Chole (Chick Peas/ Kabuli Chana) with Hara Masala/ White Whole Chana Green Curry.

“Chole (Chick Peas/ Kabuli Chana) with Hara Masala/ White Whole Chana Green Curry” … Chole is a delicious curry from Punjabi Cuisine that is popular all over the world ... a Delicious~ Spicy~ Aromatic dish that is best relished served with either Bhatura or Naan … Yummilicious …

** Chole is a thick spicy gravy masala side dish prepared using chick peas/ kabuli chana/ white whole chana. This is a Punjabi/ North Indian specialty that has been widely spread all round the world for many years now. Children and elders, all love this dish when served along with Bhatura a deep fried poori. The same can be enjoyed with paratha, naan or simple poori too. The recipe I am posting today is a very old one that dates back to about 40 yrs. This recipe was published in a popular magazine and my sister had prepared the same then. The recipe now is followed by all of us as everybody in my maternal home loves it.

** The inclusion of fresh coriander and pudina leaves while grinding of the masala gives it an aromatic taste unlike the traditional chole masala dishes, though I love all the variations that I have tried so far. I have already posted a chole masala with bhatura before and today I am posting our favorite hara masala prepared and served with Sweet Potato Bhatura, My very own own version. Last time I had prepared using potatoes and before that the normal way. Do try this combo of dish and Enjoy with your family and friends. I will be posting the Bhatura recipe back to back with this chole recipe as a separate post and will share the link below.

** Here is our age old Delicious~ Spicy~ Aromatic “Chole (Chick Peas/ Kabuli Chana) With Hara Masala/ White Whole Chana Green Curry” ....

** Ingredients :

Chick Peas/ Kabuli Chana/ White Whole Chana : 2 cups

Onion/ Kanda/ Piyavu : 1 large sized finely chopped

Curry Leaves/ Kadi Patta/ Karbevu : 6-8 fresh one’s

Tomatoes : 2 large sized cut into small pieces

Garam Masala Powder : ½ tsp

Coriander / Dhania Powder/ Kothambair Pitti : 1 tsp

Cumin/ Jeera Powder : ½ tsp

Fennel/ Badisep Powder : ½ tsp

Kashmiri Red Chilly Powder/ Mirchi Tikkat/ Mirsange Pitti : 1 tblsp

Amchur/ Dried Raw Mango Powder : 1 tsp

Salt/ Namak/ Meeta : to taste

Oil : 2 tblsp

** For Masala to be Ground :

Cloves/ Lavang/ Laung : 3-4

Cinnamon/ Tike Saal : 1” x 2 pieces

Green Chillies/ Hari Mirchi/ Tarni Mirsanga : 3-4

Kashmiri Red Kashmiri chillies/ Byadgi Mirchi/ Kumte Mirsanga : 4-5

Cumin Seeds/ Jeera : 1 tsp

Coriander Seeds/ Kothimbir/ Dhania : 2 tsp

Green Cardamom/ Yellu/ Ellaichi : 3-4

Haldi/ Turmeric Powder : one pinch

Garlic/ Losun/ Lehsun : 8-10 peeled

Ginger/ Adrak/ Alle' : 1 inch piece finely chopped.

Onion/ Kanda/ Piyavu : 2 large sized chopped to small pieces

Pomegranate Seeds (Dried)/ Sukha Dalimb beej : 1 tsp

OR

Tamarind/ Chinchama/ Imly : a very small marble sized ball

Coconut/ Soyi/ Nariyal : ½ cup freshly grated.

Coriander Leaves/ Dhania patta/ Kottambari Pallo : 3 cups chopped

Pudina Pallo/ Mint Leaves : a handful chopped

Curry Leaves/ Kadi Patta/ Karbevu : 6-8 fresh one’s

Raw Rice/ Tandul : ¼ cup (Washed and drained well)

Oil/ Tel/ Tela : 2-3 tblsp

** For Garnishing :

Coriander Leaves/ Dhania patta/ Kottambari Paloo : handful finely chopped

Lemon/ Limbiyo/ Nimbo : One cut into pieces

Onion/ Piyavu/ Kanda : One sliced lengthwise.

** Soak 2 full cups of chick peas in plenty of water overnight or for 8 hrs. Wash again in plenty of water and put it in a pressure cooker along with water. The level of the water should be about an inch above the chick peas level. Pressure cook on medium flame for 2 whistles. Allow to cool and let the pressure in the cooker fall on its own. The chick peas are cooked and ready, keep them ready aside.

** In a thick bottomed kadai add 2 tblsp of oil, when hot lower the heat and add in the lavang, tike saal, green chillies, red chillies, jeera, dhania, cardamom, garlic, ginger and fry for 2-3 minutes, now add in the haldi powder, pomegranate seeds (if adding), raw rice, curry leaves and further fry for 2-3 minutes. Now add the chopped onions and fry for another 2-3 minutes (do not brown) and finally add in the coconut and continue to fry all for some time till you get a nice aroma or say about 4-5 minutes.

** Remove and add the fried masala into a mixer grinder along with coriander leaves, pudina leaves, tamarind (if adding) and grind to a very fine paste with just enough water. You may use the cooked water of kabuli chana for grinding. The masala should be ground very fine. Remove and keep this aside ready.

** In a thick bottomed kadai add in the 2 tblsp of oil and bring to heat, when hot lower the heat and add in the finely chopped onion and fry till they turn light brown in color, now add in the curry leaves, garam masala powder, red chilly powder, dhania powder, jeera powder, amchur powder, badisep powder and fry for 1 minute. Add in the finely chopped tomatoes and mix well. Sprinkle some cooked kabuli chana water or water so that the masala does not get burnt and cook the tomatoes till half done.

** Now add in the ground masala and salt to taste, mix well. Allow to cook on low heat mixing often till you see bubbles appearing. Now add in the cooked kabuli chana and mix well. Add water if necessary to bring in to thick curry consistency. Let cook on medium flame till it comes to a boil, lower heat and simmer for 3-4 minutes. Remove and keep it aside covered for 15-20 minutes for chole to be infused well with flavours. 

** For Garnishing : Just before serving Chole, check the consistency, if it has thickened too much and there is hardly any gravy, you can add a little bit of hot water, mix well, adjust the seasoning as is required. Serve it hot garnished with sliced onions, topped with little bit of fresh finely chopped coriander leaves and a slice of lemon on each serving plate along with either Bhatura/ Naan/ Roti/ Paratha. 

** “Chole (Chick Peas/ Kabuli Chana) With Hara Masala/ White Whole Chana Green Curry” is done and ready to be served. Serve assembled as mentioned above with any dish of your choice like roti/ paratha/ naan or Bhatura. Chole- Bhatura is the most sought after combo and I served this delicious~ aromatic chole with equally delicious Spiced Sweet Potato Bhatura. You may serve it with any paratha, poori or roti too. Goes well with our very own panpolo (neer dosa) too or any other dosa.

** You can use the search option for "Chole" where you will get a few more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal- chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible, it encourages me to share more ....