[fusion_builder_container hundred_percent=”no” hundred_percent_height=”no” hundred_percent_height_scroll=”no” hundred_percent_height_center_content=”yes” equal_height_columns=”no” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ video_mp4=”” video_webm=”” video_ogv=”” video_url=”” video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” video_preview_image=”” border_size=”” border_color=”” border_style=”solid” margin_top=”” margin_bottom=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=””][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ spacing=”” center_content=”no” link=”” target=”_self” min_height=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”left top” background_repeat=”no-repeat” hover_type=”none” border_size=”0″ border_color=”” border_style=”solid” border_position=”all” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” dimension_margin=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” last=”no”][fusion_imageframe image_id=”2199″ style_type=”glow” stylecolor=”” hover_type=”zoomin” bordersize=”2″ bordercolor=”#607d8b” borderradius=”7″ align=”center” lightbox=”no” gallery_id=”” lightbox_image=”” alt=”” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]https://satvicfood.chinnajeeyar.org//wp-content/uploads/2018/07/chole.jpeg[/fusion_imageframe][fusion_text]How to prepare chick peas curry ?
Ingredients:
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- chole/ chick peas – 2 cups
- tomatoes – 3
- chilli – 1
- ginger – half inch piece
- cumin seeds – 2 tsp
- carom seeds – 1 tsp
- asafoetida – a pinch
- turmeric powder- a pinch
- red chilli powder/ cayenne pepper- 1 tsp
- butter/ ghee – 2 tbsp
- chole masala powder – 1 tbsp
- salt to taste
- fresh coriander leaves – 1 tbsp (garnish)
- juice of half a lemon
- sugar – 1/2 tsp (optional)
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Procedure:
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- Soak chole overnight.
- Pressure cook them and keep aside.
- Place the tomatoes, chilli and ginger in a blender and blend them into a paste and keep aside (if you want the gravy to be thick just add a 3 tbsp of boiled whole to the tomatoes and blend together).
- In a wok/ kadai, heat the butter or ghee on medium high heat. Once the ghee/ butter is hot add the cumin and carom seeds and asafoetida and fry it for a minute.
- To the above add red chilli powder/ cayenne pepper and fry it for a minute. Now, add the chole masala powder and fry it for a minute .
- To the above add the tomatoes paste and roast it.
- Add the boiled / cooked chole to the tomatoes and add salt and mix well.
- Let them boil for 10 minute for the peas to soak the masalas. Mash the peas a little bit with a potato masher and mix well.
- Now, remove from heat. Add lemon juice , sugar(optional) and coriander and mix well.
- Serve the chole sabzi with rotis/ puris or rice to Krishna and enjoy His prasadam.
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