Choliya are the green bengal lentils. Choliya is sold fresh as well as frozen in the Indian grocery. This is one good everyday homestyle curry good with both roti and rice.
Ingredients
1 cup frozen choliya
2 medium sized potato
1 medium sized onion
2 medium sized tomato
1 ts freshly grated ginger garlic
1 green chilli
1/4 ts turmeric powder, 1/2 ts chilli powder, 1/2 ts kashmiri chilli powder, 2 ts coriander powder, 1 ts cumin powder, 2 ts kitchen king masala
Lots of finely chopped coriander leaves.
Preparation
- Defrost frozen choliya, wash them, add in pressure cooker with water and salt. Pressure cook for 2-3 whistles.
- Microwave whole potatoes until soft. After cooked, peel skin, chop them in rough cubes and keep aside.
- Heat little oil in a kadai. Add sliced onions to hot oil and cook until translucent. Add green chilli, ginger, garlic and saute for a minute. Add the cubed tomatoes, all the masala mentioned above with needed salt. Cook until the tomatoes become mushy.
- Allow the mixture to cool down and then grind them to a smooth paste.
- Transfer the masala paste to the same kadai. Add the cooked choliya, cooked potato cubes and enough water to give a good curry base. Allow the curry to boil. Then cook in simmer till the curry thickens to your desired level.
- Finally add in chopped coriander leaves and mix well.
1 cup frozen choliya
2 medium sized potato
1 medium sized onion
2 medium sized tomato
1 ts freshly grated ginger garlic
1 green chilli
1/4 ts turmeric powder, 1/2 ts chilli powder, 1/2 ts kashmiri chilli powder, 2 ts coriander powder, 1 ts cumin powder, 2 ts kitchen king masala
Lots of finely chopped coriander leaves.
Preparation
- Defrost frozen choliya, wash them, add in pressure cooker with water and salt. Pressure cook for 2-3 whistles.
- Microwave whole potatoes until soft. After cooked, peel skin, chop them in rough cubes and keep aside.
- Heat little oil in a kadai. Add sliced onions to hot oil and cook until translucent. Add green chilli, ginger, garlic and saute for a minute. Add the cubed tomatoes, all the masala mentioned above with needed salt. Cook until the tomatoes become mushy.
- Allow the mixture to cool down and then grind them to a smooth paste.
- Transfer the masala paste to the same kadai. Add the cooked choliya, cooked potato cubes and enough water to give a good curry base. Allow the curry to boil. Then cook in simmer till the curry thickens to your desired level.
- Finally add in chopped coriander leaves and mix well.
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