Kabuli Chane
Source of Recipe
Arvind
Recipe Introduction
In Punjab, Chhole ( incidently, also called Kabuli Chane. Usually, in Punjab, Chana alone means the smaller variety from which Besan is made. Terms are being used interchangeably out side of that region. Also be careful, substitute “e” with “a” and Chhola some times becomes an “XXX rated” term in Punjab)
Traditionally, Choole is soaked over night, and then cooked for hours with almost the same ingredients as described by both of you. I prefer not to use canned Garbenzo ( when I have to, then I get best results from Goya brand available in US). Reasons are two –
1 – When dry Chhole are soaked overnight, the
same water is used for cooking them. It
renders that unique flavor.
2. – I discard the thick, high viscosity fluid in
can – and seems, also discard nutrients with
it. The canned fuid does not have that
traditional flavor either.
Traditional method of course is time consuming, plus with above background, I thought of cooking them in slow cooker from the start, rather than soaking them before hand.
List of Ingredients
2 cups Chhole
7 cups Water
1 medium Tomato, cut into small pieces.
1 medium Onion, finely chopped
2 teaspoon ground coriander seeds
1/2 teaspoon Cumin seeds
1 teaspoon salt
1 teaspoon hot paprika
½ teaspoon Punjabi garam masala
¼ teaspoon Baking Soda
1 teaspoon Tamarind ( Imlee) paste
½ teaspoon Pomergranade ( Anardana) powder
1 tablespoon Vegetable oil
Recipe
Add all above to Slow cooker, set on high, stir periodically, and cook for next 8 hours.
When cooked, add –
1 ½ tablespoon pre – packaged Chhole Masala available from Indian grocery stores.
In end, I tempered it with Garam Masala tarka ( Bhagar), and garnish with Cilantro leaves.
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