PUNJABI CHOLE

PUNJABI CHOLE:

Ingredients:

• kabuli Channa - 250g (soak for 8hrs or over night)

• Turmeroc powder - 1/4 tspn

• Jaggery - 3 tspn

• Salt - as required

• Onion - 2(finely chopped)

• Tomatoes - 3(finely chopped)

• Oil - 1 tbsp

• Cummin seeds - 1 tspnz

Dry  Masala Powder :

• Cummin powder - 2 tspn

• Amchoor powder - 2 tspn

• Garam masala powder - 2 tspn

• Red chilli powder - 1tspn

Mix all these  and keep.

Wet Masala Grinding:

• Onion - 2

• Coriander leaves - 1/2 bunch

• Green chillies - 4

• Ginger - 1 inch piece

• Tomatoes - 2

• Garlic - 2-3 pieces (optional)

• Pomegranate seeds - 1 tspn

Grind these to a fine paste.

METHOD:

1. Boil soaked channa with  2 teabags  in a pressure cooker.
2. In a frying pan heat oil and add cummin seeds.
3. Add finely chopped onions , fry till transparent.
4. Add finely chopped tomatoes  and saute for 5 mts.
5. Add thr dry masala ppowder, and then the wet masala, turmeric powder, jaggery,
   salt and saut for 2 mts.
6. Boil and cook till the gravy becomes thick.
7. 1 tbsp cornflour mixed with 1/4 cup of water can be added to get the required thickness.
8. Remove from fire and transfer it to a serving dish.Decorate with onion pieces, tomato pieces and coriander leaves,and serve hot with Bhatura.