CHOLE

 

" A Typical Punjabi Speciality."

 

Serves 8

 

INGREDIENTS

2 Tcup- Kabuli Chole (Soaked Overnight and then Pressure Cooked with 1 Tsp Amla Powder, A pinch Baking Soda,1 Tsp Salt and Water for 3-4 Whistles till the Cholas are done)

Gravy
3 Tbsp- Oil
A Pinch- Asafoetida
1 Tsp- Cumin Seeds
2 Nos- Cardamom
A Small Stick- Cinnamon
1 Tsp- Chopped Green Chillies
1 Tsp- Chopped Ginger
½ Tsp- Chopped Garlic
1 Tcup- Grated Onion
1 Tcup- Grated Tomatoes
1 Tsp- Turmeric Powder
1 Tsp- Red Chilli Powder
1 ½ Tbsp- Coriander Powder
1 Tsp- Mango Powder
1 Tsp- Sugar
2 Tbsp- Readymade Chola Masala ( Any Reputed Brand )
Salt- To Taste
Water- As per consistency needed

 

Tempering

1 Tbsp- Ghee
¼ Tsp- Cumin Seeds
¼ Tsp- Red Chilli Powder

 

Garnish

Chopped Coriander Leaves
Thin Juliennes of Green Chilli and Ginger

 

METHOD

1. Heat Oil in a Kadhai and then add Asafoetida,Cumin seeds,Cinnamon,Cardamom to it.
2. Add Green Chilli,Ginger and Garlic to it and sauté well.
3. Add Onion and Saute well and then add Tomatoes to it.
4. Add the Various Indian Spices and mix well.
5. Add the Pressure Cooked Chole to it and let it cook well.

Add Water according to the consisitency needed.Check the Seasoning and adjust accordingly.
6. Temper the Chole and seve hot garnished with Chopped Coriander Leaves and Green Chilli and Ginger Juliennes. Serve Hot with Bhaturas and also give Lemon Wedge with it as Accompaniment.