Aug 20, 2009

Coconut Chole

A good breakfast and tiffin preparation

Things required:

Kabuli chane: 2 cups dry, (soak them overnight).

Fresh coconut: 3/4 cup grinded, 1/4 cup grated (optional)

Green chilly: 1 (chopped)

Ginger : 1 tspn grated

Curry leaves: 8-10 leaves (optional)

Fresh lemon juice: 2tspn

Hing (asofoetida): 2 pinch dissolved in 1 tsp water

Rai (black sarson): 1/2 tspn

Garam Masala: 1/3 tspn

Black pepper powder: 1/4 tspn

Oil: 1 tb spn

Salt: to taste


Pressure cook chole with five cups of water and salt, take two whistles and then cook it on slow flame for 10 minutes. Take out chole after some time and drain excess water. Chole should be cooked properly, could be pressed easily with hand.

For frying, heat oil in non-stick kadai ( since I use less oil, prefer to use non-stick vessel). Add rai till it splutters, add green chilly, ginger, curry leaves cook for 1/2 minute, add hing dissolved in water, add chole and grinded coconut. Add a little salt to make up for coconut. Cover and cook on low flame for 6-8 mins. stirring in between. Add pepper powder, lemon juice and garam masala. Mix well and cook covered for another 2 minutes.

Transfer in a serving dish and garnish it with coriander, grated coconut.

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