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Kale Cholay Recipe

AuthorARY ZAUQ

Yields1 Serving
 1 1/2 cups dry black garbanzo beans (kala channa) Water to cover 3 cups Water 2 Tomatoes, finely chopped 1 onion, finely chopped 1 Jalapeno pepper, finely chopped
 3 tablespoons vegetable Oil 1 Teaspoon Salt 1/2 Teaspoon ground turmeric 1/2 Teaspoon ground red chile pepper 4 dried red chile peppers (optional)
 Water as needed 2 tablespoons chopped fresh cilantro 1 tablespoon finely chopped onion
1

Place garbanzo beans in a large bowl. Pour enough water over the beans to cover by several inches. Soak 8 hours to overnight. Rinse and drain the garbanzo beans thoroughly.

2

Combine garbanzo beans, 3 cups water, tomatoes, 1 finely chopped onion, jalapeno pepper, vegetable oil, salt, turmeric, ground red chile pepper, and dried whole chiles in a large pot over medium-high heat; bring to a boil, reduce heat to medium-low, and cook until the garbanzo beans are tender, 3 to 4 hours, adding water as needed to keep about 1 inch of liquid at the bottom of the pot.

3

Garnish with cilantro and 1 tablespoon finely chopped onion to serve.

Category

Ingredients

 1 1/2 cups dry black garbanzo beans (kala channa) Water to cover 3 cups Water 2 Tomatoes, finely chopped 1 onion, finely chopped 1 Jalapeno pepper, finely chopped
 3 tablespoons vegetable Oil 1 Teaspoon Salt 1/2 Teaspoon ground turmeric 1/2 Teaspoon ground red chile pepper 4 dried red chile peppers (optional)
 Water as needed 2 tablespoons chopped fresh cilantro 1 tablespoon finely chopped onion

Directions

1

Place garbanzo beans in a large bowl. Pour enough water over the beans to cover by several inches. Soak 8 hours to overnight. Rinse and drain the garbanzo beans thoroughly.

2

Combine garbanzo beans, 3 cups water, tomatoes, 1 finely chopped onion, jalapeno pepper, vegetable oil, salt, turmeric, ground red chile pepper, and dried whole chiles in a large pot over medium-high heat; bring to a boil, reduce heat to medium-low, and cook until the garbanzo beans are tender, 3 to 4 hours, adding water as needed to keep about 1 inch of liquid at the bottom of the pot.

3

Garnish with cilantro and 1 tablespoon finely chopped onion to serve.

Kale Cholay Recipe