FRENZIESTA

            

           

Pindi Chole is a classic dish from the Punjabi repertoire, which is flavoured with a large assortment of spice powders and other ingredients like ginger, garlic, tomatoes and onions, which lend an irresistible flavour and aroma to it 

Ingredients

2 cups soaked kabuli chana (white chole) , overnight soaked
2 tbsp chana dal  - washed

2 black cardamom (badi elaichi)
1 small stick of cinnamon (dalchini)
2 tsp tea powder
1/4 tsp baking soda
salt to taste
3 tbsp oil
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1/2 cup grated onions
1/2 tsp garlic (lehsun) paste
1 cup fresh tomato pulp or finally chopped tomato.
1 tsp coriander (dhania) powder
1 tsp garam masala
1 tsp chilli powder
2 tsp chole masala
2 tbsp chopped coriander (dhania)

Method :-

1.    Take a clean cloth and make a small potli by tying the black and green cardamom , cinnamon, tea leaves  and bay leaves.

2.    In a pan or pressure cooker put soaked chole along with the potli , salt baking soda and 2-3 cups of water mix well and allow this to boil for at least an hour (2-3 whistles.)

3.    After boiling the chole discard the potli and keep aside.

4.    Heat the oil in a deep non stick pan , add the ginger and green chillies and saute on a medium flame for 30 seconds.

5.    Add garlic paste and chopped onions and saute on a medium flame for 5 -8 minutes.

6.    Add chopped Tomato or Tomato puree mix well and cook on a medium flame for 3-4 minute and stirring occasionally.

7.    Add spices – coriander powder, garam masala, chilli powder, chole masala, mix well and cook on a medium flame for 2-3  minute while stirring occasionally.

8.    Add Kabuli Chana along with water mix well and cook on a medium flame for 15-20 minute or till the water dried out

9.    Onced cooked Garnish with chopped coriander and little pinch of Garam masala and chopped oinion.

10. Serve Hot

Serve with hot chappti, parantha , bhature and puri.

Kids like it with bhature and puri