Chole (Peshawari Chole) Video 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.

  

Recipe Description for Peshawari Chole

Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

Method
  1. Clean, wash and soak the kabuli chana and chana dal overnight or for 6-8 hours.
  2. Drain, wash again, add 2 cups of water, big cardamom, cinnamon and teabags and pressure cook for 5 to 6 whistles or until the chana is well cooked. .
  3. Allow the steam to escape before opening the lid.
  4. Strain and reserve the liquid but discard the tea bag. Keep the kabuli chana liquid aside separately.
  5. Heat the oil in a kadhai, add the onions and sauté till they turn translucent, while stirring continoulsy.
  6. Add the pomegranate powder and cook, till the onions turn dark brown while stirring continuously.
  7. Add the ginger, green chillies , tomatoes and sauté for 3 to 4 minutes.
  8. Add the cooked kabuli chana- chana dal, chole masala, the reserved liquid and salt and mix gently.
  9. Add the coriander powder, chilli powder and garam masala and sauté till the tomatoes are cooked and the mixture leaves oil.
  10. Serve hot with bhaturas.
RECIPE SOURCE : Punjabi KhanaBuy this cookbook