Chola and Roti

Name: Chola and Roti
Yield: 4 servings
Ingredients: 250 g dried chana dal; 2 average-size onions, finely chopped; Vegetable oil; 200 g chopped tomatoes; 5–8 green chiles, finely chopped; 20 g minced ginger; 50 g finely-chopped coriander leaves; Salt to taste; 1 tbsp pepper; 1 tbsp red chile powder

serves 4

Ingredients

250 g dried chana dal
2 average-size onions, finely chopped
Vegetable oil
200 g chopped tomatoes
5–8 green chiles, finely chopped
20 g minced ginger
50 g finely-chopped coriander leaves
Salt to taste
1 tbsp pepper
1 tbsp red chile powder

Steps

Soak the chana dal in water overnight.
Drain the chana dal, and pressure cook them until tender. Drain.
Fry the onions in hot oil until golden brown. Add the tomatoes, and fry until the oil separates out.
Add chiles, ginger, salt, and drained chana dal. Boil for 1–2 minutes.
Stir in pepper and garam masala. Garnish with coriander leaves.
Serve hot with naan or roti.

More recipes with chickpeas, onion, tomatoes, chile peppers, ginger or cilantro

Adapted from “Chola and Roti” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.