[Muntazir Nigahain]

PunJabi ChHole ReciPe






PunJabi ChHole ReciPe


InGredienTs:


250 gms kabuli channa, sOak in water Overnight
3 green chillis, slit length wise
1 tsp grated ginger
1/2″ cinnamon stick
1 whole black cardamOm
1 bay leaf
1 large oniOn, finely chOppeD
2 tOmatOes, finely chOpped
1 1/2 tsps red chilli pwd (adjust)
fresh coriander leaves for garnish
salt to taste
1 1/2 tbsps oil


For MaSala Pwder: (dry roast on low to medium flame for 4 mts and grind tO
a fine pOwder)
1 1/2 tbsps coriander seeds
1 1/2 tsps anardana (dried pOmegranate seeds)
3 cloves
1″ cinnamOn
2 black cardamOms
1/2 tsp pepper cOrns
3/4 tsp cumin seeds


1:-))) Pressure cOok the chickpeas along with 3 cups Of water, large pinch
baking soda, a tea bag, cinnamon and one large black cardamom (baRi elaichi)
till sOft. The chickpeas shOuld be sOft and not be overcooked and mushy.
Drain the water and keep aside for latter use and discard the tea bag.


2:-))) Heat oil in a heavY bOttomed vessel, add green chillis, grated ginger and bay leaf.
Saute for few secOnds.


3:-))) Add the chop ped onions and saute till transparent. Add red chili pwd and salt. Mix well.
Add the tomatoes and cook until soft and oil separates, approx 13-15 mts.


4:-))) Add the grOund masala pwd and mix well.

5;-))) Add the bOileD channa (keep aside 2-3 tbsps of bOiled channa and mash).
COok On simmer fOr 4 mts. Add the left Over water and if necessary add another
cup of water and bring tO a boil. Add the mashed channa and mix. Cook for approx
18-20 mts Or till yOu achieve a slightly thick gravy.

6;-))) Adjust the salt and turn Off heat. Garnish with fresh cOriander leaves.

7:-))) Serve hOt as a snack garnished with chOpped Onions Or with bhatura Or rotis.

 

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Daam : dhoka ya daam tha

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Last edited by Muntazir Nigahain; 05-25-2011 at 09:20 PM..