*  Exported from  MasterCook  *
                                 CHHOLE ALU
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Dish                        Indian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  250       g            Kabuli channa
   20       g            Powdered jaggery
    1       ea           Lemon-sized ball of tamarind
    6       ea           Green chillies, slitted
    1       tb           Garam masala
    1       tb           Roasted & ground cumin seeds
    1       t            Ground shajeera
    1       tb           Chilli powder
      1/2   ts           Ground cardamoms
    2       md           Potatoes
                         -- boiled, peeled & cubed
    2       lg           Onions, cut into thin rings
    1       bn           Coriander leaves
                         A few mint leaves
                         -- finely sliced
    2       ea           Minced green chillies
    1       ea           Lime, cut into wedges
   Soak channas in water overnight.  Next morning, boil
   them with a pinch of soda and salt until tender and
   dry.  Heat 4 tablespoons of ghee and put in ginger and
   onions and fry till the mixture turns limp and almond
   coloured. Add tomatoes and spices and cook till the
   ghee starts separating. Mash with a wooden spoon to a
   smooth paste then put in 1 cup water and jaggery and
   channas.  Mix well and bring to a boil, reduce heat
   and put in chillies and potatoes and cook till the
   chillies are done. In the meantime soak tamarind in 4
   tablespoons water till soft, squeeze out the pulp and
   put into the channas.  Mix well and then cook until
   the gravy turns quite thick. Remove from fire and
   serve hot garnished with onion rings, minced chillies,
   coriander, mint and lime wedges.
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