Kadhai Chholey or chickpea curry
This popular chickpea dish from Punjabi cuisine is a hearty, healing food for the soul - comfort food at its best when eaten with fried or baked bread and rice
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 25m |
| SERVES | 4 |
250gm or 1 ¼ cups white gram
A pinch of soda bicarb
100gm salt
750gm or 3 ⅓ cups tomatoes
4 green chillies
40gm or ¼ cup ginger
30gm or ½ cup coriander
8 whole red chillies
10gm or 5 tsp coriander seeds
½ cup ghee
30gm or 5 tsp garlic paste
30ml or 1/2 tbsp lemon juice
10gm or 2 tsp garam masala
3gm or ¾ tsp fenugreek
1. Pick white gram, wash, soak overnight in a pot, drain and replenish with fresh water. Add soda bicarb and salt, boil until tender. Drain.
2. Wash and chop tomatoes. Remove stems, wash, slit, de-seed and chop green chillies. Scrape, wash and chop ginger. Clean, wash and chop coriander. Pound red chillies and coriander seeds with a pestle.
3. Heat ghee in a wok, add garlic paste and stir over medium heat for a minute. Add the pounded spices and stir for 15-20 seconds. Then add tomatoes, bring to a boil, add green chillies, three-fourths of the ginger and one-third of the chopped coriander, reduce to medium heat and fry until the fat leaves the masala. Now add the boiled white gram and fry for another 5 minutes. Adjust the seasoning.
4. Sprinkle lemon juice, garam masala and fenugreek, stir. Remove to a dish, garnish with the remaining coriander, and ginger, and serve with bread/roti.
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