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Chole (Garbanzo beans in Spicy Gravy)

Another of my favorite punjabi dish (curry). Chole Batura was a "sure to order" item for all of my restaurant visits in India. And of course, Mummy made really yummy Chole Batura once in a while too, mostly when we had guests coming over.

In fact, I was so in love with Chole that I used to have it along with the Kerala special "Puttu". :D Another time when I had yummy unforgettable Chole experience was at one of my closest friend, Nidhi's (Punjabi) place. It had that special Punjabi touch to it. :)

Ingredients
  • Kabuli Channa/Garbanzo Beans – 2 C
  • Water – 8 cups
  • Black Cardamom – 1
  • Bay Leaf – 1
  • Cinnamon Stick – 1″ Pc
  • Salt – to taste
  • Oil – 1.5 T
  • Asafoetida – a pinch
  • Tomatoes(Chopped) – 2
  • Anardana – 1/2 t
  • Red Chili Powder – 1/2 t
  • Dry Mango Powder (Amchur) – 1/2 t






Method
  • Soak Channa overnight.
  • Move Channas along with the soaked water into the pressure cooker.
  • To this, add cinnamon, bay leaf, cardamom & Salt.
  • Cook this mix in the pressure cooker till three whistles.
  • Simmer and cook for 10 -15 mins more, turn off and keep aside to cool along with the stock.
  • Heat oil in a pan on medium heat.
  • Add asafoetida and tomatoes into it and continue cooking till the oil seperates.
  • To this, add the red chilli powder, dry ,mango powder & anardana powder and stir well.
  • Add channa, along with the stock (kept aside to cool), to this mix and stir well.
  • Cover with a lid and allow it to boil.
  • Once it starts to boil, simmer heat and let it cook till the gravy turns thick and mushy.
  • Yummy chole is ready to serve.
  • It goes best with Batura, Poori, Roti and other Indian bread.




Note: You could add Chole Masala powder (1 t ) along with the other powders to add to the taste.

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