Name: Kadhai Chholey
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: Salt; 100 g/½ cup Ghee; 30 g/5 tsp Garlic paste; 8 Whole Red Chillies; 10 g/5 tsp Coriander seeds; 750 g/3⅓ cups Tomatoes; 4 Green Chillies; 40 g/¼ cup Ginger; 30 g/½ cup Coriander; 30 ml/2 Tbs Lemon juice; 10 g/2 tsp Garam masala; 3 g/¾ tsp Fenugreek (Kasoori Methi); A pinch Soda bi-carb; 250 g/1¼ cups White Gram

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

White gram, cooked in the kadhai, is unquestionably the most versatile delicacy in the north of India. A veritable one-dish meal, it can be served at any time of day—or night, for breakfast—or high tea, as an entree—or a snack.

Ingredients

250 g/1¼ cups White Gram
A pinch Soda bi-carb

Method

Preparation

THE WHITE GRAM: Pick, wash, soak overnight in a handi, drain and replenish with fresh water. Add soda bi-carb and salt, boil until tender. Drain.

THE VEGETABLES: Wash and chop tomatoes. Remove stems, wash, slit, deseed and chop green chillies. Scrape, wash and chop ginger. Clean, wash and chop coriander.

THE WHOLE SPICES: