garam masala (freshly prepared)*

Use minimal amount of salt

Method of Preparation

Drain the safeéd chole.

Peel the onion, ginger and garlic and wash them along with tomatoes and green chillies

Crush the ginger, garlic and finely chop onion, tomatoes and slice the green chillies. Wash and drain the chole.

Pressure cook chole for 12 to 15 minutes on medium heat (3-4 whistles) with 6 cups of water and salt. Open the pressure cooker, drain, and reserve water.

Heat oil in a pan and add cumin seeds, asafoetida (hing) and let it splutter. Add chopped onion, crushed ginger and garlic, and sliced green chillies and sauté until it is golden brown.

Add tomatoes, salt and turmeric powder, sauté for a few minutes until oil separates. If masala sticks to the pan, sprinkle a little water to prevent burning

Add the drained chole, freshly ground garam masala and cook for another five minutes. Add 2 tbsp of reserved water and cook for 20 minutes till the gravy thickens on low flame.

Serve hot, garnished with coriander leaves.