Kadai Chole: Street Food Style: Dry Version

For all this time if like me, you have also thought that Channa Massala/Pindi Channa is similar to Kadai Chole,  then you are mistaken. Well Channa Massala or as we say regular chole is wet in consistency whereas Kadai Chole is the drier version. While making channa massala you want the chole to be dark in colour and that is why you need to add tea bags while boiling the chickpeas but so is not a case in kadai chole. Please go to my recipe for- Punjabi Chole: ChannaMasala for detailed recipe.

Just like Rajma Chawal (red kidney beans and rice) Chole Chawal is also a popular combination. But Kadai Chole as already mentioned is very dry and thus doesn’t go well with rice. I believe Kadai Chole is overwhelming when served with indian breads.

Kadai is an Indian utensil just like a wok but it’s heavy bottomed which makes it perfect to roast the massala. One of the most important ingredients to bring that exotic flavour is ajwain or carom seeds. The final step of kadai chole street food style authentic recipe involves tadka/tempering of ajwain and ghee. Here is how to make Kadai Chole.

Ingredients:
2 cups chickpeas/ chole
2 teaspoon garam masala
2 medium tomatoes- finely chopped
1 large onion, chopped
3 cloves garlic, grated
2-3 green chillies, slit
2-3 cloves/laung

1 black cardamom/badi elyachi

2 inch cinnamon stick/dal chinni

1 teaspoon turmeric powder/haldi

1 tablespoon coriander powder/dhaniya powder
1/2 teaspoon red chili powder/lal mirch
2 teaspoon cumin powder/jeera powder
1 tablespoon cumin seeds/jeera

1 inch ginger, cut into thin strips
salt to taste

1 tablespoon lemon juice
3 tablespoon oil

1 teaspoon ghee

1/4 teaspoon carom seeds/ajwain

2 tablespoon coriander leaves, chopped

Method:
Wash and soak chana in 3 cups of water overnight. Drain and pressure cook with 3 cups of water and salt and turmeric for 3-4 whistle.
Heat oil in a kadai. When hot add laung, elaychi, cinnamon stick. Let it roast for 5 seconds.

Add in cumin seeds. Let it crackle.

Add chopped onion and grated garlic. Sauté till onions become soft and transparent.

Add chopped tomatoes. Mix in coriander powder, jeera powder, red chilli powder, garam massala. Add 1/2 glass of water. Cover and cook on low to medium flame for 8 minutes.

When tomatoes and soft and massala is well cooked, add in green chillies, ginger and lime juice.

Add boiled chickpeas. Cover and cook again for 10 minutes.

In another pan heat ghee, when ghee gets hot add ajwain seeds. Let it crackle. Add this as a tempering on the cooked chickpeas.

Mix. Garnish with chopped coriander leaves.

Serve hot.