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.
Print
Pin
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 teaspoon + 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 over night or around 8 hours
- In a small bowl add tea powder and hot water. Let it sit for 5 minutes Strain the tea extract
- In pressure cooker add Channa, water (to soak Channa (around 2+ 1/2 cup), little salt and tea extract and cook for 8-9 whistle and let the pressure release naturally
- In a wide pan add oil and when 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 onion is translucent
- Add tomatoes and cook till the tomato is Michu
- Add Punjabi garam masala, chilli powder and turmeric powder and cook for 3-4 minutes tills the raw smell goes off
- Add green chilli and give a quick stir
- Add the Cooked Channa and mix well
- Add 1 cup water cover and cook the Channa for 6-7 minutes till the water absorbed and masala is well blended with Channa. Switch off and serve
Video
Subscribe to my YouTube channelCheck out Traditionally Modern Food!
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
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!