Punjabi Chole


Serving Size ::	6
Cuisine type ::	Indian
Cooking time ::	40-60 mins
Course ::	Kid Friendly, Lunch

INGREDIENTS

500g kabuli chana, wash and soak over night
150g chana dal, soak with the kabuli chanas
3 tbsp garlic, ginger paste
1 cup sliced onions, fried till brown
3 large tomatoes, grated or blended
2 black cardamoms, slightly crushed
10 black pepper corns
2" cinnamon
2 bay leaves
1/2 tsp thymol seeds, ajwain
3 tbsp coriander powder
2 tsp chili powder
2 tsp chana masala
4 tbsp oil
2 tbsp dry pomegranate seeds, roasted and powdered
2 tbsp cumin seeds, roasted and powdered
1 cube vegetarian bouillon
salt to taste
coriander leaves, lime and onion rings for garnishing

METHOD

Pressure cook the chanas, chana dal, garlic-ginger paste, peppercorns, cardamoms, cinnamon, bay leaves, ajwain, tomatoes, and fried onions, stock cube, with 5 glasses of water in which the chanas were soaked. After cooker whistles once, lower the heat and cook for about 20 minutes. If the chanas are hard add more water and cook until soft. 

In another pan, heat oil and fry pomegranate seeds and cumin powder for a minute. Add coriander powder and red chili powder. Mix well and add the masala mixture to the chanas. Add chana masala and salt and cook chanas on low heat for about 10 minutes. A thick gravy coats channas in this dish. 

Garnish with onions rings, chopped coriander leaves, slit green chilies, and lime halves. Serve hot with bhaturas or puris.

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