Recipe - Chhole Alu

250 g Kabuli channa
20 g Powdered jaggery
1 Lemonsized ball of tamarind
6 Green chillies; slitted
1 tablespoon Garam masala
1 tablespoon Roasted & ground cumin seeds
1 tablespoon Ground shajeera
1 tablespoon Chilli powder
One half teaspoon Ground cardamoms
2 md Potatoes; boiled, peeled &
cubed
2 lg Onions; cut into thin rings
1 bn Coriander leaves
A few mint leaves; finely
cut or sliced up
2 Minced green chillies
1 Lime; cut into wedges

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.

Recipe by: Cooking the Punjabi Way by Aroona Reejhsinghani

Posted to recipeludigest by Sharon Raghavachary schary@earthlink.net on
Feb 06, 1998