CHOLAY RECIPES

KALA CHOLA PAKISTANI-STYLE RECIPE | ALLRECIPES

Kala Chola Pakistani-Style Recipe | Allrecipes image

'Kala Chola' is a Pakistani dish that can be served as a meal, with rice, or just on its own. It is made with kala chana, which is in the family of garbanzo beans. You can find them in Indian/Pakistani stores or in the Indian/Pakistani section of an international store. It is really tasty and very popular in my home. According to my mom (a diabetic), kala chana are high in fiber and low in fat. It is great for people with blood sugar problems. Serve by garnishing with onion and cilantro with basmati rice. Hope you all enjoy it.

Provided by Mushell Shere

Categories World Cuisine Asian Pakistani

Total Time 11 hours 30 minutes

Prep Time 20 minutes

Cook Time 3 hours 10 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1?½ cups dry black garbanzo beans (kala channa)
water to cover
3 cups water
2 tomatoes, finely chopped
1 onion, finely chopped
1 jalapeno pepper, finely chopped
3 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon ground red chile pepper
4 dried red chile peppers
water as needed
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped onion

Steps:

Place garbanzo beans in a large bowl. Pour enough water over the beans to cover by several inches. Soak 8 hours to overnight. Rinse and drain the garbanzo beans thoroughly.
Combine garbanzo beans, 3 cups water, tomatoes, 1 finely chopped onion, jalapeno pepper, vegetable oil, salt, turmeric, ground red chile pepper, and dried whole chiles in a large pot over medium-high heat; bring to a boil, reduce heat to medium-low, and cook until the garbanzo beans are tender, 3 to 4 hours, adding water as needed to keep about 1 inch of liquid at the bottom of the pot.
Garnish with cilantro and 1 tablespoon finely chopped onion to serve.

Nutrition Facts : Calories 386.1 calories, CarbohydrateContent 51.8 g, FatContent 14.5 g, FiberContent 14 g, ProteinContent 15.2 g, SaturatedFatContent 2.1 g, SodiumContent 989.1 mg, SugarContent 12 g

ALOO CHOLAY (CHICKPEA-POTATO CURRY) RECIPE - FOOD.COM

Aloo Cholay (Chickpea-Potato Curry) Recipe - Food.com image

From the cookbook, "Hands Off Cooking" by Ann Martin Rolke. "This is my take on a classic Indian mild chickpea-potato curry. I usually serve it with basmati rice and naan, tortillas, or pitas. When Indican cooks call for "chili powder," they usually mean cayenne, which I use here. If you like your food a little less spicy, use a Southwestern chili powder to add some flavor but not much spice. This is great with a dollop of Raita." Posted for ZWT8.

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups vegetable broth or 2 1/2 cups water
2 (15 ounce) cans chickpeas, drained and rinsed
1 (14 ounce) can tomatoes (fire-roasted) or 1 (14 ounce) can tomatoes (stewed with chiles)
6 baby Yukon Gold potatoes (new, about 12 ounces)
1 cup diced onion
1 tablespoon unsalted butter
2 teaspoons ginger (crushed ginger from a jar)
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper

Steps:

In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, salt, cumin, coriander, and cayenne.
Stir to mix and nestle the potatoes into the liquid.
Set the pot, uncovered, over medium heat.
Simmer vigorously for about 35 minutes, or until the potatoes are tender.
Serve the curry in bowls with Indian naan bread or over rice.

Nutrition Facts : Calories 565.5, FatContent 6.1, SaturatedFatContent 2.2, CholesterolContent 7.6, SodiumContent 1826, CarbohydrateContent 112.8, FiberContent 18.7, SugarContent 6.9, ProteinContent 18.6

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