Chole Hara Masala / kabuli chana hara masala / kabuli senagala koora

Chole masala is a most common curry prepared all over India and eaten with rice, phulka or poori. Many street vendors sell Chole with bhature : a deep fried Indian bread, and is one of my favorite dishes ever.

A typical Chole curry is cooked with onion, tomato, red chili and blended with lot of spices and oil. Today I am going to share my own healthy version of chole masala.

In this recipe the tomatoes are replaced by green chili, curry leaves, coriander and tamarind and lot fewer spices. This curry is so tasty and full of antioxidants, vitamin C, protein, fiber and complex carbohydrates, so anyone irrespective of their age can eat this curry without any hesitation.

Chole Green Masala Curry

Mounica

A traditional curry with a healthy twist

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Prep Time 30 mins

Cook Time 30 mins

Soaking 6 hrs

Total Time 7 hrs

Course Main Course

Cuisine Indian

Servings 2

Ingredients

  

• 1 Cup Chole/Kabuli Chana/Chickpeas
• 2 Cups Water for soaking
• 2 Onions pureed
• 5 to 6 Green chilies less spice
• 1/2 Cup Curry leaves
• 1/4 Cup Fresh Coriander Leaves
• Big Lemon sized Tamarind soaked in water
• 1 Tbsp Cumin Powder
• Pinch of Turmeric Powder
• 1 Tsp Hing / Inguva
• 1 Tbsp Finely Chopped Ginger
• 1 Tbsp Coconut milk (optional)
• 4 Tbsp Oil
• Salt as required

Instructions

 

• Soak chickpeas in 2 cups of water for atleast 6 hours or overnight.
• In a cooker add soaked and drained chickpeas, salt and fresh water just enough to submerge the entire chickpeas and cook on medium flame for 4 whistles.
• Meanwhile in a mixer grinder add green chilies, curry leaves, coriander leaves and grind to paste.

  Take the soaked tamarind and press gently with hands to make smooth paste and strain the tamarind paste along with the water and keep aside.
• On a medium flame, place kadai add oil and let heat. Add ginger and fry till raw smell goes away.
• Add hing, onion puree and cook for 10 min on low flame until it becomes thick and oil starts to separate from the onion puree.
• Add all the spices and mix well. Cook for 1 min.
• Add tamarind juice, green chili – coriander paste mix well and cook on high for 2 minutes.
• Add chickpeas to the onion gravy along with boiled water and 1 more cup of water, check the salt and add as required. Cook for another 15 minutes on low flame mixing in between.
• Once you see oil floating switch off the flame, add coconut milk mix well and it is ready to serve.

  It is best with poori or Phulka

Keyword chole curry, chole green masala curry, chole masala, hara chana curry, senagala koora