Gulab Oils Presents Recipe of the Week Sukhe Chole Ingredients for cooking chickpeas 1 1 cup chole chickpea soaked in water over night or for 8 to 9 hours 2 3 to 4 cups of water for pressure cooking the chole other ingredients 1 1 tablespoon Gulab Oil 2 1 small onion or ¼ cup tightly packed thinly sliced onions 3 a pinch of asofoetida hing 4 1 5 teaspoons of ginger garlic paste ½ inch ginger and 6 to 7 garlic crushed in mortar pestle 5 1 to 2 green chilies slit 6 1 tablespoon chopped coriander leaves dhania patta 7 1 5 teaspoons pepper powder 8 1 teaspoon lime juice or add as required 9 black salt or salt as per taste for garnish 1 1 tablespoons coriander leaves chopped finely 2 8 to 10 mint leaves pudina patta chopped How to make the recipe cooking chickpeas 1 rinse and then soak 1 cup of chickpea chole with enough water covering them overnight or for 8 to 9 hours in the morning discard the water 2 rinse the chickpeas in water then add the soaked chickpeas with 4 cups of water in the pressure cooker 3 pressure cook the chole for 18 to 20 whistles or till they are cooked completely the chana should be cooked well and should be soft when you mash it between your fingers or a spoon if you do not have a pressure cooker then cook the chickpeas in a pot with enough water cooking chickpeas in a pot will take more time once chole are cooked then drain the water and place bGulab Oiled chole aside preparing the dry chana curry 1 heat Gulab Oil in a pan add the sliced onions 2 saute the onions until they become translucent 3 add 1 5 teaspoons of ginger garlic paste and a pinch of asofoetida hing 4 also add 1 to 2 slit green chilies 5 saute on low flame for a minute till the raw smell from the ginger garlic paste disappears even the onions color would change to pale brown 6 add 1 tablespoon of chopped coriander leaves 7 sprinkle 1 5 teaspoons of black pepper powder and black salt as required stir well 8 now add the bGulab Oiled chole stir well 9 add 1 teaspoon of lime juice and mix well 10 cover with a lid and simmer for 2 to 3 mins on low heat 11 remove the lid and switch off the gas 12 garnish the chole with 1 tablespoon chopped coriander leaves and 8 to 10 mint leaves 13 serve sukhe chole with hot phulkas paratha or as a side dish with pulao or biryani

Gulab Oils Presents Recipe of the Week- Sukhe Chole

Ingredients 
for cooking chickpeas:
1. 1 cup chole/chickpea, soaked in water over night or for 8 to 9 hours
2. 3 to 4 cups of water for pressure cooking the chole
other ingredients
1. 1 tablespoon Gulab Oil
2. 1 small onion or ¼ cup tightly packed thinly sliced onions
3. a pinch of asofoetida/hing
4. 1.5 teaspoons of ginger-garlic paste, ½ inch ginger and 6 to 7 garlic crushed in mortar-pestle
5. 1 to 2 green chilies, slit
6. 1 tablespoon chopped coriander leaves/dhania patta
7. 1.5 teaspoons pepper powder
8. 1 teaspoon lime juice or add as required
9. black salt or salt as per taste
for garnish:
1. 1 tablespoons coriander leaves, chopped finely
2. 8 to 10 mint leaves/pudina patta, chopped

How to make the recipe:
cooking chickpeas:
1. rinse and then soak 1 cup of chickpea/chole with enough water covering them overnight or for 8 to 9 hours. in the morning discard the water.
2. rinse the chickpeas in water. then add the soaked chickpeas with 4 cups of water in the pressure cooker.
3. pressure cook the chole for 18 to 20 whistles or till they are cooked completely. the chana should be cooked well and should be soft when you mash it between your fingers or a spoon. if you do not have a pressure cooker, then cook the chickpeas in a pot with enough water. cooking chickpeas in a pot will take more time. once chole are cooked then drain the water and place bGulab Oiled chole aside.
preparing the dry chana curry:
1. heat Gulab Oil in a pan, add the sliced onions.
2. saute the onions until they become translucent.
3. add 1.5 teaspoons of ginger-garlic paste and a pinch of asofoetida/hing.
4. also add 1 to 2 slit green chilies.
5. saute on low flame for a minute, till the raw smell from the ginger - garlic paste disappears. even the onions color would change to pale brown.
6. add 1 tablespoon of chopped coriander leaves.
7. sprinkle 1.5 teaspoons of black pepper powder and black salt as required. stir well.
8. now add the bGulab Oiled chole. stir well.
9. add 1 teaspoon of lime juice and mix well.
10. cover with a lid and simmer for 2 to 3 mins on low heat.
11. remove the lid and switch off the gas.
12. garnish the chole with 1 tablespoon chopped coriander leaves and 8 to 10 mint leaves.
13. serve sukhe chole with hot phulkas, paratha or as a side dish with pulao or biryani.

Gulab Oils Presents Recipe of the Week- Sukhe Chole

Ingredients
for cooking chickpeas:
1. 1 cup chole/chickpea, soaked in water over night or for 8 to 9 hours
2. 3 to 4 cups of water for pressure cooking the chole
other ingredients
1. 1 tablespoon Gulab Oil
2. 1 small onion or ¼ cup tightly packed thinly sliced onions
3. a pinch of asofoetida/hing
4. 1.5 teaspoons of ginger-garlic paste, ½ inch ginger and 6 to 7 garlic crushed in mortar-pestle
5. 1 to 2 green chilies, slit
6. 1 tablespoon chopped coriander leaves/dhania patta
7. 1.5 teaspoons pepper powder
8. 1 teaspoon lime juice or add as required
9. black salt or salt as per taste
for garnish:
1. 1 tablespoons coriander leaves, chopped finely
2. 8 to 10 mint leaves/pudina patta, chopped

How to make the recipe:
cooking chickpeas:
1. rinse and then soak 1 cup of chickpea/chole with enough water covering them overnight or for 8 to 9 hours. in the morning discard the water.
2. rinse the chickpeas in water. then add the soaked chickpeas with 4 cups of water in the pressure cooker.
3. pressure cook the chole for 18 to 20 whistles or till they are cooked completely. the chana should be cooked well and should be soft when you mash it between your fingers or a spoon. if you do not have a pressure cooker, then cook the chickpeas in a pot with enough water. cooking chickpeas in a pot will take more time. once chole are cooked then drain the water and place bGulab Oiled chole aside.
preparing the dry chana curry:
1. heat Gulab Oil in a pan, add the sliced onions.
2. saute the onions until they become translucent.
3. add 1.5 teaspoons of ginger-garlic paste and a pinch of asofoetida/hing.
4. also add 1 to 2 slit green chilies.
5. saute on low flame for a minute, till the raw smell from the ginger - garlic paste disappears. even the onions color would change to pale brown.
6. add 1 tablespoon of chopped coriander leaves.
7. sprinkle 1.5 teaspoons of black pepper powder and black salt as required. stir well.
8. now add the bGulab Oiled chole. stir well.
9. add 1 teaspoon of lime juice and mix well.
10. cover with a lid and simmer for 2 to 3 mins on low heat.
11. remove the lid and switch off the gas.
12. garnish the chole with 1 tablespoon chopped coriander leaves and 8 to 10 mint leaves.
13. serve sukhe chole with hot phulkas, paratha or as a side dish with pulao or biryani.

Gulab Oils Presents Recipe of the Week- Sukhe Chole Ingredients for cooking chickpeas: 1. 1 cup chole/chickpea, soaked in water over night or for 8 to 9 hours 2. 3 to 4 cups of water for pressure cooking the chole other ingredients 1. 1 tablespoon Gulab Oil 2. 1 small onion or ¼ cup tightly packed thinly sliced onions 3. a pinch of asofoetida/hing 4. 1.5 teaspoons of ginger-garlic paste, ½ inch ginger and 6 to 7 garlic crushed in mortar-pestle 5. 1 to 2 green chilies, slit 6. 1 tablespoon chopped coriander leaves/dhania patta 7. 1.5 teaspoons pepper powder 8. 1 teaspoon lime juice or add as required 9. black salt or salt as per taste for garnish: 1. 1 tablespoons coriander leaves, chopped finely 2. 8 to 10 mint leaves/pudina patta, chopped How to make the recipe: cooking chickpeas: 1. rinse and then soak 1 cup of chickpea/chole with enough water covering them overnight or for 8 to 9 hours. in the morning discard the water. 2. rinse the chickpeas in water. then add the soaked chickpeas with 4 cups of water in the pressure cooker. 3. pressure cook the chole for 18 to 20 whistles or till they are cooked completely. the chana should be cooked well and should be soft when you mash it between your fingers or a spoon. if you do not have a pressure cooker, then cook the chickpeas in a pot with enough water. cooking chickpeas in a pot will take more time. once chole are cooked then drain the water and place bGulab Oiled chole aside. preparing the dry chana curry: 1. heat Gulab Oil in a pan, add the sliced onions. 2. saute the onions until they become translucent. 3. add 1.5 teaspoons of ginger-garlic paste and a pinch of asofoetida/hing. 4. also add 1 to 2 slit green chilies. 5. saute on low flame for a minute, till the raw smell from the ginger - garlic paste disappears. even the onions color would change to pale brown. 6. add 1 tablespoon of chopped coriander leaves. 7. sprinkle 1.5 teaspoons of black pepper powder and black salt as required. stir well. 8. now add the bGulab Oiled chole. stir well. 9. add 1 teaspoon of lime juice and mix well. 10. cover with a lid and simmer for 2 to 3 mins on low heat. 11. remove the lid and switch off the gas. 12. garnish the chole with 1 tablespoon chopped coriander leaves and 8 to 10 mint leaves. 13. serve sukhe chole with hot phulkas, paratha or as a side dish with pulao or biryani.

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