Chana Chole

View my step-by-step video

 

 

 

 

 

Some recipes just make you want to go balle balle!!!! Punjabi dishes in Indian cuisine are crazy popular and for good reason. From Parantas to garma garam Tandoori Chicken we are always left wanting more. Their Chana or Chole is no exception. Made famous by the way side restaurants or Dhabas, this Chana Chole is always served steaming hot with a bread called the batura. This can also be eaten as a main or a side with roti or rice. What I love about this recipe is that the chana or garbanzo beans as we know it in this part of the world is cooked together with spices and black tea thus infusing the delicate beans with flavor and color.

What’s interesting about this recipe is the use of black tea. This is used to flavor the chana as well as impart a deep color.  I like to use a homemade Garam Masala in this recipe to give it it’s rich taste – https://youtu.be/kkiYMQrYqUc

In this video I guest star the popular dance troupe Maritime Bhangra Group a Canadian group I found on YouTube.

Chana Chole

Ingredients

  • 1 cup Chickpeas or Garbanzo beans
  • Spice bag - Bay leaves, Cinnamon, Cardamon & Black Tea
  • 3 tbsps Ghee
  • 1 cup diced Onion
  • 2 green Chillies slices - 2 tbsps
  • 1 tbsp each Ginger & Garlic paste
  • 1 tsp each Coriander & Cumin seeds
  • 1 tsp each Turmeric powder, Chilli powder, Coriander powder & Garam Masala
  • 2 - 3 cups fresh diced Tomatoes
  • Salt
  • 1/2 cup Water
  • 1/2 tsp Asafoetida or Hing
  • Coriander

Instructions

  1. Soak the Chana overnight
  2. Add to a pressure cooker and cook for about 3 vessels with water and a spice bag till the chana is cooked but not over cooked
  3. In a saute pan, melt the ghee and saute the onions followed by the green chilli
  4. Add the Ginger and Garlic paste and the Coriander and Cumin seeds
  5. Add the spices and mix everything together
  6. Add the Tomatoes and cook till mushy
  7. Add the Chana and water into the saute pan and cook till the gravy thickens
  8. Add a pinch of Asafoetida
  9. Finish of with some chopped Coriander
https://kravingsfoodadventures.com/chana-chole/

Mushroom and Chickpea Curry – Dhingri Chole

 MushroomChana_HNT
I recently flew from Mumbai to Dubai on Emirates Airlines and I was served this delicious Mushroom and Chickpea curry. I researched it when I returned home and learned that it is also known as Dhingri Chole. I loved the earthy taste and the combination of mushroom and chickpeas. Once back I developed this recipe till I got the taste ‘just right’ and now I’m ready to share it with you.
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This curry can be rather spicy, you can tone this down by adding less chillies and chilli powder. In my opinion it’s stellar taste comes from the fact that I ground my garam masala fresh, it really makes a huge difference. Making your fresh Garam Masala spice is super easy, click here to watch step by step instructions.
Mushroom and Chickpea Curry – Dhingri Chole

Ingredients

  • Ingredients
  • 2 medium red onions finely chopped
  • 2-3 green chillies finely chopped
  • 1 tsp each turmeric and chilli powder
  • 1 tsp each ginger and garlic paste
  • 2 tsps garam masala
  • 2 tomatoes, 1 finely chopped & one blanched and pureed
  • 300 gms canned chickpeas
  • 10 - 12 mushrooms chopped in half if large
  • 1 - 2 cups water
  • Chopped coriander
  • Salt to taste

Instructions

  1. Process
  2. Heat some oil and sautee the onion and green chillies till the onion is translucent
  3. Add the finely chopped tomato and one tsp each of of turmeric and chilly powder and mix
  4. Add one tsp each of ginger and garlic paste and stir, cooking to remove the raw taste
  5. Add 2 tsps pf garam masala and mix and keep pressing the tomatoes down with the back of your spoon
  6. Add the tomato that was blanched and pureed, add salt and mix
  7. Add a cup of water, stir, cover and cook for a few minutes
  8. Try to puree any pieces of chopped tomatoes by pressing down with the back of a spoon
  9. Add the chickpeas followed by the mushrooms
  10. Cover and cook checking frequently to make sure the mushrooms are cooking and add more water as required
  11. Garnish with finely chopped coriander and serve
https://kravingsfoodadventures.com/mushroom-and-chickpea-curry-dhingri-chole/