Ingredients
- 1 Ib uncooked/dry Black Chola
- 2 pcs medium potatoes
- 1/2 cup tomatoes
- 1 cup diced onion
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1/2 cup cooking oil
- 1/2 tbsp turmeric powder
- 1/2 tbsp red chili powder
- 1 tbsp coriander powder
- 1/2 tbsp cumin powder
- 1 stick of cinnamon
- 3 pcs whole cardamoms
- 1 pc bay leaf
- 2 tbsp fried onions
- 2 tbsp freshly chopped coriander leaves
- 1 tbsp salt (for boiling Chana)
- 1 tbsp salt ( for frying)
- 3 pcs whole Green Chili
Instructions
- Wash thoroughly and soak chola overnight with 3 cups of water.
- Boil soaked chola with six cups of water and 1 tsp salt. Boil it for 30 minutes or until the Chola is soft. Strain the water out and set aside the Chola.
- Boil potatoes in a separate pot until soft.
- In a pan warm the cooking oil. Add cinnamon, cardamoms, and bay leaf; fry for 3-5 minutes. Add onions and fry until golden brown. Add ginger and garlic paste and mix well. Then add the tomatoes.
- Add ½ tsp salt to the mixture. Cook for 5 minutes on medium-high heat. Add turmeric, red chili, coriander, and cumin powder and mix well.
- After 2-3 minutes of mixing, add ½ cup of warm water. Mix well, and cover. Cook at medium heat until the oil rises on the top.
- Add boiled Chola and keep stirring until chola and spices are mixed well.
- Then add boiled potatoes, ½ tsp salt, and mix with Chola.
- Cover and cook on medium-low heat for 15 minutes. Uncover, stir, and add the green chilis.
- Cover again and cook for another 15 minutes on medium-low heat.
- Sprinkle fried onions and coriander leaves as garnish.
Nutrition
Calories: 763kcal | Carbohydrates: 93.4g | Protein: 24.6g | Fat: 34.6g | Saturated Fat: 4.9g | Sodium: 208mg | Potassium: 1569mg | Fiber: 24.3g | Sugar: 16.2g | Calcium: 158mg | Iron: 8mg
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