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About Punjabi Chole Masala
Chole masala is a chickpea or garbanzo bean curry dish—and Punjabi chole masala, which refers to the version that is prepared in the Punjab state of North India, is the most popular among all the different types of cooked chickpea curries. Flavored with a wide assortment of spices that are roasted with the chickpeas for a long time to ensure a lovely blending of flavors, this is a dish to be savored by everyone.
Traditionally served with bhatura or kulcha (two types of Indian flatbread), it can also be served with other types of flatbread like naan, poori, paratha, or roti.
Chickpeas are a very healthy food, and they are also a versatile food ingredient.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
Serves four people
- 250 grams safed chole (white chickpeas), soaked overnight, then chopped
- 1/2 cup chana dal (split Bengal gram), soaked overnight
- 4 tablespoons oil
- 2 sliced onions
- 2 teaspoons ground anardana (pomegranate seeds) or amchur (mango powder)
- 2 tejpatta (bay leaves)
- cloves from a whole garlic bulb and 2 green chillies, grated
- 2 inches of ginger, sliced thin
- 2 teaspoons hara dhania (cilantro), chopped
- 1/2 teaspoon garam masala
- 1/2 teaspoon jeera (cumin seeds)
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1/2 teaspoon red chilli powder
- 1 potato, peeled and chopped
- 1 teaspoon tea leaves soaked in a little hot water to make tea water
- 1 liter water
- In a pressure cooker, add the soaked chole and chana dal without the soaking water. Add 1 liter water, as well. Close the cooker and keep the heat on high.
- At the first whistle, reduce the heat to low and cook for 20 minutes. Then turn off the heat.
- When the pressure subsides, open the pressure cooker and check the chana. They should be soft. If not, continue cooking them until soft.
- On the side burner, keep a wok on high heat. Add the oil and let it heat up.
- While the oil is heating up, strain out the boiled chana and chana dal. Save this water for later use.
- When the oil is hot, add the sliced onions and bay leaves. Saute until the onions turn pink.
- While the onions are sauteeing, place another pan on the stove and dry-roast the anardana powder on low to low-medium heat until it turns dark brown. Then remove and set aside.
- When the onions are done, add in the garlic, green chillies, ginger, and the chopped potato. Stir a few times, reduce the heat to low, and add in the jeera, garam masala, red chilli powder, salt, and coriander powder. Stir-roast for 4 to 5 minutes on medium to medium-low heat.
- Add in the boiled chole and chana dal along with the cilantro. Stir-roast for about 5 to 7 minutes.
- In between when the chole are soft, add in the anardana and stir-roast for 2 to 3 minutes.
- Add in the saved water, adding less of it if you want a thicker gravy. Raise the heat to medium and let the water come to a boil.
- Reduce the heat to low and let the gravy simmer for 15 to 20 minutes. After about 3 minutes, add in the tea water. Stir and let it simmer. Keep stirring until done.
- Remove and garnish with a little cilantro, some onion rings, tomato slices, and a couple of whole green chillies. Serve with kulchas or flatbread of your choice.