Punjabi Chhole –

Kabuli chana (dry, not soaked) – 1 cup

For Gravy -

Onion - 2 medium

Tomatoes - 2 medium

Ginger-Garlic paste – 1 tb-spoon

Chili powder - 1 t-spoon

Oil - 2 t-spoon

chat masala – ½ t-spoon

kasoori methi – 1 t-spoon (optional)

Chana masala (please refer masala section) – 1 tb-spoon or as per taste.

Salt to taste

Garnishing -

Green chilies

Tomatoes

Lime/lemon slices

Sliced onion

Procedure –

1. Soak chana/chhole in water for atleast 5-6 hours.

2. Add little salt in soaked chana and cook in a pressure cooker for 15 minutes.

3. Slice the onions and grind in a mixer. Take out onion paste and add tomatoes in grinder and grind to paste.

4. Heat oil in a pan. Add onion paste and sauté till light brown.

5. Add ginger-garlic paste, and sauté for 3-4 minutes, till the raw smell goes away.

6. Add tomato juice and sauté for 5 minutes, till the oil starts loosing.

7. Add chana masala, chat masala, red chili powder and sauté for a 2 minutes.

8. Add cooked chana/chhole and mix well.

9. Add chat masala and kasoori methi, salt to taste.

10. Cover the pan with lid and cook for 5 minutes.

11. If you need more sour taste, add little amachoor powder.

12. Serve hot with bhatura, puri or naan along with sliced onions and green chili.

 Note :

If you like chopped onions and keep that way. But for thick and blended gravy, grind onions and tomato.

(If you are in a hurry, add cooking soda in water. Chana will be soaked in 2-3 hours. But make sure to remove all the soda water and add fresh water while cooking.)

I don’t like mushy chana, I like them to hold their original shape. If you want chana more soft, then cook for 20 minutes.