Peas, potatoes, cabbages, arbi, yam, sweet potato, papdi lilva, moong dal, massor dal, toor dal, channa dal and all other pulses are GAS according to my resident food scientist- J. He eats them with great discomfort. The only gas that he is willing to intake is chole. He can eat it week after week and not be bored. I am sick of that yellow chole and want to move on. I did (sort of) from yellow to black.
1/2 cup black channa -soaked overnight and pressure cooked (with salt) till soft
1.5 tsp coriander seeds
1/2 cup coconut
2-3 dried red chillies
2 cloves garlic
1/4 tsp garam masala
1/2 an onion thinly sliced
1/4 tsp mustard seeds
1/2 tsp urad dal
few curry leaves
Heat 1 tsp oil and saute the garlic till it turns light brown. Add the coriander seeds and dried red chillis saute till it changes colour. Add the coconut and saute for just 2-3mins. Cool and blend this into a fine paste with adequate amount of water.
Add this paste to the cooked channa (don't throw the water in which the channa was cooked. Yes, it does look like muddy-water but it has all the starch which lends thickness to this chole) Simmer for 10 mins. Now prepare the tadka, add 1 tsp oil add the mustard seeds, urad dal, curry leaves and onion. Saute till onions turn soft and translucent. Add this (add additional water if required) and the garam masala to the chole and simmer for just 2-3 mins. Done.
My mom makes this with pooris and I did the same. It had been a loooooong time since we ate pooris and so this was definitely a treat.
This chole goes to the GFAOU event -- Gas For All Of Us :P Have you sent yours?