Punjabi Chhole (Serves 8)
2 cups Garbanzo beans/Kabooli chana
½ kg onions, roughly chopped
4 tomatoes, roughly chopped
A bunch of Coriander Leaves/Cilantro, roughly chopped
5 cloves garlic
1 tsp Red chili powder
1 tsp Garam masala (Preferably homemade)
1/2 tsp Anardana
1/4 tsp turmeric powder
1 tea bag or 1 tsp tea leaves wrapped in a muslin cloth and tied with a thread.
1/4 tsp Baking soda
Oil 1/4 cup
1. Soak garbanzo beans along with cloves and cinnamon overnight. Next morning, drain the water. Get rid of cloves and cinnamon.
2. Add baking soda, and the tea bag. Pressure cook for about 4-5 whistles.
3. Grind onions, cilantro , ginger, garlic. Keep it aside.
3. Grind tomatoes separately to a coarse paste. Keep it aside.
4. Heat oil in a big saucepan. Add bay leaves.
5. Add onion paste. Fry till the oil leaves the masala.
6. Add tomato paste. Fry well.
7. Now remove the tea bag from the cooked garbanzos and add them to the saucepan.
8. Add 1 cup water, turmeric powder, chili powder, garam masala and salt. Bring to boil
9. Roast anardana lightly and crush them in mortar and pestle. Add to the saucepan.
10. Garnish with cilantro.
11. Serve with lemon wedges.
1. It's always preferable to make the chholay in an iron kadai/dekchi/wok
2. The original recipe has a lot of oil. I generally use 1 tbsp max.
1. I read the word "bouquet garni" first time in the wonderful articles "Cook in with Jiggs Kalra" published in Times of India by Jiggs Kalra. More about Mr. Kalra, read here.