I had read about this authentic chhole recipe in Sangeeta Khanna's blog banaras ka khana.I had tried it before .I had skipped posting what I tried.I had used grated raw mango in place of aam chur. I tried it again .This time I made use of kairi preserve or raw mango preserve.
My mom realised that many kairis had been given to us by our neighbour who has planted mango trees at their factory grounds.Since,mango pickle is not relished throughout the year.this is because , somehow,the mango pickle loses its crunchiness as , she thought of grating the kairis.Then she added salt,haldi & hing to the grated kairi.And we bottled this kairi preserve to add to dishes as a souring agent in dishes if a change in sour taste was needed.The bottled kairi preserve is stored in refrigerator.
Ingredients : 1 /2 cup kabuli chana & 1 tbsp chana dal soaked overnight, 1 tsp kairi preserve, 1 hari mirchi roughly chopped,1-2 byadgi mirchi broken into pieces, 1bay leaf,3-4 peppercorns,1 clove, 1/2 inch grated ginger ,1 tsp dhania powder , 1/2 tsp jeera powder, salt to taste, 2 tsp oil.
Method : Pressure cook the soaked chana & chana dal with salt for 2-3 whistles.Then slow down the gas & cook for 15 minutes.Put off gas.
Grind all dry spices.Add adrak & hari mirchi to dry ground spice mixture & grind again.
Take oil in kadhai.Heat the oil.Drop the ground spice mixture in that.After the aroma wafts across, add the pressure cooked chana chhole mix to the spices in kadhai.Mix nicely.Add raw mango preserve.Mix nicely.Let it all boil for 10 minutes.It will start thickening .If you need it to be watery,add water. Put off gas.Serve with rotis,naan ,bhature and rice.
This came out so nicely that I am thinking of making it again & again. No bother of chopping onions & tomatoes .And the taste is so authentic !
I added amla candy piece to the water in which the kabuli chana & chana dal was being cooked.This gives the chana the brown tinge .No haldi was added.Even a teabag can be added to water or tea in a small potli ( a thin piece of cloth with tea wrapped & bound ) can be dropped in the water which pressure cooks the chhole.Using tea bag gives the same brown tinge to chhole.I added a pinch of baking soda to the chhole chana dal mix while it was pressure cooked so that the kabuli chana & chana dal are cooked mashably well !
I did not have badi elaichi & so skipped using it. In the original recipe ,it is added.I added both byadgi mirchi as also 1 hari mirchi as byadgi mirchi has little pungency .
My mom realised that many kairis had been given to us by our neighbour who has planted mango trees at their factory grounds.Since,mango pickle is not relished throughout the year.this is because , somehow,the mango pickle loses its crunchiness as , she thought of grating the kairis.Then she added salt,haldi & hing to the grated kairi.And we bottled this kairi preserve to add to dishes as a souring agent in dishes if a change in sour taste was needed.The bottled kairi preserve is stored in refrigerator.
Ingredients : 1 /2 cup kabuli chana & 1 tbsp chana dal soaked overnight, 1 tsp kairi preserve, 1 hari mirchi roughly chopped,1-2 byadgi mirchi broken into pieces, 1bay leaf,3-4 peppercorns,1 clove, 1/2 inch grated ginger ,1 tsp dhania powder , 1/2 tsp jeera powder, salt to taste, 2 tsp oil.
Method : Pressure cook the soaked chana & chana dal with salt for 2-3 whistles.Then slow down the gas & cook for 15 minutes.Put off gas.
Grind all dry spices.Add adrak & hari mirchi to dry ground spice mixture & grind again.
Take oil in kadhai.Heat the oil.Drop the ground spice mixture in that.After the aroma wafts across, add the pressure cooked chana chhole mix to the spices in kadhai.Mix nicely.Add raw mango preserve.Mix nicely.Let it all boil for 10 minutes.It will start thickening .If you need it to be watery,add water. Put off gas.Serve with rotis,naan ,bhature and rice.
This came out so nicely that I am thinking of making it again & again. No bother of chopping onions & tomatoes .And the taste is so authentic !
I added amla candy piece to the water in which the kabuli chana & chana dal was being cooked.This gives the chana the brown tinge .No haldi was added.Even a teabag can be added to water or tea in a small potli ( a thin piece of cloth with tea wrapped & bound ) can be dropped in the water which pressure cooks the chhole.Using tea bag gives the same brown tinge to chhole.I added a pinch of baking soda to the chhole chana dal mix while it was pressure cooked so that the kabuli chana & chana dal are cooked mashably well !
I did not have badi elaichi & so skipped using it. In the original recipe ,it is added.I added both byadgi mirchi as also 1 hari mirchi as byadgi mirchi has little pungency .
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