Nutrient Information for ¾ katori | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
161 | 7.4 | 18.1 | 6.2 |
4 katoris
30 minutes
- If you are prescribed 1200 kcal, 1400 kcal, 1600 kcal, 1800 kcal you can consume: 3/4 katori
- If you are prescribed 2000 Kcal, you can consume: 1katori
- 1 cup chickpea (safeéd chole)
- 1 large onion, finely chopped
- 2 mediums tomatoes, finely chopped
- 2 small green chillies, sliced (optional)
- 4 tsp mustard oil
- 2 cups water
- 2 sprigs coriander leaves, finely chopped for garnish
Dry Spices
- 1/2 tsp turmeric powder
- 1/4 tsp coriander powder
- 2 bay leaves (tej patta)
- 1/2 tsp amchur powder (dried mango powder)
- 1/2 tsp garam masala (freshly prepared) *
- Use minimal amount of salt
*Refer to the recipe of garam masala
Pre-preparation
- Wash and soak safeéd chole overnight.
- Drain the safeéd chole.
- Peel the onion, ginger and garlic and wash them along with tomato and green chilli.
- Finely chop the onion, tomato, and slice the green chillies and crush ginger and garlic.
- Pressure cook the chole with 2 cups of water and salt for 25-30 minutes. Drain and reserve the water.
- Heat oil in a pan, add bay leaf and chillies, and stir; add chopped onions and fry for 1-2 minutes. Add tomatoes and cook until soft and oil separates.
- Add salt, turmeric and coriander powder and mix well.
- Add boiled chole to the pan, mix and cook for 10-12 minutes on low flame, adding a few tbsp of the reserved water if needed to prevent sticking to the pan. Add amchur powder and freshly ground garam masala.
- Serve hot garnished with coriander leaves.