Chole (Chana) Masala Recipe
(Chickpeas, the Punjabi way) Serves 6 3 C Qabooli Chana (chickpeas/garbanzo beans), soaked overnight (or soak for 3-4 hours in hot water) ½ t soda-bi-carb or 2 (15-ounce) cans chickpeas, also known as garbanzo beans, drained and rinsed Preparation: 50 mts Serves: 4-5 persons Recipe Source :
Ingredients:
250 gms kabuli channa, soak in water overnight 3 green chillis, slit length wise 1 tsp grated ginger 1/2″ cinnamon stick 1 whole black cardamom 1 bay leaf 1 large onion, finely chopped 4 tomatoes, finely chopped 1 tsp red chilli pwd (adjust to suit your spice level) fresh coriander leaves for garnish salt to taste 1 1/2 tbsps oil For Masala Pwd: (dry roast on low to medium flame for 4 mts and grind to a fine powder) 1 1/2 tbsps coriander seeds 1 1/2 tsps anardana (dried pomegranate seeds) 3 cloves 1″ cinnamon 2 black cardamoms 1/2 tsp pepper corns 3/4 tsp cumin seeds 1 Pressure cook the chickpeas along with 3 cups of water, large pinch baking soda, a tea bag, cinnamon and one large black cardamom (badi elaichi) till soft. The chickpeas should be soft and not be overcooked and mushy. Drain the water and keep aside for latter use and discard the tea bag. |