Indian Chickpea Curry: Chola

Name: How to cook Indian Chickpea Curry: Chola - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Indian Chickpea Curry: Chola

In temples, they serve this without onions and garlic, as a special Buddhist dish. My husband didn't care for this type of legume, but when I came up with a super spicy version, it's become one of his favorites. Sometimes, he even eats it all up!!! Since the fried bread uses a lot of oil, as does the roux, you may not want to think about the amount of calories. But reducing the oil also will compromise the taste, so I recommend using the full 7 tablespoons of oil. Be sure to serve it piping hot.

Ingredient

Food ration :

2 servings

Chickpeas (canned)

1/2 large

Onion

Green chili peppers

1 tbsp

Ginger

3 clove

Garlic

Salt

7 tbsp

Vegetable oil

spoon ＃Garam masala

-1 1/2 spoons ＃Cumin powder

spoons ＃Coriander powder

spoon ＃Red chili pepper powder

1 tsp

※ Cumin seeds

※ Red chili peppers

※ Cloves

Cooking instructions

* Step 1

Rinse the chickpeas in water. Dice the onion into large pieces, mince the green chili peppers, ginger, and garlic, then prepare the roux as you would for making tomato and potato based curries. Add the whole spices marked with ※, powdered spices marked with #, and salt. Then, add the vegetable oil to taste. I recommend using 7 tablespoons!!

* Step 2

This is how your roux should look. An easy way to tell if your roux is ready: the oil starts separating from the roux, and the spices become pleasingly aromatic.

* Step 3

Add the chickpeas to the finished roux.

* Step 4

Add water to cover the chickpeas, and simmer for about 20 minutes. Feel free to use a pressure cooker to save time.

* Step 5

It's ready when the chickpeas become well saturated with the flavors of the soup.

* Step 6

P.S.: Here's the secret to our family's curry. Mash about 1/3 of the chickpeas with a ladle to enhance the creaminess of the soup. This will help the chickpeas blend well with the soup, and allow you to thoroughly enjoy the spicy roux.