Geethu's Kitchen - Geethu's Chaawal Chhole

Ingredients

1. 3 cups Kabul chana soaked for 12 - 18 hours; boil for 45 minutes with 2 tsp salt, 1/2 tsp haldi, 1 stick cinnamon, 5 cloves, 5 green whole elaichi, 2 bay leaves, 2 large black elaichi,,
2. 1/8th tsp baking powder, 1 tea bag
3. 1 medium onion, ground
4. 1 can tomatoes, pureed
5. I tbsp ginger-garlic paste
6. I full tsp ginger paste
7. 1.5 tsp jeera
8. 1 bay leaf
9. 1 stick cinnamon
10. 3 tsp dhania
11. 1 flat to full redchilli powder
12. 1/2 tsp haldi powder
13. 2 tsp kasuri methi
14. 1 tsp garam masala
15. 3/4 tsp rock salt
16. Cilantro, chopped

Method:

1. Boil chhole for 45 minutes. Remove the added ingredients after depressurizing naturally
2. In a big non-stick pan, add 1.5 ladle oil
3. Add jeera, cinnamon stick and bay leaf
4. Add onion paste
5. Halfway through frying, add ginger-garlic paste and ginger paste
6. Fry paste till brown and oil leaves side
7. Add tomato puree and dhania, haldi and red chilli powders
8. Fry for 7 minutes with lid on
9. Add kasuri methi, 1.5 cups water, chhole, close lid and cook for 10 minutes on Low
10. Add garam masala, chopped cilantro and rock salt
11. Fry for 10 minutes and switch off