Punjabi Chole

I adopted this recipe from Srivalli's blog. I am glad I tried this recipe. it was so good with rotis and am planning to make it along with naans the next time. We loved every bite along with this spicy chole. I did not have the black cardamoms so i did not use them. This recipe is surely a keeper!

Ingredients

Garbanzo beans/Channa - 2 cups
Onion - 1 large sized
Tomatoes - 2 medium sized
Grated Ginger - 1 inch
Chili powder - 1 teaspoon
Oil - 2 spoons
Garam masala - 1/2 teaspoon
Green Chillies - 2
Salt to taste

Masala Ingredients

Coriander seeds - 2 teaspoons
Anardana - 1/2 teaspoons
Cinnamon - 1 inch
Cloves - 3
Black peppercorns - 1 teaspoon
Cardamom - 4
Cumin seeds - 1 teaspoon
Bay leaf - 1
Red chillies - 2

Directions

Soak the channa overnight or atleast for 6 hours.

Pressure cook until 4 whistles or until they turn tender.

In a heavy-bottomed vessel, add all the ingredients for the masala and dry roast them on low heat until they turn golden. Take care they do not get burnt. Allow it to cool and dry roast it into a snooth powder.

Heat oil in apan and add the chopped onions and grated ginger. Fry till they turn translucent and start browning. Add the chopped tomatoes. Cook for about 5 to 6 minutes until the tomatoes turn mushy. Then add the ground masala powder, garam masala powder and red chilli powder. Coo for about two minutes. Add slit green chillies followed by the pressure cooked channa.

Add salt to taste. Also add a cup of water. Bring it to a boil and then simmer for about ten minutes until the channa absorbs the flavor and you get the required gravy consistency.

Serve hot with rotis or baturas! I served it with masala/spicy rotis. Recipe coming soon!