This recipe is very famous in north india and eaten popularly with bhaturas, that are traditionally prepared breads.

INGREDIENTS :

  • Kabuli chana, washed and soaked overnightamritsari-chhole
  • Ginger, sliced thinly (1 inch piece)
  • Garlic, chopped (10 pods)
  • Green chilli, slit vertically (1)
  • Tea leaves (1 tsp)
  • Onion, finely chopped (2)
  • Tomato, finely chopped (2)
  • Coriander Powder (1 tsp)
  • Turmeric Powder (½ tsp)
  • Garam Masala (1 tsp)
  • Pomegranate seeds (1 tsp)
  • Cumin Powder (1 tsp)
  • Dry mango powder (1 tsp)
  • Red chilli powder (½ tsp)
  • Tamarind, soaked in water (1 tbsp)
  • Salt to taste
  • Ghee (2 tbsp)

METHOD OF PREPARATION :

  • Drain the soaked kabuli chana and wash under running water.
  • Pressure cook the washed chana for 4-5 whistles with required water, salt and tea leaves tied in a muslin cloth.
  • Simultaneously, heat ghee in a pan and sauté the onion and garlic till golden.
  • Add the dry powders to the sautéd mixture, followed by coriander powder, pomegranate seeds, dry mango powder, and garam masala.
  • Add tomatoes and let them cook till tender and oil separates from the pan.
  • Add the boiled kabuli chana to the mixture and mix. Add water and let simmer.
  • For extra tanginess, add the tamarind water just before serving.
  • Enjoy with bhature or parathas.
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