Name: Masala Chola recipe by Arti Mehta at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 2
Ingredients: Chickpeas (Chola) - ¼ cup (50 gm, soaked in water for 7-8 hours); Tomato - 1 big (125 gm); Onion - 1 medium (70 gm); Garlic clove - 1; Ginger - a small piece; Curry leaves - 4-5; Oil - 1 Tbsp; Asafetida - 1 pinch; Mustard seeds - ¼ tsp; Cumin seeds - ½ tsp; Poppy seeds (khuskhus) - 1 tsp; Red chili powder: - ¼ tsp; Turmeric powder - ¼ tsp; Coriander powder - 1 tsp; Chola masala - 1 ½ tsp; Chaat masala - ½ tsp; Kasuri methi (dried fenugreek leaves) - ½ tsp; Water - 2 cups; Coriander leaves - 1 tbsp (finely chopped); salt as per taste

ABOUT Masala Chola RECIPE

There are many ways in which chola can be prepared. I generally add poppy seeds to the gravy. It gives a lovely texture and flavor to the gravy. Chola are best had with bhatura but if you are not in a mood of making bhatura you can make whole wheat flour puris or plain parathas also. They also taste wonderful.

Ingredients Serving: 2

Chickpeas (Chola) - ¼ cup (50 gm, soaked in water for 7-8 hours)
Tomato - 1 big (125 gm)
Onion - 1 medium (70 gm)
Garlic clove - 1
Ginger - a small piece
Curry leaves - 4-5
Oil - 1 Tbsp
Asafetida - 1 pinch
Mustard seeds - ¼ tsp
Cumin seeds - ½ tsp
Poppy seeds (khuskhus) - 1 tsp
Red chili powder: - ¼ tsp
Turmeric powder - ¼ tsp
Coriander powder - 1 tsp
Chola masala - 1 ½ tsp
Chaat masala - ½ tsp
Kasuri methi (dried fenugreek leaves) - ½ tsp
Water - 2 cups
Coriander leaves - 1 tbsp (finely chopped)
salt as per taste

Instructions

Boil the chickpeas with 1 cup water and salt in a pressure cooker for about 20 minutes or for 8-10 whistles. Switch off the flame and let the pressure release by itself.
Grind together onion, garlic, poppy seeds, curry leaves, and ginger.
In a pan heat oil. Add asafetida and mustard seeds. Let the seeds crackle. Add cumin seeds.
Add the onion paste. Mix well. Stir continuously until the raw smell of onion has gone.
Add red chili powder, coriander powder, turmeric powder, and chola masala. Mix well.
Grind and add the tomato. Mix well. Cook until oil is released from the tomatoes.
Add the boiled chickpeas and water and cook for other 10-15 minutes. Add chaat masala and kasuri methi. Mix well.
Garnish with coriander leaves and serve hot with bhatura, puri, paratha etc.

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