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06-16-2011, 11:14 AM
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JAIN PUNJABI CHOLE
chick peas cooked in a gravy
Preparation Time : 15-20 mins
Cooking Time : 30-35 mins
Servings : 4
INGREDIENTS
Chickpeas (kabuli chana), soaked overnight
1 1/2 cup
Salt
to taste
Dried Indian gooseberry (amla)
3-4
Tea leaves
2 teaspoons
Oil
4 tablespoons
Cumin seeds
2 teaspoons
Green chillies, slit
2
Tomatoes
4 medium
Coriander powder
2 teaspoons
Red chilli powder
1 teaspoon
Pomegranate seeds (anardana), powdered
1 tablespoon
Fresh coriander leaves
2 tablespoons
METHOD
Take chickpeas in a pressure cooker. Add three cups of water. Tie tea leaves and dried amla in a piece of muslin cloth and add along with salt. Cook under pressure for four to five whistles or until the chickpeas are completely done and tender. Remove the muslin cloth bag. Puree three tomatoes and cut the remaining into one-inch cubes. Roast one teaspoon cumin seeds. Cool and powder. Heat two tablespoons oil in a pan. Add the remaining cumin seeds. When they begin to change colour add slit green chillies and sauté for a minute. Add tomato puree and sauté till oil begins to separate. Add coriander powder, cumin powder, red chilli powder and anardana powder and sauté till oil separates. Add drained chana and mix well. Adjust salt and simmer for five to ten minutes. Take it off the heat. Heat the remaining oil in another pan. Add the tomato cubes and sauté for a minute. Pour this into the chana mixture and keep it covered for five minutes. Serve hot garnished with coriander leaves.
JAIN PUNJABI CHOLE
chick peas cooked in a gravy
Preparation Time : 15-20 mins
Cooking Time : 30-35 mins
Servings : 4
INGREDIENTS
Chickpeas (kabuli chana), soaked overnight
1 1/2 cup
Salt
to taste
Dried Indian gooseberry (amla)
3-4
Tea leaves
2 teaspoons
Oil
4 tablespoons
Cumin seeds
2 teaspoons
Green chillies, slit
2
Tomatoes
4 medium
Coriander powder
2 teaspoons
Red chilli powder
1 teaspoon
Pomegranate seeds (anardana), powdered
1 tablespoon
Fresh coriander leaves
2 tablespoons
METHOD
Take chickpeas in a pressure cooker. Add three cups of water. Tie tea leaves and dried amla in a piece of muslin cloth and add along with salt. Cook under pressure for four to five whistles or until the chickpeas are completely done and tender. Remove the muslin cloth bag. Puree three tomatoes and cut the remaining into one-inch cubes. Roast one teaspoon cumin seeds. Cool and powder. Heat two tablespoons oil in a pan. Add the remaining cumin seeds. When they begin to change colour add slit green chillies and sauté for a minute. Add tomato puree and sauté till oil begins to separate. Add coriander powder, cumin powder, red chilli powder and anardana powder and sauté till oil separates. Add drained chana and mix well. Adjust salt and simmer for five to ten minutes. Take it off the heat. Heat the remaining oil in another pan. Add the tomato cubes and sauté for a minute. Pour this into the chana mixture and keep it covered for five minutes. Serve hot garnished with coriander leaves.