Punjabi Chole is a spicy north Indian main course recipe which can be had with rice, pulao, roti or parantha. Its very simple and quick to make. I, personally, like to use onions for garnishing than in gravy. When I googled about the properties of kabuli channa, I learnt that Chickpeas are source of carbohydrate, vegetable protein and soluble fiber. They contain lecithin a type of fat that reduces cholesterol and improves memory. Very rich in mineral that helps to treat fibromyalgia and weakness. It is said chickpeas must be present in the diet at least twice a week.
| INGREDIENTS | |
| Kabuli Channa (Chickpeas) | 1 1/4 cup |
| Soda-bi-carb | 3/4 tsp |
| Salt | To taste |
| Cinnamon | 1 stick |
| Black Cardamom | 1 |
| Tea Bag | 2 |
| Tomato | 4 medium |
| Ginger | 1 inch piece |
| Green Chilli | 2 |
| Oil | 3 tbsp |
| Jeera | 1 tsp |
| Hing | A generous pinch |
| Clove | 4-6 |
| Kasuri Methi | 1 tbsp |
| Turmeric Powder | 1 tsp |
| Red Chilli Powder | 1 tsp |
| Channa Masala Powder | 3 tsp |
| Coriander Powder | 1 tsp |
| Amchur | 1 tsp |
| Onion | 1 |
| Fresh Coriander | 2 tbsp |
METHOD
- Soak kabuli channa in enough water for overnight or about 8 hours. Pressure cook it with cooking soda, salt, tea bags, cinnamon and black cardamom for 3 whistle and then for about 20 minutes on low fire.
- In the meanwhile, grind tomoto, ginger and green chilli to a smooth paste.
- Heat oil in a kadai (I use pressure cooker), crackle jeera, hing and clove. Make a paste of all the masalas – turmeric powder, red chilli powder, coriander powder and channa masala powder in little water and then add it to the kadai. Stir try till oil separates. Add tomoto paste and kasuri methi. Let it simmer for about 5 minutes or till oil starts to separate.
- Add cooked chole, mix well and cook it till all the masalas blend with chole. I generally pressure cook it to 1 whistle for blending the masalas.'
- Garnish with onion rings and fresh coriander leaves.
- Serve hot with rice, pulao, roti or parantha.
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