Namaskar Welcome to nishamadhulika.com
Today we are making dry peas chole sabzi which are specially served along with aloo tikki in Agra.
Though you can prepare them anytime and serve them with chapatti, parantha, rice or anything as per your desire.
Let’s start with the procedure of making dry peas chole.
Firstly, rinse the dried peas with water thoroughly and soak them in water for 8 to 10 hours.
So, here we have soaked dried peas, let us boil them.
For this, take a pressure cooker and place the soaked peas into it, followed by 1 cup of water.
Make sure that the peas are drenched nicely in water.
Now add ¾ tsp salt as well.
We have taken 1 tsp salt here, but keeping the rest for adding in the masala later.
Mix well and pressure cook the dried peas until one whistle.
These peas are cooked through quite quickly, but we often see that despite of simmering the peas for long hours they don’t turn tender.
In such situation, you can add ¼ tsp baking soda to the peas while cooking them.
Continue cooking the peas as instructed.
When it starts whistling reduce the flame and cook the peas for 2 more minutes on low flame.
After 2 minutes, turn off the flame.
Peas are now cooked through, take off the pressure cooker from flame and let the steam escape on its own.
After this take out the dried peas.
Meanwhile let us prepare masala for the dried peas.
Heat a pan with 2 tbsp oil.
When the oil is hot, add ½ tsp cumin seeds and sauté for a while.
Then add ½ pinch asafoetida as well and keep the flame to prevent browning of the spices.
Also add ¼ tsp turmeric powder, 1.5 tsp coriander powder and sauté the masala for a while.
Now add 1 tsp ginger paste.
Then add tomato-green chilly paste.
We have taken 2 tomatoes and 2 green chilies for making the paste.
So, add this paste to the masala.
If you don’t have ginger paste separately then you can grind it along with the tomatoes and green chilly.
Add this paste to the masala.
We can also take chopped tomatoes and green chilies and saute the masala until oil starts leaving its edges.
and you get grainy textured masala.
Saute the masala on medium flame while stirring at regular intervals.
Oil has started leaving the edges of masala, add ¼ tsp red chilly powder.
If you prefer eating spicy then you can increase the quantity of red chilly powder as per your taste.
Now let us check the peas as the steam has steamed.
Dried peas have turned tender, you can press them to check.
Now mix the boiled peas to the masala.
Add water as required to make the peas thick or thin in consistency.
So, here we are adding ½ cup water.
Now add the remaining salt as well, followed by ¼ tsp garam masala and some green coriander and mix well.
Cover and cook the chole for 3 to 4 minutes on medium flame.
4 minutes are done and the peas are now ready.
Transfer them to a serving bowl and garnish with some green coriander.
Lip smacking and mouth drooling dried peas are ready.
This much of quantity of chole is sufficient for 3 to 4 family members.
Try making this recipe at your home and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
Do subscribe to my YouTube channel as well.