आज लंच बनाने मे हस्बेंड ने की हेल्प, खाना देख मुंह मे पानी आ जाऐगाChatni Wale Chole & Jaggery Kheer

Ingredients

• 1 cup Whole Urad Dal (soaked overnight with turmeric and salt)
• 1/2 tsp Turmeric Powder (for soaking the dal)
• 1 tsp Salt (for soaking and seasoning)
• 5 pieces Garlic Cloves (peeled)
• 2 pieces Green Chilies (slit lengthwise)
• 1 inch Fresh Ginger (peeled and roughly chopped)
• 1/2 cup Fresh Coriander Leaves (packed, stems included)
• 1 medium Tomato (finely diced)
• 1 tbsp Oil (neutral oil such as vegetable or sunflower)
• 1 small piece Cinnamon Stick (about 2 inches)
• 2 pieces Cloves
• 1 large Onion (thinly sliced)
• 1/2 cup Plain Yogurt (full‑fat, well‑stirred)
• 1/2 tsp Red Chili Powder
• 1 tbsp Mixed Veg Masala (store‑bought or homemade)
• 1 cup Basmati Rice (rinsed, soaked 15 min)
• 1.5 liter Full‑Fat Milk (preferably fresh)
• 1 cup Jaggery (Gud) (grated or finely chopped)
• 1/4 tsp Cardamom Powder
• 7 pieces Cashew Nuts (halved)
• 2 tbsp Raisins
• 1 tsp Ghee (for tempering nuts)

Instructions

1. Soak the Dal

   Place 1 cup whole urad dal in a large bowl, add 1/2 tsp turmeric, 1 tsp salt and enough water to cover the dal by 2‑3 finger widths. Let it soak overnight.

   Time: PT5M

2. Cook the Dal (Bole)

   Drain the soaked dal and transfer to a pressure cooker or pot. Add fresh water (enough to cover) and cook until the dal is soft but still holds shape – about 20 minutes in a pressure cooker or 30 minutes simmering.

   Time: PT30M

   Temperature: Medium heat

3. Prepare the Chutney Paste

   In a blender, combine 5 garlic cloves, 2 slit green chilies, 1 inch ginger, 1/2 cup coriander leaves, and 1 diced tomato. Blend to a smooth paste adding a splash of water if needed.

   Time: PT10M

4. Temper Spices

   Heat 1 tbsp oil in a frying pan over medium heat. Add the cinnamon stick and 2 cloves; sauté for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

5. Sauté Onion

   Add the thinly sliced onion to the pan. Cook, stirring occasionally, until the onion turns golden brown and soft, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Cook the Chutney

   Stir in the prepared chutney paste. Fry, stirring, until the oil begins to separate and the mixture darkens slightly, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

7. Add Yogurt and Spices

   Reduce the flame to low. Whisk in 1/2 cup yogurt, 1/4 tsp turmeric, 1/2 tsp red chili powder, and 1 tbsp mixed veg masala. Stir continuously for 2 minutes to prevent the yogurt from curdling.

   Time: PT2M

   Temperature: Low heat

8. Combine Dal with Gravy

   Add the cooked dal (bole) to the pan. Mix gently and let it simmer for 7 minutes so the flavors meld. Adjust salt to taste.

   Time: PT7M

   Temperature: Low heat

9. Finish Bole Dish

   Turn off the heat. Garnish with fresh coriander if desired and keep warm while you finish the kheer.

   Time: PT2M

10. Rinse and Soak Rice for Kheer

    Rinse 1 cup basmati rice under running water until water runs clear. Soak in fresh water for 5 minutes, then drain.

    Time: PT5M

11. Cook Milk and Rice

    In a heavy‑bottomed saucepan, bring 1.5 L full‑fat milk to a gentle boil over medium heat. Add the soaked rice, reduce to low heat, and stir frequently for about 20 minutes until the rice is soft and the milk thickens to a creamy consistency.

    Time: PT20M

    Temperature: Medium heat

12. Sweeten the Kheer

    Add 1 cup grated jaggery to the thickened rice‑milk mixture. Stir until the jaggery fully dissolves, about 3 minutes.

    Time: PT3M

    Temperature: Low heat

13. Flavor with Cardamom

    Stir in 1/4 tsp cardamom powder and cook for another minute.

    Time: PT1M

    Temperature: Low heat

14. Temper Nuts and Raisins

    In a small pan, melt 1 tsp ghee over medium heat. Add 7 halved cashews and fry until golden, then add 2 tbsp raisins and fry for 30 seconds. Transfer the tempered nuts and raisins into the kheer.

    Time: PT3M

    Temperature: Medium heat

15. Serve

    Serve the hot bole with chutney gravy alongside a bowl of warm gud rice kheer. Both dishes can be enjoyed with plain rice or roti.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

12 g

Carbohydrates

78 g

Fat

18 g

Fiber

5 g

Ingredient Substitutions

• Instead of Whole Urad Dal: Split urad dal, Moong dal
• Instead of Salt: Sea salt
• Instead of Green Chilies: Jalapeño, Serrano
• Instead of Fresh Ginger: Ginger paste (1 tsp)
• Instead of Fresh Coriander Leaves: Cilantro
• Instead of Tomato: Tomato puree (2 tbsp)
• Instead of Oil: Ghee (1 tsp)
• Instead of Onion: Shallots
• Instead of Plain Yogurt: Greek yogurt (plain)
• Instead of Red Chili Powder: Paprika (for less heat)
• Instead of Mixed Veg Masala: Garam masala (1 tsp)
• Instead of Basmati Rice: Any short‑grain rice
• Instead of Full‑Fat Milk: Whole milk powder reconstituted
• Instead of Jaggery (Gud): Dark brown sugar (3/4 cup)
• Instead of Cardamom Powder: Ground cardamom
• Instead of Cashew Nuts: Almond slivers
• Instead of Raisins: Sultanas
• Instead of Ghee: Butter (1 tsp)

Equipment Needed

• Large Bowl
• Pressure Cooker or Heavy‑Bottomed Pot
• Blender or Food Processor
• Saucepan
• Frying Pan (Kadai)
• Wooden Spoon
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Ladle

Critical Steps — Do Not Skip

• Soaking the urad dal overnight with turmeric and salt
• Cooking the chutney until the oil separates and the color darkens
• Adding yogurt on low heat while stirring continuously
• Simmering the boiled dal in the gravy to blend flavors
• Cooking milk and rice without scorching for a smooth kheer
• Tempering cashews and raisins without burning

Chef Tips from the Video

• For extra aroma, add a few strands of saffron to the kheer while it cooks.
• Garnish the bole gravy with a drizzle of ghee just before serving for richness.
• If you prefer a milder heat, remove the seeds from the green chilies before blending.

Troubleshooting

Storage

Refrigerator: Store the bole gravy in an airtight container for up to 3 days. Kheer keeps for 2 days, reheated gently.

Freezer: Bole gravy freezes well for up to 1 month; thaw in refrigerator before reheating. Kheer can be frozen for up to 1 month, thaw and stir before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the urad dal a day ahead and refrigerate; it shortens the final cooking time.
• Kheer can be prepared up to 24 hours in advance; reheat gently on low heat.
• The chutney paste can be stored in a sealed jar in the fridge for 3 days.

Frequently Asked Questions