Peshawari Chole ( Know Your Dals and Pulses)
by Tarla Dalal
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One of peshawar’s cultural contributions to this world is its luscious cuisine. Peshawari chole is a characteristic dish, very popular in punjab. Spicy and ‘chatpata’, this dish needs some prior planning as the chick peas require soaking for at least 6 hours.
- Clean, wash and soak the kabuli chana and chana dal overnight or for 6-8 hours.
- Drain, wash again, add 2 cups of water, big cardamom, cinnamon and teabags and pressure cook for 1 whistle.
- Reduce the flame and cook for 20 minutes.
- Allow the steam to escape before opening the lid.
- Strain and reserve the liquid but discard the tea bag. Keep the kabuli chana liquid aside separately.
- Heat the oil in a kadhai, add the onions and sauté till they turn translucent, while stirring continoulsy.
- Add the pomegranate powder and cook, till the onions turn dark brown while stirring continuously.
- Add the tomatoes, ginger and green chillies and sauté for 3-4 minutes.
- Add the coriander powder, chilli powder and garam masala and sauté till the tomatoes are cooked and the mixture leaves oil.
- Add the cooked kabuli chana, chole masala, the reserved liquid and a little salt if required and mix gently.
- Cook for 15–20 minutes on slow flame till some of the liquid dries up. Serve hot with puris.
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