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Chhole Alu

 

45

Yield

4

servings

Prep

10

min

Cook

35

min

Ready

6

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 cup channa dal
*
1 tablespoon jaggery
*
1 each tamarind
*
6 each green chili peppers
slitted
*
1 tablespoon garam masala
*
1 tablespoon cumin seeds
ground, toasted
1 tablespoon chili powder
2 medium potatoes
boiled, peeled and cubed
2 large onions
cut into thin rings
1 bunch cilantro
*
2 each green chili peppers
minced
*
1 each limes
cut into wedges

Directions

Soak channas in water overnight.

Next morning, boil them with a pinch of soda and salt until tender and dry.

Heat 4 tablespoons of ghee and put in ginger and onions and fry until the mixture turns limp and almond coloured.

Add tomatoes and spices and cook until the ghee starts separating.

Mash with a wooden spoon to a smooth paste then put in 1 cup water and jaggery and channas.

Mix well and bring to a boil, reduce heat and put in chillies and potatoes and cook until the chillies are done.

In the meantime soak tamarind in 4 tablespoons water until soft, squeeze out the pulp and put into the channas.

Mix well and then cook until the gravy turns quite thick.

Remove from fire and serve hot garnished with onion rings, minced chillies, coriander, mint and lime wedges.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 178g (6.3 oz)
Amount per Serving
Calories 1676% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 305mg 13%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 22%
Sugars g
Protein 7g
Vitamin A 11% Vitamin C 77%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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