Jain Chana Masala | Chala Masala | No onion, No Garlic, No Tomato Chole | Fusion Fry

Описание: Chickpeas (Chole) cooked with blend of Indian spices with some yogurt. the uniqueness of this dish is it does not contain Tomatoes, Onion, garlic or any other veggies. making it very simple and easy and super quick.


Jai Chana Masala

Spice pouch

1 tea bag
5-6 black pepper corn
1 inch cinnamon stick (dalchini)
1 bay leaf (tej patta)
2-3 cardamom pods (elaichi)
1 star anise (chakr phool)

Spice mix
1 tsp red chilli powder
1 tsp Garam masala or kitchen king masala
1 tsp Coriander powder (dhanya)
1 tsp Chole masala
1/2 tsp Cumin powder (jeera)
1/4 tsp Turmeric (haldi)
1/4 tsp Dry ginger powder (saunth)
1/4 tsp Pink salt (Kala namak )
1/4 tsp Salt
1 tsp Dry fenugreek ( Kasturimethi )
3 tbsp Cogurt (Dahi)

Other ingredients
1 cup Chickpeas (chole)
1 tsp salt
2 tbsp Clarified Butter (ghee)
1 tsp Jeera (cumin seeds)
1/4 tsp Asafoetida (hing)
1/2 tsp Red chilli powder
1/4 tsp Turmeric (haldi)
1/4 tsp Dry mango powder (amchoor) or lemon juice

Method

1. Soak chickpeas in water for 5-7 hours, if you are using canned then drain the water and wash it thoroughly .
2. Take a fine cloth and put all the ingredients mention in spice pouch . Tie it and keep .
3. Take the soaked chole , place the spice pouch , salt and cover it with water . Cook for 4-5 whistles or until completely cooked .
If you are using canned than boil in with some water n spice pouch for 5 minutes on high heat .
4. Take a mixing bowl . Add will the dry spices with some yogurt and mix well.
5. Heat ghee add Jeera and let it crackle .
6. When it crackles add hing and yogurt spice mix.
7. Cook for 3-4 minutes and keep mixing to avoid curdling of yogurt .
8. Add remaining red chilli powder and turmeric powder And mix well.
9. Now goes the cooked chole all with the water. Discard the pouch .
10. Mix well and cover it for 5 minutes.
11. Mash some chole . This will help in thickening the gravy .
12. Add dry mango powder and mix well.
13. Serve hot with Poori ,Paratha or Rice.


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