Ingredients

• 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.