Dry Chole

Dry Chole is an authentic South Asian dish that functions as a breakfast, as well as an evening snack. The mix and match of spices gives dry chole a tangy and spicy taste that never fails to tickle the taste buds. Packing this for your kid’s snacks? Make sure you pack them in your kid’s lunch box.

Health Benefits:

White chickpeas are extremely beneficial for health. They keep the blood sugar levels controlled; they help with hunger management and weight loss and even improve digestion. Fiber present in chickpeas prevents cancer and contracting heart diseases.

Following is the nutritional chart of Dry Chole:

Energy                  306cal

Protein                 9.8 g

Carbohydrates  35.1 g

Fiber                     14.7 g

Fat                         14.1g

Cholesterol        0 mg

Ingredients

black cardamoms: 2

tsp tea powder: 2

tsp finely chopped ginger: 1

salt to taste

cup grated onions: 1/2

cup fresh tomato pulp: 1

tsp garam masala: 1

tsp chole masala: 2

tbsp chopped coriander: 2

tsp chili powder: 1

tsp coriander: 1

tsp garlic paste: 1/2

tsp finely chopped green chilies: 1

tbsp oil: 3

tsp baking soda: 1/4

small stick cinnamon: 1

cups soaked kabuli chana (white chick peas): 2

tbsp chana dal (split Bengal gram): 2

How To Make Dry Chole

1. Wash and drain the chickpeasas well asthe Bengal gram.
2. In a small piece of cleanmuslin cloth, add cinnamon, cardamom, and tea powder.Tie the ends to have a small muslin bag of spices.
3. In a pressure cooker, add white chick peas, Bengal gram, baking soda, salt and 2 ½ cups of water along with the muslin bag of spices.Stir and pressure cook the contents for up to3 whistles.
4. When the steam has escaped, open the lid of the cooker and discard the muslin bag. Set the cooker aside.
5. In a deep pan, heat oil and sautégreen chilies and gingerfor30 seconds.
6. Add garlic paste, onionsin the pan and sauté them as wellforanother 5 minutes, or until the onions are soft and translucent.
7. Stir in the tomato pulp, andlet the contents cooks for 3 minutes on medium flame. Stir occasionally.
8. Season with coriander powder, chole masala, garam masala, and chili powder. Mix them all well and cook on a medium flame for 1 minute. Keepstirring occasionally.
9. When the spice mix is ready, add the chickpeas and Bengal gram in the pan along with all the water and salt and mix well. Cook the dry chole on medium flame for 16 minutes or until the water has reduced. Do not let all the water dry or the cholewould lose its moisture.
10. Garnish with coriander, tomato and onion and serve hot.

Trivia:

• Chickpeas as old as 7500 years BC.
• Chickpeas are known in different parts of the world with different names.