Recipe of Choley in Karnataka Style
It is best to prepare the Choley in Karnataka Style for the breakfast, so that the Kabuli Chana can be soaked for the whole night. In case you forget soaking the Kabuli Chana beforehand and you need to prepare the Choley in Karnataka Style within an hour or two; you can pour the washed chana into the thermos, half filling it, and fill up with boiling water, Screw the lid on tight and leave it for an hour. Empty out into a stainer, and wash it in 2 to 3 changes of clean water. The Kabuli chana is now as good as soaked overnight.
Ingredients to prepare Choley in Karnataka Style
Kabuli Chana 1 & 1/2 Cups
Ginger 3-cm piece
Green Chillies 1 or 2
Onion (medium size) 4
Tomato (medium size) 4
Lemon 2 or 3
Salt 1 & 1/2 Tea Spoon
Oil 2 Table Spoon
Cummin Powder 2 Tea Spoon
Coriander Powder 2 Tea Spoon
Turmeric Powder 1/2 Tea Spoon
Red Chilly Powder 1/2 Tea Spoon
Garam Masala Powder 2 Tea Spoon
Ingredients for Garnishing Choley in Karnataka Style
A small bunch of coriander leaves.
Onions cut in round shape.
Lemon sliced to fix in the corner of a bowl.
Tips for the alternative choice of Ingredients to make Recipe of Choley in Karnataka Style
The standard recipe for Choley uses tamarind paste for sourness. This Choley in Karnataka Style contains lime extract instead. The reason for this alternative is to marinate a seasoningg of onion, chilli and ginger. If you wish to go with the standard recipe choice then opt the tamarind paste instead of lemon.
pre Preparation of Choley in Karnataka Style
1 Wash the channa and soak in water overnight.
2 Wash and peel the Ginger and wash it again. Then dice it into fine pieces.
3 Wash the green chillies and chop it fine.
4 Peel the onion and chop it fine.
5 Clean the tomatoes in water and chop it finely.
6 Wash the lemon and squeeze out the juice. See that you get 2 to 3 table spoons of juice.
7 Wash and chop the coriander leaves.
8 Clean and cut the onion and lemon for garnishing.
How to make Choley in Karnataka Style
1 Put in mixer grinder, green chillies, lime juice, 1 & 1/2 table spoon of chopped onion and 1/2 tea spoon of salt, mix well and reserve in a small bowl.
2 Drain the Chana, wash again and put it into pressure cooker with fresh water to cover it by 1 to 2 cm.
3 Cook till the Chana is tender. The time it takes for the chana to cook depends on its variety, but chana can hardly be overcooked.
4 When the chana is cooked, take out a cupful of chana and mash it with a potato masher or a fork.
5 Return the mashed chana to the cooker pan and stir into the gravy to thicken it.
6 Now heat the oil in a large heavy-bottomed pan or kadai, burning it if using mustard oil.
7 Add the remaining onions, and fry on medium to high till it begins to turn golden.
8 Add all the spice powders except the garam masala and stir well to mix.
9 Stir in the tomatoes, lower the heat, cover and cook for a couple of minutes till they give up thier juice. Raise the heat and stir-fry for another few minutes till nearly dry.
10 Add the tomoato masala to the chana, together with the garam masala and the remaining salt.
11 Bring back to the boil, cover, reduce the heat to low, and simmer for 10 to 1 minutes, stirring occationally.
12 Check that the Choley is of the right consistency, neither too dry nor too watery. If it is very dry, stir a cup of water; if watery, cook uncovered during this final simmer.
13 Now Stir in the reserved onion mixture from the grinder and the Choley in Karnataka Style is now ready.
14 Serve the Choley of Karnataka Style hot or luke warm, garnished with the coriander leaves along with chappathi, poori, roti or paratha.
Note: Kabuli Chana used to be the very devilish to tenderise, even after proloanged soaking, and the standard method was to add a little bicarbonate of soda in the cooking. This did the trick of tendering, but the taste of the Karnataka Style Choley changed slightly. Nowadays improved varieties are being cultivated, which tend to be less recalcitrant.