Aloo Cholay

10 quarts Dry Chickpeas

Soak 8 hours
6 in full hotel pans
5 quarts Chickpeas dry (per hotel pan)
3 gallons water (per hotel pan)
After soaking flush with clean water and rinse well
Allow to rest in perforated 6 in full hotel pan for 2 hours if time permits
Return to 6 in full hotel pans
Add 2 T chopped garlic (per hotel pan)
2 T ground cumin (per hotel pan)
5 bay leaves (per hotel pan)
Fill with fresh water
Cook slow @ 300F overnight
Add salt when done
let chill overnight in cooking broth

~2 cups Oil (we use either Olive oil, grape seed or Sunflower oil)
¼ cup salt (to taste, remember the chickpeas are salted)
20 Onions diced
1 cup ground up ginger
2 cups ground up garlic
15 Jalapeno chopped (or Indian varieties when available)
¼ cup ground Cumin
½ cup ground coriander
¼ cup ground turmeric
25 lbs. Potatoes peeled and rough chopped (large chunks)
Water as needed till desired consistency
3 #10 cans Diced Tomatoes
5 bunches Cilantro chopped

Cook chick peas hold on side with broth-> sauté onions, garlic, and ginger-> add chilies, add spices -> add potatoes -> add chickpeas with broth and water if needed-> simmer-> add tomatoes and simmer more-> finish with fresh cilantro

Cook long and allow flavors to build and mix, Potatoes and beans should be tender, not mush. Everything else should melt into a delicious gravy with chunks of tomato. Fresh cilantro just before serving. Goes well with whole wheat chapati, or fried bread Nyima says, maybe some Rita.


This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 20 gallons of soup. Adapt accordingly for your own needs.

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