Friday, November 8, 2013



This recipe is made with just a teaspoon of oil and is the healthy version of chole, (chick peas) traditionally made with a lot of ghee/oil in Punjabi cuisine.

This recipe is from one of my favourite cook books, "Cooking With 1 Teaspoon Of Oil" by the legendary culinary expert, Tarla Dalalji, who sadly passed away a few days ago. Many of my generation learnt cooking through her recipes. She had one of the earliest cooking shows on television in India, apart from writing so many cook books. I am the proud owner of some of these.

  • Chick Peas ( Kabuli Chana), soaked overnight, 1 cup
  • Cumin seeds, 1/2 tsp
  • Onion, finely chopped, 1/3 cup
  • Ginger, grated, 1/2 " piece
  • Garlic cloves, grated, 2
  • Tomatoes, chopped, 1/2 cup
  • Chole masala (channa masala), 2 tsp
  • Chilli powder, 1 tsp
  • Amchur (dry mango) powder, 1 tsp
  • Turmeric powder, (haldi) , 1/4 tsp
  • Coriander (dhania) powder, 2 tsp
  • Cumin seed ( jeera ) powder, 1 tsp
  •  Oil, 1 tsp
  •  Salt, to taste
Pressure cook the chick peas until they are soft and cooked. Drain and keep aside.
Heat the oil in a non-stick pan, add the cumin seeds and fry.
When the seeds crackle, add the onion, ginger and garlic, saute till the onion turns golden brown. Add the tomatoes and saute for 5 minutes.
Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin powder and salt. Saute for another minute.
Add the chick peas and 1/2 cup of water and mix well. Simmer for 10 minutes.
Serve hot. 

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