CHHOLE WITH JEERA RICE (YEH DIL MAANGE MORE....)

Name: CHHOLE WITH JEERA RICE (YEH DIL MAANGE MORE....)
Total time: 1800 s
Yield: 2 to 3 people
Cuisine: Indian
Ingredients: 2 cups To pressure cook —-soaked chickpeas(overnight); 5-6 cup water; ,5-6 green cardamom pods,; 5 black peppercorn; 2 bay leaves,; 2 cinnamon sticks,; 4 - 5 dried amla piece,; as per taste, salt; 1 tablespoon oil,; 4 cloves,; 2 small onions,; 2 teaspoons ginger-garlic paste,; 2.5 cups pureed tomatoes from 4 medium tomatoes,; 3 teaspoons chole masala; 2 teaspoon red chili powder or to taste,; 1teaspoon paprika powder,; 1 teaspoon cumin powder,; to taste salt; 2 tbsp ghee, chopped coriander; 200 g Rice; 400 ml Water; as per needed Tej patta, jeera, small javitri; -3tbsp desi ghee

Honey @Honey_kitchen12

किसी ने सही कहा है माँ के हाथों में जादू होता है....और ये recipe मेरी माँ की जादू की झप्पी के जैसी है...माँ जब इसमें देसी घी डालती थी इसका जादू सर चड्ड कर बोलता था....secret ingredient- देसी घी
#CC2022
#Week2

CHHOLE WITH JEERA RICE (YEH DIL MAANGE MORE....)

Share its first Cooksnap!

Honey @Honey_kitchen12

Edit recipe

See report

Add Cooksnap

Ingredients

30min

2 to 3 people

2 cups To pressure cook —-soaked chickpeas(overnight)
5-6 cupwater
,5-6green cardamom pods,
5 black peppercorn
2 bay leaves,
2 cinnamon sticks,
4 - 5dried amla piece,
as per taste,salt
For Chhole Masala-
1 tablespoonoil,
4 cloves,
2 small onions,
2 teaspoons ginger-garlic paste,
2.5 cups pureed tomatoes from 4 medium tomatoes,
3 teaspoons chole masala
2 teaspoonred chili powder or to taste,
1teaspoon paprika powder,
1 teaspoon cumin powder,
to tastesalt
To Garnish-
2 tbspghee, chopped coriander
Jeera Rice—-
200 gRice
400 mlWater
as per neededTej patta, jeera, small javitri
-3tbspdesi ghee

Cooking Instructions

30min

1

Soak the chickpeas overnight in enough water to cover them. In the morning, drain the water.
In a pressure cooker add the soaked and drained chickpeas, 2 tea bags, bay leaves, cardamom, cinnamon stick, salt and 4 to 5 cups water. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes.
2

In a wok, heat 1 tablespoon of oil. Once hot, add cloves and grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color.
Add ginger-garlic paste and cook for 3-4 minutes
3

Now add the tomato puree, stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent the splash all around.
Add the chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for a 1-2 minutes.
4

Add the chickpeas next and stir will all the chickpeas are coated with the spices, around 2 minutes.
Add water (which was used for boiling the chickpeas), cover the pan and let it simmer at medium-low flame for around 30 minutes. The gravy will thicken after 30 minutes so add water accordingly.
5

Now sprinkle some garam masala and kasoori methi...
6

Now add 2tbsp ghee and chopped coriander..
7

Chhole gravy is ready... serve with jeera Rice
8

JEERA RICE-
Soaked Rice 20 -25 minutes..
9

In a wok add desi ghee, heat it and add jeera, javitri, tej patta
10

Now add soaked Rice..cook for 3minutes
11

Now add water (hot) and salt
12

Cover it and Cook for 15 to 20minutes
13

Switch off the gas and leave the rice covered for extra 5min
14

Serve it with Chhole gravy...