Geethu's Kitchen - Geethu's Onion-free Punjabi Chhole

Ingredients

  1. 3 cups Kabul chana, soaked for 24 hours (2 cups Kabuli chana)
  2. 2 tsp salt
  3. 1/8 tsp baking soda
  4. 2 tea bags
  5. 2 bay leaves
  6. 1 large cinnamon stick
  7. 6 cloves
  8. 6 green cardamom
  9. 2 large black cardamom

  10. 8 tomatoes (6 tomatoes) + 5 Thai green chillis (3 chillis) + 2 inch ginger, pureed
  11. 3.5 tbsp besan (2.5 tbsp)
  12. 1.5 tsp jeera
  13. 1 tsp pepper powder.
  14. 3/4 tsp haldi (1/2 tsp)
  15. 1 tsp jeera powder (3/4 tsp)
  16. 4.5 tsp dhania powder (3.5 tsp)
  17. 1 tsp garam masala (1tsp)
  18. 1 tsp aamchur (1 tsp)
  19. 1/2 tsp rock salt

  20. Tadka - in 3 tbsp oil:
  21. Ginger julienned
  22. 2 -3 pods garlic, chopped (optional)
  23. Long green chillis, cut in half, and split lengthwise

Method:

  1. Soak chhole for 12 hours in regular water
  2. Boil 7.5 cups water (6 cups water for 2 cups chana) with 2 tea-bags. After tea comes to boil, turn down heat to Me-Lo, boil for another 2-3 minutes; throw tea bags away. Soak chhole in this water for 8 hours.
  3. Boil chhole with 2 tsp salt, baking soda, bay leaves, cinnamon, cloves, cardamom with water level (including tea water) one inch above chhole level; 45 minutes. Keep water aside
  4. In non-stick pan, add 3 tbsp oil. When oil is hot, add jeera
  5. Add besan. Stir fry until besan is light gold brown
  6. Add tomato puree mix + haldi + pepper + dhania powder
  7. Stir fry until tomato mixture is half in volume and oil separates out
  8. Add remaining spices and boil for 5 minutes
  9. Add chhole and bring to boil on Me-Lo
  10. Put lid on and let simmer for 30 minutes, stirring every 5 minutes or so, to bring to desired consistency
  11. Garnish with fried ginger julienned and sliced green chilli and sliced garlic pods
  12. Sprinkle chopped cilantro