Kadhai chholey

Recipe by
Total Time:
12.75 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 250 g - white gram
  • A pinch of soda bi-carb
  • Salt
  • 100 g - ghee
  • 5 tsp - garlic paste
  • 8 - whole red chillies
  • 5 tsp - coriander seeds
  • 750 g - tomatoes
  • 4 - green chillies
  • 1/2 cup - ginger
  • 1/2 cup - coriander leaves
  • 2 tbsp - lemon juice
  • 2 tsp - garam masala
  • 1/2 tsp - fenugreek

How to Make Kadhai chholey

  • Soak white gram overnight in a pot, drain it and replenish it with fresh water.
  • Add soda bicarb and salt and boil it until it gets tender.
  • Then drain it, wash and chop the tomatoes.
  • Remove stems, wash, slit, remove seeds and chop the green chillies.
  • Scrape, wash and chop the ginger.
  • Clean, wash and chop the coriander.
  • Pound red chillies and coriander seeds with a pestle.
  • Heat ghee in a wok, add garlic paste and stir over medium heat for a minute.
  • Add the pounded spices and stir for 15 - 20 seconds.
  • Then add tomatoes, boil it and add green chillies, 3/4ths of the ginger and 1/3rd of the chopped coriander, reduce to medium heat and fry until the fat leaves the masala.
  • Now add the boiled white gram and fry for another 5 minutes.
  • Adjust the seasoning.
  • Sprinkle lemon juice, garam masala and fenugreek, stir.
  • Remove it to a dish, garnish with the remaining coriander and ginger, serve with bread/ roti.