Chole Chawal is a typical North Indian street food with rice and chickpeas which makes a perfect delicious , healthy meal .
My maternal uncles house was in a busy market area called Karol Bagh . This was the most popular shopping area in those days . The market was always crowded with both big and narrow lanes . One could spot hawkers at every two minutes . It is unbelievable , but true . From rich to poor everyone would crowd up these hawkers and eat their favourite food . Perfect place to Explore the Flavours of Street Food .
Most of my wedding shopping was done in this market , and every time we went it was a must to eat a bit of this and a bit of that ! If it would be lunch time we normally had Punjabi Kadhi Chawal , Sarso ka Saag with Makki ki Roti or Chole Chawal.
There are many Chole walas in the market but this one in Gaffar market of Karol Bagh is one of the best . His stuff sells like hot cakes . The rice is made with some peas and tiny cubes of paneer. It is beautifully decorated with tomatoes , chillies , paneer etc. The interesting part of this dish is that the vendor fills a plate with rice , tops with Chole and then tops with some spicy spinach. The spinach is topped with a slice of cottage cheese and some freshly made mango or carrot pickle , depending on the season .
One achieves a great sense of satisfaction after eating this protein rich bowl.a street food bowl with chilly on the higher side..low oil, fresh green spicy spinach which gives you the feel and flavor of chutney, the crunchy onions, the tangy mango pickle to bite in between and to bite into the paneer piece if you get that sharp chilly taste..wow..can you absorb the flavors?
11/2 cup rice
1 big cardamom
2 small cardamom
1-2 bay leaves
1 tsp sugar
Salt to taste
1 /2 cup chick peas , soaked overnight
3-4 dried gooseberry
2 tea bags
Salt to taste
4 tbsp oil
1 tsp cumin seeds
1 tsp roasted cumin seed powder
2 green chilly, slit into two
3 medium tomatoes , puréed
1 tomato, chopped
2 tsp coriander powder
1 tsp red chilly powder
1 tsp pomegranate powder
Fresh coriander leaves
1 medium bunch spinach, chopped and blanched
1 tbsp ghee
1/2 tsp cumin seeds
2 green chilly , paste
1/4 tsp ginger paste
Salt to taste
Milk or cream to adjust consistency
Rectangular pieces of cottage cheese sprinkled with salt , turmeric and chilly
Heat 1 tbsp oil.
Add the bay leaves and cardamoms .
Add sugar and let it dissolve , roast till we get a amber color .
Add 3 cups water.
Let boil , add salt .
Add rice and cook till 80% done .
Add the boiled peas , cover and cook on slow flame till done .
Pressure cook the chickpeas with tea bags , gooseberry tied in muslin cloth and salt for 4-5 whistles or until completely done .
Remove the tea bags and gooseberries.
Purée three tomatoes and chop one tomato .
Heat oil and add cumin seeds.
As soon as they splutter add the slit green chilly.
Next add the puréed tomatoes, sauté till oil separates.
Add coriander powder , roasted cumin powder , red chilly and pomegranate powder.
Add salt according to the tomatoes and spices.
Add the drained channa and simmer for 5-10 minutes.
Remove from heat.
Temper with chopped tomatoes and red chilly powder.
Garnish with coriander.
Purée the blanched spinach.
Heat ghee add cumin seeds.
Once they splutter add the ginger chilly paste.
Immediately add the puréed spinach.
Mix well , adding cream or milk to adjust the consistency of the spinach .
The consistency should be that of chutney.
Serving the dish
Fill up a plate with rice .
Pour a ladle ful of channa on top.
Pour a heaped tablespoon of spicy spinach.
Place a slice of paneer.
Place a slice or two of mango pickle .
You could serve some pickled onions with this Chole Chawal.
Here is what I have been posting under Explore the Flavors