Chole Masala|Punjabi Cholay|Kabuli Chana Masala
Commonly made Cholay that tastes good and is protein filled.
Servings: 6 people
Calories:
Ingredients
- ¼ kg kabuli chana soaked
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 1 tea bag optional
- ¼ kg onion coarsely chopped
- ¼ kg tomato cut fine
- 1 garlic a large bulb
- 3 inch ginger
- 2 teaspoon coriander seeds
- 2-3 springs mint or pudina
- 2 teaspoon poppy seeds khus khus
- ½ teaspoon mace or patri
- 1 teaspoon cumin seeds
- ½ teaspoon fennel saunf or badishep
- 3-4 pepper corns
- 1 Bay leaf tej patta
- ½ teaspoon Dry mango powder
- 1 tablespoon Chole masala
- 2 tablespoon Oil
Instructions
- Soak the kabuli chana in water overnight.
- In the morning add 1 teaspoon jeera, 1 stick cinnamon and a tea bag in the drained and rinsed kabuli chana.
- Add salt and a pinch of cooking soda add sufficient water and transfer to a pressure cooker.
- Cook for 3-4 whistles. Switch off the gas and let the pressure drop naturally.
- Meanwhile, dry roast on a low flame the khus khus, patri, jeera, badisheep and pepper corns till you get a fragrance. Set aside.
- Grind the onions, 1 or 2 tomatoes, ginger, garlic, coriander and pudina with the roasted masala.
- Fry in oil the tejpatta, add ground masala and fry till the oil separates.
- Add the tomatoes and boiled chana.
- Add dry mango powder and chole masala.
- Garnish with chopped coriander and lime.
- Serve hot. We had it with chapati/rotti.