If you have ever wondered the secret behind punjabi black chole then read on. They taste amazing and go very well with baby Naans.
1. 2 Medium Onions finely chopped.
2. 1 inch Ginger finely chopped.
3. 2 Green chilies.
4. 1 tomato (you can have 2), finely chopped.
5. 250 gms white chole.
6. 1 table spoon chane ki daal.
7. 3 tsp oil.
1. Bhuna Jeera Msaala 2 tsp
2. Coriander Powder 4 tsp
3. Garam Masala 2 tsp
4. Anardaana Powder 2 tsp
5. Dry Mango powder (Aamchoor) 2 tsp
6. Red Chili powder as per taste
7. Long-dalchini Masala 1 tsp.
8. 1 tea bag/ 4-5 dry black awaalas.
Step 1 - Soak the chole and daal over night Or soak in hot water 2-3 hours prior to cooking. Add a tea bag or awaalas and pressure cook till well done (4-5 whistles on medium) in sufficient water.
Step 2 - If using tea bag, remove from the cooker. Take out 1 bowl of boiled chole and chane ki daal and mash well. Keep aside this mixture.
Step 3 - In a pan, add 2 -3 tsp of oil. Add finely chopped ginger and green chillies, cook for 2-3 minutes.
Step 4 - Add onions and cook till onions are well done.
Step 5 - Add tomatoes and cook till well done.
Step 6 - Add all the dry masala in a bowl along with salt and mix well. Add this masala to the onion-tomato mixture. Add 1 bowl water (use the chola water from the cooker)to the mixture and let it cook for 5 minutes. If you feel that the mixture is dry then add more water. Make use of the water fom the presure cooker.
Step 7 - Add The mixture from the pan to the pressure cooker and pressure cook the chole for 1 whistle.
Step 8 - Once the pressure is down, add the mashed chole-chana daal mix to the chole gravy and stir well. garnish with green coriander and chilies.
Step 9 - Serve hot with baby naans and onions.
Serve hot with Baby Naan (click here to view recipe)
Recipe by - Mrs.Purnshashi Sarna