PUNJABI CHOLE MASALA

INGREDIENTS:

Chickpeas (Kabuli chana)	1 cup
Onion	1 large – finely chopped
Tomatoes	2 large – chopped
Ginger paste	1 tbsp
Green chili	1-2
Salt	To taste
Red chili powder	½ tsp
Coriander powder	1 tbsp
Chole masala powder	1.5 tsp
Chaat masala powder	¼ tsp
Kasuri methi	½ tsp
Oil	1 tbsp
Ghee	1 tbsp
Coriander leaves	2 tbsp - chopped
Bay leaf	1-2

METHOD:

• Wash the chickpeas thoroughly and soak in 3 cups water for 6-8 hours or overnight. After soaking, drain out the water in which chickpeas were soaking and rinse the chickpeas in fresh water.
• In a pressure cooker, add the chickpeas, bay leaf and 2.5 cups of water and cook for 4 whistles.
• Make a smooth puree of chopped tomatoes and 1 or 2 green chiles depending on your spice level. Keep aside.
• In a kadai, add 1 tbsp of oil and 1 tbsp of ghee and heat it on medium flame. Add finely chopped onions and 1 tbsp of ginger paste. Saute until onions are golden brown.
• When onions are golden brown, add red chili powder, coriander powder and chole masala powder. Mix well and saute for 1 min taking care not to burn the spices.
• Then add the pureed tomato and salt. Mix well and cook until oil separates from the sides.
• Add the cooked chickpeas along with the water. Cook for 10-15 mins until the gravy thickens. Few chickpeas can also be mashed to thicken the gravy.
• Finally add chaat masala and crushed kasuri methi to the gravy. Cover and cook for 1-2 mins.
• Turn off the heat and garnish with coriander leaves.
• Serve hot with rotis or rice or puri.