Скачать или смотреть Chole Chawal Chutney aur Pyaaz!!! The Best Rice Bowl!!!

Chole:-

Chole: 1.5 cups (soaked overnight)
Onions: 2 large
Ginger: 1.5 inch
Garlic: 6-7 cloves
Tomatoes: 2 hybrid + 2 desi
Green chilli: 2
Water: 2-3 cups
Salt: to taste
Bay leaves: 2
Black cardamom: 1
Dal chini/cinnamon: 1 stick
Cloves: 6-7
Black pepper: 8-10

-wash and soak the channa overnight at room temperature. Add them into a pressure cooker along with water.
-blend the onion, garlic and ginger into a paste and add that to the chole.
-roughly chop the tomatoes and green chilli (or blend them as well) and add them into the pressure cooker along with all the whole spices and salt to taste.
-set on high heat till 1 whistle and reduce the heat to low. Let it cook for 35-40 minutes.
-once cooked, strain and save the water.

Tadka:-

Oil: 4 tbsp
Jeera/cumin: 1/2 tsp
Salt: to taste
Red chilli powder: 1/2 tsp
Dhaniya/ coriander powder: 1 tsp (heaped)
Kasturi methi: 1 tbsp
Channa masala: 1 tbsp (recipe in comments)
Ghee: 4-5 tbsp
Ajwain: 1/4 tsp
Degi Mirch: 1/2 tsp

-heat a pan on medium, add the oil along with the jeera and dry spice powders, stir once and immediately add the strained channa.
-add the channa masala on top, stir and toss to coat and roast the channa in the kadai.
-add the channa water as required, let it boil, cover and cook for 15-20 minutes on medium heat.
-keep on reducing till the desired consistency. Add a small tadka made with the ghee, Ajwain and Degi mirch on top.
-finish off with fresh chopped coriander, green chillies and ginger juliennes.

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Jeera/cumin Rice:-

Oil: 3-4 tbsp
Rice: 1.5 cups (soaked for 45-50 mins)
Water: 3 cups
Onion: 1
Cumin seeds: 1/2 tsp
Black cardamom: 1
Bay leaves: 2
Cinnamon stick: 1
Salt: to taste
Garam masala: 1/2 tsp

-heat oil on medium heat. Add the whole spices and sauté them for a minute.
-add a sliced onion, sweat it till translucent. Add the measured water into the kadai and let it come to a boil.
-add the strained rice, let it come to a boil again, give it a stir. Cover and cook for 12-14 minutes on low heat.
-open and check if cooked, cover and rest for 2 minutes before serving.