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Punjabi Chole 

Ingredients 

  • 250 grams Kabuli channa 
  • 50 grams Rajma
  • 2 tsp tea powder
  • 2 pieces clove
  • 1 piece cinnammon
  • 1/2 tsp black pepper
  • 2 green chillies 
  • 1 piece ginger
  • 1/2 tsp eating soda
  • Salt 
  • 3 Tbsp Annardana paste
  • 1/4 tsp Mangopowder 
  • 1 Tbsp Garam Masala
  • 3 Boiled medium sized potato
  • 1 good size Tomato - chopped
  • 2 spoon ghee
    For Masala 
  • 1 bayleaf 
  • 2 spoon mustard seed
  • 2 spoon jeera
  • 1 spoon fenugreek seed 
  • 2 clove
  • 1 full red chilli 

Method  

  • In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala. 
  • In a big vessel put water - add eating soda, salt ---- now add kabuli channa and rajma. Soak this over night. 
  • Next morning in that same water drop a small pouch containing tea leaves. 
  • Now cook it, till channa and rajma becomes soft. 
  • When cooked discard the tealeaves pouch. 
  • Prepare a another dry-wet paste out of cloves, cinnammon (dalchini), black pepper, two green chillis and ginger. 
  • Mix this dry-wet fine paste with cooked channa and rajma. 
  • This masala is just mixed not kept in flame. 
  • Take a especially iron kadaye or deep pan, pour leftout water from cooked channa and rajma, now keep the pan to flame. 
  • Now add that dry Masala, garam masala, annardana paste, amchur powder, blackpepper powder to that leftout water. 
  • Sim down the flame to in between low and warm. 
  • Cook all ingredients till water evaporates and masalas stick to the channa and rajma. 
  • In the pan itself spread the cooked chole to corners, make a space in center of pan. 
  • In a separate regular pan heat the ghee till you see smoke 
  • Pour this ghee in the center space in iron deep pan, and cover it with chole. 
  • Warm it with closed lid for a while. 
  • Decorate it with potato, tomato, longcut green chilli. 
Serve it hot.   
Traditional dishes
   
 
 
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