Ingredients:
While chhole (boiled): 1 cup
Onion (sliced): 1
Ginger (grated): 1/2 inch
Tomato (chopped): 1
Green chilli (finely chopped): 1
Cooking oil: 2 tsp.
Salt to taste
Red chilli powder: 1/4 tsp.
Turmeric powder: 1/4 tsp.
Kasoori methi: 1/4 tsp.
Mango powder: 1/4 tsp.
Cumin seeds: 1/4 tsp.
Black peppercorns: 1/4 tsp.
- Heat oil and crackle the cumin seeds. Add peppercorns and onions and sauté until the onions are transparent. Add ginger, tomato and green chilli.
- Sprinkle salt and mix well. Let cook until the tomatoes begin to soften. Add red chilli, turmeric, mango powder and kasoori methi and mix well. Let cook for about a minute.
- Add the boiled chhole and mix well to coat with masala. Add very little water if required. Mix and let cook on medium flame for another 2 minutes. Sprinkle lemon juice and serve.
- This is a dry and quick chhole recipe for lunch box with plain or jeera rice.
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