How to make Kale Chholay -
Chholay cooked with Indian spices and darkly roasted cumin powder.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Tea leaves (चाय की पत्ती )
Cuisine : Punjabi
Course : Main Course Vegetarian
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For more recipes related to Kale Chholay checkout Jain Punjabi Chole, Chana Pindi, Chole Chana Dal, Sindhi Chana . You can also find more Main Course Vegetarian recipes like Gobhi Keema Cauliflower Ani Batata Sukke Aloo Phoolkopi Malabar Paneer - SK Khazana
Kale Chholay Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 1-2days
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kale Chholay Recipe
Chickpeas (kabuli chana) soaked overnight 1 cup
Tea leaves 2 teaspoons
Salt to taste
Olive oil 1 tablespoon
Onion 1 medium
Cumin seeds 1 teaspoon
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Chana masala 2 teaspoons
Red chilli powder 1 teaspoon
Cumin powder roasted 1 teaspoon
Fresh coriander leaves a few
Method
Step 1
Drain and pressure cook the chana with 3½ cups water, salt and the tea leaves tied in a piece of muslin cloth for 6-8 whistles. Drain and reserve the cooking liquour. Heat olive oil in a non stick pan. Chop onion. Add cumin seeds to the pan and when they change colour, add onion and sauté.
Step 2
Add ginger paste, garlic paste and a little water and sauté for 1-2 minutes. Add coriander powder, cumin powder, chana masala, red chilli powder and mix. Add chana and some cooking liquour, salt and mix. Cover and cook for 10 minutes on medium heat.
Step 3
Add darkly roasted cumin powder and mix. Transfer into a serving bowl, garnish with coriander leaves and serve hot with bhature.
Nutrition Info
Calories : 980 Kcal
Carbohydrates : 137.6 gm
Protein : 45.2 gm
Fat : 27.8 gm
Other : Fiber-36.9gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
