We are just about falling back into routine after the schools have reopened. After a hectic and fun time with family in India, it feels so very empty here!! I guess with the everyday grind, it will feel more normal in a few days :) This also reminds me to cook new things and blog regularly as well. 

I remembered all the good food we enjoyed on our recent trip to India. One of them was the divine 'Chole' made by my sis-in-law using Badshah Punjabi Chole Masala and the kids loved it. So on the same lines, I switched the regular Garbanzo beans with these Chori Beans [Check the Red Chori Bean Soup which is also among our favorites!]. Gauge the result from the fact that I had to repeat it 3 times in as many days owing to popularity!!

Red Chori Beans Masala

Ingredients - 

Red Chori Beans 1 cup
Onion chopped 1/2 cup
Tomato chopped 1/2 cup
*Ginger-garlic paste 1 tsp (or to taste)
Green chillies 1-2
Coriander leaves chopped 3 Tbsp 
Turmeric 1/2 tsp
Red chilli powder 1/4 tsp (or as per taste)
Tamarind Juice 2 Tbsp (or as required)
Salt as needed
Punjabi Chole Masala (Badshah brand) 1 tsp (or as needed)
Oil 2 Tbsp
Jeera 1/2 tsp

*Ginger-garlic is optional. I have tried with and without them. We seem to like this masala  either way.

Red Chori Beans Masala

Method Of Preparation - 

Wash and pressure cook the beans with adequate water. While the pressure cooker is cooling down, the rest of the gravy can be prepared.

In a heated pan, add 1 tsp of oil and saute the chopped onions until golden brown.

Add the chopped tomatoes and let them cook until the tomatoes are mushy. Remove from fire and let it cool down.

Grind the sauteed onion-tomato, ginger garlic paste, green chillies and coriander leaves.

In a deep sauce pan, heat the remaining oil and add jeera. after the jeera starts spluttering, add the above paste and saute it adding a little water. Add turmeric, red chilli powder, tamarind extract and salt.

After the mixture leaves oil at the sides, add the boiled red chori beans. [I also ground a handful of boiled chori beans to thicken the gravy.]

Add the punjabi chole masala and mix well. Remove from fire and garnish with coriander leaves.

Serve warm with Roti/Naan or with Rice.

Preparation Time 35 min
Serves 4-5
Posted by Harini on Thursday, January 5, 2012


  1. Looks delicious and inviting a nice variation from regular chole..

  2. Sravs Says:
  3. so wonderful and looks delicious !!

    Ongoing event CC-Chocolate Fest

  4. divya Says:
  5. yumm... and definitely healthy

  6. Pavani Says:
  7. Welcome back Harini. Curry looks amazing. using red chori is interesting.

  8. Unknown Says:
  9. its hard getting back to routine!:)
    this curry goes very good with chapathis...nice one!

  10. Wonderfully tasty and awesome preparation dear.

    Hamaree Rasoi

  11. Madhavi Says:
  12. Oh I love red chori, and this masala looks super yumm!!


  13. Looks very inviting..

  14. Aarthi Says:
  15. They look delicious..a must to try..Bookmarked


  16. Priya Suresh Says:
  17. Glad to see u back Harini,hope u had a wonderful time in India,masala looks rich in protein and definitely inviting.

  18. Prathima Rao Says:
  19. Diff from the regular bean/ chana curries...Looks yumm ;)

    Happy new year to you...

    Prathima Rao
    Prats Corner

  20. Ramya Says:
  21. very healthy and delicious curry

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  22. delicious looking combination looks fabulous

  23. i have never cooked with red chori beans...this looks very pretty :)

  24. Sahiti Says:
  25. I soaked these beans overnight, when I tasted them I felt they are bitter in taste. Some websites say that these beans contain a substance called tannin, which causes bitterness. Do you have any tips to take care of bitterness...

  26. Harini Says:
  27. @Sahiti - I never soak these beans as they cook pretty well in a pressure cooker. Never felt the bitter taste either. Though washing the beans in several changes of water usually helps.

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