Red chole is normally made on auspicious occasions. Simple variations with extra flavourings make a tasty meal.
- Wash and soak beans for 1/2 an hour. Drain them.
- In a pan, bring water to a boil.
- Add the drained beans and salt. Stir occasionally.
- Cook beans till they are tender. Or Pressure-cook them with enough water up to 3 whistles.
- Drain boiled beans. Keep water aside for osaman.
For the Chole
- On a low flame, heat oil in a pan for tempering. Add asafoetida, beans, dry spices, kokum and salt.
- Stir well and simmer for a few minutes. Garnish and serve hot.
Tempered Plain Chole
- To the tempered chole beans, add water, and gramflour. If gram flour is not used, crush the beans lightly with a large metal spoon, to get thicker gravy.
- Mix extra spices if required. Boil for 5 minutes.
- Stir well and simmer. Switch off the gas. Garnish and serve hot.
- The cooked Red or White Black-Eyed Beans can be divided proportionally for the above mentioned recipes according to family requirements.