Ingredients
– 1 cup Chola
– Salt to taste
– 1 packet Tea leaves
– 1/2 tsp Zeera
– 2 piece Kadi Patta
– 1 Onion (1/2 thinly slized and 1/2 to make paste)
– 1/8 piece of Ginger, 3 cloves of Garlic (add more or less to your taste, mince them)
– 1 tsp Garam Masala
– 1/2 big size Tomato and
– 2 tbsp Tomato Puree (or, 3/4 tomato)
– 1/4 tsp each Haldi, Mirchi, Dhaniya powder
– 1 tsp Chola Masala (if not doesn’t matter)
For Onion Paste
– 1/2 Onion
– 2 Red Chillies
– Small piece of Cinnamon
– 3/4 piece Cloves
– 2 piece Elaichi
Method
– Let chola soak in water overnight.
– Next day pressure cook with salt to taste and 1 packet of tea or put little tea leaves, we get in India and wrap it in a cloth.
– This will change the color of chola to black. In a pan, in little oil, add Zeera, Kadi Patta.
– Then add 1/2 thinly slized onion.
– Fry till golden brown.
– Then add minced garlic and ginger paste. Then add onion paste.
– Fry till oil comes out. Then add tomato and tomato puree.
– Add haldi, mirchi, dhaniya and chola masala.
– When masala is done, add chola and little water. Check salt.
– Let cook for few minutes.
– Garnish with chopped onion.
For Batura
– 1 cup Maida
– 1/4 cup Atta
– Salt to taste (1/4 tsp)
– 2 tsp Oil
– 3 tbs Curd
Method
– Add maida and atta. Add salt and the add oil.
– Mix with hand, till you can make balls from atta. Mix dahi. Mix very well.
– Add enough water to make atta dough.
– Put the dough in a plastic bag.
– Roll the bag to remove any air and tie it.
– Let stand atleast for 6 hours.(You can do it when you put chola in water, previous night).
– Heat the oil and make big size poories (batura).
– Eat with chola. Enjoy with Imli Chutney.