Punjabi Chole

by vinodsharma

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Punjabi chole is a North Indian Punjabi style chickpea preparation with choicest spices and ingredients. The kabuli chana or chole are boiled along with tea leaves tied in a muslin cloth and then cooked in a delicious onion-tomato and ginger-garlic paste based spicy gravy. Serve Punjabi chole with onion rings as garnishing with kulcha or rice.

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Preparation Time: 30 min
Cooking Time: 30 min

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Ingredients

250 gms kabuli chana (white chick peas)
50 gms chana dal (split Bengal gram)
1 onion, chopped
1 medium sized potato, steamed and finely chopped
2 tomatoes, finely chopped
5 cloves of garlic (lehsun), finely chopped
1 " piece of ginger (adrak), finely chopped
3 green chillies, chopped
1 cup washed and finely chopped coriander (dhania)
1 tsp lemon juice
2 tbsp canola oil
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
1 tsp garam masala
1/2 tsp black pepper (kalimirch) powder
1 tsp dried mango powder (amchur)
1/2 tsp cinnamon (dalchini) powder

Method

Wash kabuli chana and chana dal together in 500 ml water, overnight.
Cook both together in the same water till they become soft.
Heat oil in a pan add the onion, ginger, garlic, chillies and all the spices and stir for 5 mins.
Add the kabuli chana and chana dal alongwith the water.
Add potato, tomato and the lime juice to it. cook till the water evaporates and you get a thick gravy.
Garnish with chopped coriander.