Description
A very popular punjabi dish made of chickpeas (Garbanzo beans) to be had with nan or batura.
Sundal kuzhambhu / Chole masala / Kabuli kadala curry / Chickepeas masala / Kondai kadalai kuzhambu
| Ingredients | |
|---|---|
| 1 cup | Chickpeas or chana |
| 2 nos | Onions |
| 1 no | Tomato |
| 2 nos | Green chilli |
| 2 inch | Ginger (crushed) |
| 3 clove | Garlic (crushed) |
| ½ tsp | Mustard |
| ½ tsp | Cumin seeds |
| 1 no | Bay leaf |
| 2 tsp | Red chilli powder |
| 2 tsp | Corrainder powder |
| ¼ tsp | Turmeric powder |
| 1 tsp | Channa or chole masala powder(store bought) optional |
| 6 stks | Corrainder leaves (chopped) |
| 4 tsp | Oil |
| 1 tsp | Ghee |
| 1 cup | Water (or retain juice from cooked channa) |
| ½ tsp | Garam masala powder |
| 3/4 tsp | Salt (for gravy) |
| 1/2 tsp | Salt (for cooking the chana) (Some store bought chana already includes salt)
Check before adding, skip this portion if you’re not sure)
|
Instructions
If using store bought pre-cooked chickpeas which is also known as Garbanzo beans, this dish can be made in minutes. But if using dried chickpeas, it has be washed and soaked in water overnight or atleast for 5 hours. Pressure cook it with water and salt until soft or up to 5 whistles(approx). Blend half of the boiled channa to a fine paste like consistency and keep aside.
In a pan heat oil and ghee and slightly toast bay leaf , mustard and cumin seeds, followed by chopped onion, crushed ginger, garlic and green chillies. Fry them until translucent and add chopped tomatoes and cook for a while. Now add all dry masala powders like turmeric, red chilli powder, corrainder powder, garam masala and salt along with ground channa paste and stir to combine. Add the remaining boiled channa along with a cup of water and bring to a boil and reduce to simmer. Store bought chole or channa masala powder can be mixed at this stage to get the fancy restaurant style look. But its purely optional, the dish will still taste good. Check for salt and garnish with chopped corrainder leaves and serve with hot poori or bhatura.
26 Comments
I tried this recipe Mullai Mam, it came out really very well. Thank you so much. Yummy!!! 🙂
Thanks Rani.
Ms.Mullai,
I am learning to cook. I read many recipes from various sites. I find the following frustrating.
1.Salt to taste – People like me dont know whether we should add 1 spoon or 1/2. What is the standard measure? (of course we can change according to our taste. But what is the standard requirement?)
2.Water to add – same thing here too
3.Approx time for cooking at each stage. – same thing here too.
Your recipes are a class apart. You give us maximum details and always think of ametures like us.
Today I tried your Egg Salna. My wife and daughter loved it. The taste of it and the fact that I cooked it. Hats off to you. Now I am more confident and look forward to try a new dish.
Which store bought chole masala powder do u use mullai?
I usually buy Everest or King masala. Actually you don’t even need it, just use regular garam masala, it will still taste good. Thanks.
Great recipe.. 🙂 i have made it several times now and my hubby loves it!
Thank u so much for ur receipes Mullai.. ur great!
the store bought chick peas have some liquid content for preservatives,do i add that or i need to wash out?
Kavi, there’s nothing wrong in using, its just the starch. They are usually loaded with salt and rinsing could one good reason to remove. To drain or not to drain really has to do with the recipe. If the thick, starchy liquid adds something to the recipe, say if its corn… and you’re making corn soup, then use the starch for thickening the soup. In this recipe you don’t need too much starch so discard the liquid and rinse the channa before use.
Hello Mullai, I would like to know if you have a preference on the Store bought Channa masala powder. I am not liking the ones I am trying. It actually changes the entire taste of the curry. Please advise
Hi I started using your recipes and it is very good with a clear steps and nice presentation. In this recipe you've mentioned as "Blend half of the boiled channa to a fine paste like consistency and keep aside. " Can you Pl clarify the doubt as when you will use this blended half. Also you've mentioned as "Add the remaining boiled channa " in the end. So can you Pl clear this doubt. Thanks and Regards, Venkat
Venkat, Once you boil the channa, reserve little for making a paste, this gives a thick gooey consistency to the gravy. You should add the puree as well as boiled channa after adding the masala powders. Add water to adjust the consistency and bring to boil. Hope this helps, thanks.
Thanks for ur response and I did this cucumber and chickpea salad using black channa from ur site yesterday it was awesome….
Hey Mullai ,
Can I do the same preparation with black channa coz i have lots of black channa and I want finish them up!!! Please help…
Abigail, black channa suits only for simple salads or sundal varieties. Its got a thick outer covering and doesn't suit much for gravy. Even after cooking it will be dry and chewy and won't blend well with masala.
Nice presentations By Mullai .Hi Mullai, I'm selvi from japan.Ur Recipes looks so good…My friend told me about this site…After visiting to this site, i saw ur recipe.Ur presentation is very very nice..so every day i never miss to check ur recipe.The way u r presenting is tempting us to try the recipe..I tried ur onion pakoda and ennai kathirikai..it came out very well.Thanks…Waiting to see more recipes…..
This was easy to prepare and taste was good. Thanks, Mullai.
Hi Mullai!!!
One of my friend referred ur pages.My husband is fond of chettinadcuisine..so i was trying ur recipies one by one..and the response i get from my husband ooooooooooooooo :-)..nice of u Mullai..u r doing a great job..keep up the good work…
:-))..the above one u have done is a bit combined of my mom style…Today i tried and the result…obviously it is good….
Sumi
Sumi, Thanks, seems you are being showered with oooooooo's and ahahhaaaa's enjoy every moment and relish. Appreciate your comments and keep visiting for more.
Can we add the water in which the chick peas has boiled to the gravy? The nutrients in the chick peas might be lost if we strain the water in which it has cooked. But will it affect the tase of the dish?
You can use the stock to make gravy.
hai mullai i tried out ths recipe as a side for poori.it came out very delicious
.thanq
Hi Mullai
The recipe was excellent. But i felt the dish to be little hot, so i reduced the chilli powder to 1/2 tsp and green chilli to one.
May be bcoz, the chilli pwd i am using is hot.
Anyway good going Mullai. All the best.
Bindu
its awesome recipe…best chole we had till now…thanks a lot
Hai Mullai,
Now only going to keep this menu. But ur menu will be good. Thanks a lot mullai. If got time give us more menus
bye:))
Page 1 recipe will not print, comes out without recipe. I would really like to print this, sounds so tasty.
I will check.