Yah I am back blogging after an era literally. Hopefully this time for good ..... If you have been a regular on my blog you should be familiar with my style. There is a little story/ narration and a recipe. Since I am back after a very long time, I decided to twist my style and make it more versatile depending on the mood.
Because it is summer time and we all are in the mood to flaunt our beach bodies ...... or you might be in the other category as me, struggling to loose some weight, particularly those love handles:)
While I can vouch that there is no magic that helps shed those extra kilos, healthy eating habits and a little bit of working out won't hurt. Intact if one is consistent, you can see the results in a few months. Yah you heard it right, "months". The goals need to be realistic.
So this series is all about healthy eating ...... You don't have to starve to loose those extra kilos.
Choley or curried chickpeas is a very versatile dish and can be done in several ways. The style of preparation also varies from region to region.
This recipe is a milimalistic one with very little oil and spices and can be prepared under 30 minutes.
Chickpeas are high in fibre and protein, and they have a low glycemic index. This powerful combination can help control your weight and lower the bad cholesterol levels. They are also rich in protein and packed with vitamins that are easily absorbed by our bodyIngredients
Chickpeas/ Kabuli chana/ Choley - 1.5 cups
Boiled Potato - 1 small
Garlic pods - 12 (medium size ones)
Onion - 1 medium
Ginger - 1/2 inch
Tomato - 1
Green chili - 1 (You can use more if you like spicy)
Choley Masala - 2 tsp (You can use any store bought one but I used MDH as I like it better)
Salt to taste
Oil for cooking - 2 tsp
Turmeric Powder - 1/2 tsp
Method of Preparation
1. You can soak the chickpeas for 8-9 hours (overnight). Then pressure cook it adding salt, 1/2 tsp of turmeric powder and the garlic pods. The chickpeas should be soft when cooked. You can add a small potato to the chickpeas and boil if along with it to save time.
2. Finely chop onion, garlic, tomatoes and green chili and keep aside. Mash the boiled potato.
3. Now put a kadhai/ wok on the stove and switch on the flame. Add 2 tsp of vegetable/ olive oil. When the oil is hot, add green chilies and ginger first. Sauté for a minute and then add the finely chopped onions to it. Saute till the onions turn translucent. Add tomatoes and cook till the masala has no raw smell and starts leaving oil from the sides.
4. Now add 2 tsp of MDH Chola Masala (or any other masala brand you like) and immediately add the boiled chickpeas/ choley to it. Add mashed potatoes and stir the mixture lightly to blend in. Simmer on low flame for 10 - 15 minutes. You can taste the salt and add more to the gravy if needed.(Mashed potato helps make the gravy thicker)
5. Switch of the flame and add chopped fresh coriander leaves to it.
Goes well with any flat bread (poori, paratha, phulka / roti etc)