Geethu's Kitchen - Edit Recipe: Onion-free Punjabi Chhole
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Author
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Geethu
Mummy
Padma
Paru
Ambu
Unni
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Ingredients
3 cups Kabul chana, soaked for 24 hours (2 cups Kabuli chana) 2 tsp salt 1/8 tsp baking soda 2 tea bags 2 bay leaves 1 large cinnamon stick 6 cloves 6 green cardamom 2 large black cardamom 8 tomatoes (6 tomatoes) + 5 Thai green chillis (3 chillis) + 2 inch ginger, pureed 3.5 tbsp besan (2.5 tbsp) 1.5 tsp jeera 1 tsp pepper powder. 3/4 tsp haldi (1/2 tsp) 1 tsp jeera powder (3/4 tsp) 4.5 tsp dhania powder (3.5 tsp) 1 tsp garam masala (1tsp) 1 tsp aamchur (1 tsp) 1/2 tsp rock salt Tadka - in 3 tbsp oil: Ginger julienned 2 -3 pods garlic, chopped (optional) Long green chillis, cut in half, and split lengthwise
Steps
Soak chhole for 12 hours in regular water 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. 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 In non-stick pan, add 3 tbsp oil. When oil is hot, add jeera Add besan. Stir fry until besan is light gold brown Add tomato puree mix + haldi + pepper + dhania powder Stir fry until tomato mixture is half in volume and oil separates out Add remaining spices and boil for 5 minutes Add chhole and bring to boil on Me-Lo Put lid on and let simmer for 30 minutes, stirring every 5 minutes or so, to bring to desired consistency Garnish with fried ginger julienned and sliced green chilli and sliced garlic pods Sprinkle chopped cilantro
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