As a first recipe, let me introduce something that my family has been enjoying and yes, it doesn't have a single drop of oil. Now, some traces of fats are already there in the beans and other ingredients as above Dr. team stresses. But I have not added any additional oil. and yes, it does taste good. As I said before, I am not going to change our diet drastically to make it oil-free, but these are some experiments that were approved by my esteemed panel of judges!! ;-) (Read daughter and husband!!)
I have several other recipes of chholays - masala chholay, paneer chholay, palak chholay, Dhingri Chholay (with mushrooms), Khatte chholay, Dry Chholay etc. But all of those recipes are different compared to the following version. You will know why!
Chholay - My Fork over knives experiment
Ingredients
1 1/2 cup soaked garbanzo beans or 1 can garbanzo beans
salt to taste
1 cup finely chopped onion
3/4 cup chopped tomatoes
1 medium yukon gold potato, peeled and cut into 12 pieces
1 1/2 tsp ginger-garlic paste, preferably freshly made
1/2 tsp turmeric powder
1 tsp paprika
1 tsp chholay masala or garam masala
1/4 cup finely minced cilantro
Suggested Accompaniment
Rice Medley
Bell Pepper Koshimbeer
Method
1. In a pressure pan or pressure cooker, combine chopped onion, tomato, potato pieces, ginger-garlic paste, garbanzo beans, turmeric powder, garam or chholay masala, salt and minced cilantro.
2. Add 1 cup water and pressure cook for 3-4 whistles. Let the pressure drop of its own.
3. Open the lid. Add 1/2 cup water. Mash few potatoes to give some thickness.
4. Adjust for salt.
5. Simmer for 5 minutes.
Note -
1. I usually prefer soaking the garbanzo beans rather than using canned version. If using can, make sure that you rinse and drain the beans. In that case, you may need just 2 whistles of pressure cooker since they are already cooked.
2. If you like it more spice, use 2 green chilies, minced and spicy chili powder. Add it along with all the ingredients.
3. Chholay masala is available at Indian stores. I personally prefer Badshah brand but several other brands like Everest, MTR etc may also work equally well.
8 comments:
Wish you and family a very happy new year:-)
the healthy chole recipe looks very inviting!!
Love the food! You’re amazing. This menu is fantastic, It sure will help everyone who’s looking for a perfect menu like this. Thank you for sharing this recipe.
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Hi,
I was wondering if the onion will get fully cooked, will dissolve and come together in gravy form in this recipe or will they float and be seperate. Please let me know. Thanks a lot!
wow..you know i make many bhajis like this..will tell you recipes if you want...thanks
vivari
I usually make any kind of beans in this way for everyday cooking, it is sooo much easy, just dump everything in the pressure cooker, a couple of whistles n voila it is ready to eat....
think you forgot to mention tomato in the ingredient list.
Ramya, Zonia Cruz, Vivari -
Thanks!
Priti -
You can adjust the consistency by adjusting water. I also mash some chickpeas and potatoes to get the desired thickness.
Mayuri -
Thanks for pointing out. I have updated the post with the tomatoes!
Thank you for your reply Meera. I have never cooked onion directly in pressure cooker without frying it in oil till it softens and turns golden brown. It is time consuming but makes the onion dissolve in the preparation. So let me re-phrase my earlier question: Could you see pieces of chopped onion seperate? My fear of cooking this way is that the onion will not get fully cooked and will be noticable to the eye and the tongue. This would happen irrespective of consistency.
I am sorry for pressing on this question, I have some really picky eaters at home and I am really eager to try this method of cooking but feeling hesitant.
Priti -
No problem! I think you may need to experiment a little of your own to suit it to your family's liking. I can only suggest chopping the onions very finely or grinding it to a paste may help a little? Please play around a little to come up with your own version.
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