Geethu's Kitchen - Geethu's Amritsari Pindi Chhole

Ingredients

1. 3 cups Kabul chana, soaked for 24 hours
2. 2 tsp salt
3. 1/8 tsp baking soda
4. 2 tea bags
5. 2 bay leaves
6. 1 large cinnamon stick
7. 5 cloves
8. 5 green cardamom
9. 2 large black cardamom
   
   
10. 1 medium to large but not large onion, pureed
11. 1 can tomatoes + 2-3 Thai chillis, pureed
12. 1 full tbsp ginger- garlic paste
13. 1 full tsp ginger paste
14. 1 tbsp besan
15. Chhole masala:
16. 1 tsp salt
17. 1 tsp red chili powder
18. 1/2 tsp haldi
19. 1 tsp jeera powder
20. 2 tsp dhania powder
21. 1 tsp garam masala
22. 1 tsp aamchur
23. 1/2 tsp rock salt
24. 1 tsp roasted anardana powder, crushed
25. 1/4 tsp hing (a couple of pinches)
26. 1 tsp kasuri methi, crushed
27. Tadka:
28. In 3 tbsp oil:
29. Ginger julienned
30. 2 -3 pods garlic, chopped (optional)
31. Long green chillis, cut in half, and split lengthwise
32. 3/4 tbsp roasted jeera powder
33. 1/2 tsp Kashmiri mirch powder
    
    
    
    
    
    
    
    
    
    
    
    

Method:

1. Boil chhole with 2 tsp salt, baking soda, tea bags, bay leaves, cinnamon, cloves, cardamom with water level one inch above chhole level; 45 minutes. Keep water aside
2. In non-stick pan, add 3 tbsp oil. Add onion paste.
3. Add ginger-garlic and ginger pastes
4. Fry well. Then add tomato puree
5. Close and cook for 2-3 minutes
6. Once oil separates, add besan, continuosly stirring for 5 minutes
7. Add prepared chhole masala
8. Fry well
9. Add boiled chhole and water.
10. Simmer to bring to desired consistency
11. Do tadka and pour over chhole
12. Add water before serving to bring to desired consistency