Preparation Time – 45-60 mins Ingredients for boiling Punjabi Chole:
1) 1 cup kabuli chole/chickpeas, washed well with water, soaked overnight and stained.
2) 3 long cloves
3) 3 pcs dry Amla (Indian gooseberry)
4) 1 stick cinnamom (dal chini)
5) 2 green cardamom (choti elaichi)
6) 1 black cardamom (badi elaichi)
7) 1 tsp roasted cumin seed powder (jeera)
8) 1 tea bag
9) 0.25 cup baking soda
10) 1 tsp salt
11) 5-6 cups of water
Ingredients for Tadka:
1) 2 medium size onions finely chopped
2) 1 tsp ginger-garlic paste
3) 1.5 tsp chana (chole) masala
4) 0.5 tsp garam masala
5) 0.5 tsp red chili powder
6) 2 green chilly finely chopped
7) 0.25 tsp salt
8) 0.5 tsp Imli paste (tamarind) or 1 tsp Anardana powder or 1 tsp Amchoor powder
9) 3 tsp cooking oil
10) freshly chopped coriander
Ingredients for Final Tadka Garnish:
1) 2 green chilies cut in julienne
2) 2 inch ginger cut in julienne
3) 1 tsp ghee or unsalted butter
4) 0.5 tsp degi/kashmiri mirch powder
Method:
1) In a pot add 1 cup of water with a tea bag. Turn the flame to medium, squeeze the tea bag until the water gets colored and then remove it.
2) Put the pressure cooker on medium flame and add the soaked chole, tea water and rest of 4-5 cups along with all dry masalas and salt.
3) Close it’s lid and set the gas to medium flame where we require 10-12 whistles for chole to soften.
4) Once the pressure becomes low, open the lid and check if the chole are soft then strain them to a bowl (don’t throw this water) and take out leftover pieces of dry masala (cinnamon, cloves, amla and both cardamom).
5) For tadka, put Kadai on medium flame, when it’s a bit hot, pour the cooking oil – let it heat, then add chopped onion, and stir well for 3 minutes till golden brown.
6) Add ginger-garlic paste and stir for a minute.
7) Put rest of ingredients of the tadka in the kadai and stir for 1 minute.
8) Now put small quantities of chole water and chole in kadai and mix well, cook it on low flame for 3-4 minutes.
9) Now transfer them into a bowl.
10) For final Garnish tadka, add julienne cut green chilies (which are not spicy) and julienne cut ginger.
11) Add a tsp of ghee to a pre-heated pan and once ghee is a hot add degi mirch and turn of the flame right away. Garnish the chole with it.
