CHOLLEY / CHANA MASALA

Cholley, also chole, choley, cholay, white cholay, chana masala, is a popular and versatile Indian  chickpea dish, that is sometimes referred to as chana. It is commonly cooked in Northern India (especially Punjab)  for breakfast, but is not limited to the first meal of the day, being regularly found at dinner parties, picnics, wedding receptions and other special events. 

Ingredients :

• 1 1/2 tablespoon of oil
• 2 tsp  ginger garlic paste
• 1/2″ cinnamon stick
• 1 whole black cardamom
• 1 bay leaf
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped (medium size)
• 2 tsp turmeric
• 2 green chillies finely chopped
• 1 tablespoon of garam masala (spice mix)
• fresh coriander leaves (as a garnish)
• 500ml of water for cooking
• 500ml of water for soaking the chickpeas overnight
• 250g chickpeas (kabuli channa)
• salt to taste.
• 1 tsp red chili pwd (adjust to suit your spice level)
• 1 tea bag
• large pinch baking soda
• 1/2 lemon

Method:

• To prepare the cholley dish, commence by washing then soaking the chickpeas overnight in water, allowing them to soften somewhat. 
• Once 12 hours have elapsed, drain the water and place the chickpeas in a pressure cooker or large cooking pot. 
• Pressure cook the chickpeas along with 500ml of water, large pinch baking soda, a tea bag, cinnamon and one large black cardamom till soft. The chickpeas should be soft and not be overcooked and mushy. Drain the water and keep aside for latter use and discard the tea bag.
• Heat oil in a heavy bottomed vessel, add green chillies,  ginger garlic paste and bay leaf. Saute for few seconds.
• Add the chopped onions and saute till transparent. Add red chili pwd and salt. Mix well. Add the tomatoes and cook until soft and oil separates
• Add garam masala and salt and cook for one minute before adding the boiled chickpeas.
• Reduce the heat, and allow the cholley to simmer for around 15 minutes. Check that the gravy has thickened before removing from the heat.
• Once done, place the cholley in a serving bowl, add your coriander leaves and lemon juice to garnish.

Serving :

Serve hot as a snack garnished with chopped onions or with bhatura or rotis.




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