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Chhole Alu

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Submitted by thantious

YIELD

4 servings

PREP

10 min

COOK

35 min

READY

6 hrs

Ingredients

1 237
CUP ML CHANNA DAL *
1 15
TABLESPOON ML JAGGERY *
1 1
EACH EACH TAMARIND *
6 6
EACH EACH GREEN CHILI PEPPERS
slitted *
1 15
TABLESPOON ML GARAM MASALA *
1 15
TABLESPOON ML CUMIN SEEDS
ground, toasted
1 15
TABLESPOON ML CHILI POWDER
2 2
MEDIUM MEDIUM POTATOES
boiled, peeled and cubed
2 2
LARGE LARGE ONIONS
cut into thin rings
1 1
BUNCH BUNCH CILANTRO *
2 2
EACH EACH GREEN CHILI PEPPERS
minced *
1 1
EACH 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 Arrow up button

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Nutrition Facts

Serving Size 178g (6.3 oz)
Amount per Serving
Calories 167 6% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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