Sujata Chhole Curry Recipe
50 Minutes Total
4 Servings
From the land of Punjab, this tangy gravy preparation is laced with tamarind and a hint of sugar.
Ingredient List
- 1 packet Sujata Sauce Mix for Chhole Curry
- 5.2 oz. (150g) Chana (chickenpeas) (soaked overnight)
- 25.5 fl. oz. (750ml.) Water
Preparation
Pressure Cooker:
- Soak 5.2 0z. (150g) chana (chickpeas in half a liter water (to be soaked overnight). Drain the water and wash soaked chana in running water. In a pressure cooker, cook soaked chana with 20.5 fl. oz (600mI.) of water for 2 whistles. Lower the flame & allow to cook for another 30 minutes.
- Whisk the entire content of this packet with 5 fl. oz. (150 ml.) of water in a frying pan & cook until dry (7-8 minutes). Add the cooked chana from the cooker along with the gravy becomes thick (8-10 minutes).
Stove Top:
- Soak 5.2 oz. (150g) chana (chickpeas) in haIf a liter water (to be soaked overnight). Drain the water and wash soaked chana in running water. Take soaked chana, entire contents of this packet and 34 fl. oz. (1 liter) of water in a cooking pan. Mix well and cook for about 30 minutes until chana turn soft.
Tips
- This Mix contains oil, salt and spices. Add salt to taste.
