Punjabi Dry Chole
Aromatic Dry Punjabi Chole is a easy side that can be prepared within 45 minutes. Channa tastes great with rice and roti.
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Ingredients
- Dried Chickpea - 1 cup
- Onion - 1
- Tomato - 1
- Green chili - 1
- Ginger - 1/2 tbsp peeked and grated
- Garlic - 1 tbsp
- Turmeric powder - 1/4 tsp
- Punjabi garam masala- 1 tsp + 1/4 tsp
- Chilli powder - 1 tsp
- Salt - as needed
- Sugar - pinch
- Tea powder - 1/2 tsp
- Oil - 1 + 1/2 tbsp
- Bay leaf - 1
- Cardamom pods - 2
- Clove - 1
- Fenugreek - 1/8 tsp
- Poppy seeds - 1/4 tsp
Instructions
- Soak Channa overnight or for around 8 hours
- In a small bowl, add tea powder and hot water. Let it sit for 5 minutes. Strain the tea extract
- In a pressure cooker, add Channa, water (to soak Channa, around 2+ 1/2 cup), a little salt, and tea extract, and cook for 8-9 whistles and let the pressure release naturally
- In a wide pan, add oil, and when the oil is hot, add the whole spices and cook
- Add ginger, garlic, and cook in a low flame till it becomes brown and cooked well
- Add onions and cook till the onions are translucent
- Add tomatoes and cook till the tomato is Mushy
- Add Punjabi garam masala, chilli powder, and turmeric powder, and cook for 3-4 minutes till the raw smell goes off
- Add the Cooked Channa and mix well
- Add 1 cup of water, cover, and cook the Channa for 6-7 minutes till the water is absorbed and the masala is well blended with the Channa. Switch off and serve
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Notes
- Tea bag can be added while coooking Channa
- Since garam masala was flavourful I kept it simple with masala. If you prefer Channa masala can be added
- Channa can also be made in a gravy form. Add 2 cups of water and boil the Channa
- Canned chickpea can be used for this recipe. wash and rince the canned chickpea and use it to the onion - tomato masala
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