PUNJABI CHOLE

Ingredients :



soaked kabuli chana – 1 cup

tea bag – 1

salt to taste

boiled potato cubed (optional ) – 1

coriander leaves – 3 tbsps

ginger – 1 small pc

oil – 2 tbsp

tomato puree - 3



To make a powder :

Cardamom – 4-5

Clove – 2

Pepper – 5-6

Cinnamon – 1”

Jeera – 1 and ½ tsp

Coriander leaves – 1 & ½ tsp

Fennel seeds – 1 & ½ tsp

Dry roast these and make a powder



Method :

1. Cook the kabuli chana with one tea bag and salt in the cooker for almost 6-7 whistles

2. grind the onions, ginger and the above powder till it becomes a fine paste

3. in a pan, take oil and fry the onion-ginger-powder paste till it becomes light brown

4. add the tomato puree and sauté till the oil oozes out

5. add the boiled potatoes and the cooked kabuli chana (minus the tea bag) and mix well, adjust the salt

6. garnish with coriander leaves, serve hot with puris


Tea bag helps in getting the dark brown colour

Variation : My mom uses tamarind pulp instead of tomatoes, the taste is equally yum.. you can use 4 tbsps of tamarind pulp.