Chana chola these two things are like a nemesis to me. I never got the difference, what to call which one. Do you have the same problem? While we Bengalis call the big whitish gram as chana and the small brown ones chola, my non-Bong friends tend to differ from the nomenclature, and it’s just the opposite. OMG!
Ok, I’ll stick to what my mom calls her chickpeas -kabuli chola, probably because people thought they came from Kabul. A little google search on kabuli chola made me realize that this particular species had been around since the Neolethic ages, did you ever thought about that while having your share of chole bature?
With its high protein content and less in fat this is an aphrodisiac for any diabetic patient. And, also for the way it’s cooked, kabuli chola is loved by everyone.
- 1 cup kabuli chola, soaked overnight in warm water
- 1/4 cup chopped onions
- 1 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1 tablespoon cumin powder
- 1/2 teaspoon dhaniya powder
- 3-4 whole red chilies
- 2 tablespoon vegetable oil
- 2 tablespoon lemon juice
- Salt to taste
- Boil the chola till tender, drain out the water and keep,aside
- Heat the oil in a thick bottom pan, put in the onions and sauté till translucent
- Add the chola along with all the ground spices, season with salt and mix well
- Pour in about 3 cups warm water and cook till the chola are soft and breaks with a little pressure
- Serve with chapati garnished with onion rings and lemon juice