Chole Curry Andhra Style(Chick Pea Curry)

Chole Masala Curry / Chana Masala Curry:

Chole curry is very popular dish that is served with roti,naan,poori in INDIA.
It is popular in indian restaurants in other countries like USA, LONDON.
Main ingredient is chick peas.Different variations of this dish are available.
This is my recipe that goes well with any kind of bread(roti/poori/naan).
Hope you enjoy making it and serving it.



INGREDIENTS:

Chick peas/Pedda Senagalu- 1cup(soaked overnight/canned)
Onion-1small
Tomatoe-2
Garam Masala powder-1tspn
Red Chilli powder-1tspn
Cumin powder-1tspn
Coriander powder-
Amchur powder-1/4tspn(or 1/2 tspn tamarind paste)
Kasoori Methi-1tspn
Mint-10leaves
Turmeric powder-1/8tspn
Salt to taste.
Water-1cup

Cilantro for garnish

Popu/Tadka ingredients:

Oil-2tbspn
Mustard seeds-1/2tspn
Cumin seeds-1/2 tspn
Curry leaves-10
Bay leaf-1

PROCESS:

First pressure cook the chana daal/senagalu for 4whistles and keep them aside.
If using canned you can directly use them while cooking.
If all the spices are not available and if you have store bought chole masala powder
can add that too.

Slice the onion and grind to rough paste, keep it aside
Dice tomatoes and grind to paste ,keep it aside.
Take a pan/kadai  add oil and once its warm  add popu/tadka and as they splutter
add onion paste and fry the paste in medium heat till the raw flavour goes away,by
stirring it so it doesnt stick.It will be about 10-15min on low heat.
Add tomatoe paste and fry for 5min by stirring it on med-high flame, till the water
evaporates and oil leaves out.
Now add turmeric powder and all other spices,mint and fry for a min.
Now add cooked chana daal/senagalu and salt if needed and a cup of water and cook
on medium heat covered for 15min.
When it has reached desired consistency , add kasoori methi (acc to taste) and stir and
turn off .Add cilantro for garnish and serve warm with roti/poori.
It can also be served with pav bread.

For creamy consistency can add 2tbspn of cream and turn off.

I hope you will enjoy this recipe with family and friends.

Andhra Sambar !

INGREDIENTS:

Tuvar/toor daal-1cup

Onion sliced-1/4cup

Green chilli sliced-4

Tomato cubes-1/4cup

Sorakaya/bottlegourd cubes-1/2cup

Bhendi/okra/ladyfinger pieces-1/4cup

Pepper/Eggplant pieces-1/4cup

Drumstick pieces-1/4cup

Ginger chopped-1tspn

Red chilli-2

Hing/Igua-1/4tspn

Sambar powder-1tbspn

Mustard seeds-1/2tspn

cumin seeds-1/2tspn

Urad daal-1/2tspn

Garlic mashed-1clove

Turmeric powder-pinch

Curry leaves-1stem

Chopped cilantro-1/4cup

Salt to taste

Tamarind-2inch size

PROCESS:

Wash and dice all the vegetables.You can add or remove any vegie acc to your taste.

Wash toor daal and add water and cook it along with turmeric powder in a pressure cooker.

Once daal is cooked mash it with ladle.
Cook all the vegies together in a cup of water in cooker for just 3whistles or you can cook outside also in a pan.

Once the vegies are cooked ,to this add cooked daal, and tamaring water -1cup and extra water depending on the consistency u like(around 3-4cups of water).

Add salt to taste and sambar powder .Let it come to boil (takes about 10-15min).

Take a pan for tadka.Heat some oil in a pan, add mashed clove,mustard, cumin seeds, urad daal,red chillies, green chillies, curry leaves and keep frying for a few minutes. Finally before removeing it from flame add hing and season the sambar with tadka.

Add chopped cilantro on the top ofr garnish.

Garamagaram sambar ready to serve with rice or with idly/dosa.