Punjabi Chole

• Punjabi chole •
(Serves 4)

1½ cups Kabuli channa, soaked overnight
3 dry amla/awla
salt to taste
1 pinch tea leaves
4 tomatoes
2 teaspoons cumin/jeera
2 teaspoons oil
2 green chillies, chopped
2 onions, chopped (optional)
3 teaspoons ginger-garlic paste (optional)
2 teaspoons garam masala
2 teaspoons dhania powder
2 teaspoons jeera powder
1 teaspoon chilli powder
1 tablespoon pomegranate/anar powder
2 tablespoons kuthmir, chopped


Pressure cook 3 cups of water, Kabuli channa with tea leaves, amla & salt tied in muslin, for 4-5 whistles. Drain.
Puree 3 tomatoes.
Heat oil. Saute jeera, green chillies, onion, ginger-garlic paste and pureed tomatoes.
Add garam masala, jeera, dhania, chilli and anar powders.
Add channa.
Heat oil add chopped tomato. Add to channa mixture.
Cover and keep for 5 minutes.
Garnish with corriander.

Serve with puris.