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CHIKR CHOLAY (Lahori White beans)

Chikar-cholay-and-pathooray

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150
prepare
25
cook
2
serves

INGREDIENTS

250g Kabuli channa (white beans)
50g Rajma (red kidney beans)
2 tsp. tea powder
5 pcs. garlic cloves, divided
1 pc. cinnamon
1/2 tsp. black pepper
2 - 3 pcs. green chilies, if desired
1 pc. ginger
1/2 tsp. eating soda (Meetha Soda)
3 tsp. Annardana paste
1/4 tsp. mango powder (aamchur)
1 tsp. garam masala
3 pcs. potatoes, cut in medium sized, boiled
1/2 cup tomato, chopped
2 tsp. ghee (vegetable fat)
salt, to taste
1 - 2 pcs. bay leaf (tej patta)
2 tsp. mustard seed (Rai Dana)
2 tsp. zeera (cumin seeds)
1 tsp. fenugreek seed (methi dana)
1 - 2 pcs. red chilies

INSTRUCTIONS

  1. 1
    For Masala: In a pan, fried dry all masala ingredients such as bay leaf, mustard seed, zeera, fenugreek seed and red chillies. Put it in a mixer and ground to powder.
  2. 2
    In a big vessel pour water, eating soda and salt. Add Kabuli channa and Rajma. Soak over night or minimum of 12 hrs.
  3. 3
    In a small pouch, mix a drop of water with tea leaves. Cook channa, rajma mix with tea leaves pouch until soft. Discard tea leaves pouch when cooked.
  4. 4
    In a small bowl, add garlic, cinnamon (dalchini), black pepper, 2 pcs. green chillies and ginger; mix all together until paste. Add cooked channa and Rajma. Stay away from high temperature.
  5. 5
    In a deep pan or iron wok, pour left-out water from cooked channa and rajma into boil. Add dry masala, garam masala, annardana paste, aamchur powder and black pepper powder; simmer for 3 - 5 minutes.
  6. 6
    In a food processor, add 1/4 of channa and Rajma; mix together until paste. Then, cook for 5 minutes.
  7. 7
    Cook all ingredients until masala stick to channa and Rajma.
  8. 8
    In the pan itself spread cooked chhole to corners, make space at the center of pan.
  9. 9
    In separate regular pan, heat ghee until you smoke. Pour ghee at the center space of the iron wok; cover it with chhole. Warm it with closed lid for a while. Garnish with potato slices, tomatoes and long cut green chillies.

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preparation methods
Meals/Courses
cuisines Asian, Indian, Other Asian
dietary restrictions Halal, High Fiber, Low & No Sugar, Low Fat, Low Sodium, Vegan
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