21 November 2013,14:41 by

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Serves :

Preparation Time :
1 hour

Cooking Time :
1 hour

Preparation Method :

  • Wash the chickpeas and gram and soak them in water overnight. Drain and rinse thoroughly.
  • Parboil the chickpeas and gram in a pressure cooker with 600 ml of water, for 30 minutes after the cooker reaches full pressure.
  • Transfer them to a bowl and mash them lightly with a fork keeping half of them whole. Set aside.

The Curry

  • To make the base for the dish, heat the oil in a kadai and add the whole spices and bay leaf. Saute them on medium heat, till they crackle.
  • Add the onions and saute for a few minutes, till they turn light golden brown.
  • Stir in the ginger and garlic and saute, till they softened and lightly coloured.
  • Sprinkle in the spice powders, salt and saute for a couple of minutes, till they aromatic and toasted.
  • Add a few drops of water to deglaze the pan and lift up the spices stuck to-the base.
  • Mix in the cooked chickpeas and gram. Turn up the heat and fry them in the masala base, till they are well coated.
  • Add the tomatoes and continue to fry on high heat, till they begin to disintegrate. Sprinkle in the sugar and mix well to combine.
  • Pour water. Stir to combine, bring to a boil, turn the heat down and simmer gently for about an hour.
  • Cook the chickpeas and gram, till they soft and creamy in texture and the gravy thickens.
  • Once the chola is cooked, Add the butter and lime juice to lift the flavours.
  • Sprinkle the coriander leaves into the cooked cholas. Mix everything together a few times.


  • 200 grams chickpeas
  • 200 grams whole Bengal gram

The Curry Base

  • 2 teaspoons IDHAYAM sesame oil
  • 1" cassia stick
  • 1 teaspoon cumin seeds
  • 4-5 cloves
  • ¼ teaspoon whole black peppercorns
  • 4 green cardamoms
  • 2 brown cardamoms
  • 1 bay leaf
  • 1 ½ onions, chopped fine
  • ½ " ginger, chopped fine
  • 5 garlic cloves, chopped fine
  • ½  teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • A pinch of asafoetida powder
  • 1 teaspoon salt
  • 3 tomatoes, chopped fine
  • ½ teaspoon sugar
  • 2 teaspoons butter
  • Juice of ½ a lime
  • 2-4 teaspoons chopped fresh coriander leaves

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