Amritsari Chole Ingredients required
|for pressure cooking|
|kabuli channa / kadala / chole||1 cup|
|dried gooseberry / amla / unakka nellikka||2 (I didn’t use)|
|cinnamon||1/2 inch piece|
|for masala powder|
|cumin seeds / jeerakam||1 teaspoon|
|fennel seeds/ perumjeerakam||1 teaspoon|
|black pepper corn / kurumulagu||1/2 teaspoon|
|black cardamom / karutha elakka||1|
|green cardamom / elakka||1|
|mace / jathipatri||1|
|cinnamon / patta||1/2 inch|
|coriander seeds||1 tablespoon|
|tumeric powder||1/4 teaspoon|
|red chilly powder||1 teaspoon|
|for onion paste|
|onion||1 (big)(roughly chopped)|
|oil / ghee||1 teaspoon|
|oil / ghee||2 tablespoon|
|onion||1 (medium) (sliced)|
|tomatoes (finely chopped)||2 (medium)|
|ginger paste||1/2 teaspoon|
|garlic paste||1/2 teaspoon|
|bay leaf||1 (small)|
|dry mango powder / amchoor powder||1/2 teaspoon|
|anardana powder / pomegranate seed powder||1/2 tablespoon|
|coriander leaves (finely chopped)||1 tablespoon|
|lemon juice||1/2 tablespoon|
1. Rinse chickpeas 2 -3 times in clear water and soak it overnight. Next day, drain the water and rinse again 2 -3 times.
2. Pressure cook soaked channa / chole with 1/2 teaspoon of salt, bay leaf, dried gooseberry (if you are using – I didn’t), cinnamon, tea bag, black cardamom and 2 1/2 cups of water for 4 -5 whistles on medium flame. Let the pressure subside. Check the chickpea, if not cooked properly, cook for 1 -2 more whistles.
3. Discard bay leaf, black cardamom and tea bag.
4. Drain chickpeas. Keep water and chole / chickpeas separately.
5. Meanwhile, in a pan, add all the spices given under “for masala powder” except chilly powder and turmeric powder. Saute well on medium flame, till you get a nice aroma. Turn off the flame. Then add red chilly powder, turmeric powder and keep stirring for few seconds. Let it cool and then grind it to a fine powder. Keep it aside.
6. Make tomato paste (I used tomato puree).
7. Peel onion and roughly chop it. In a pan, heat 1 teaspoon of oil / ghee, add the chopped onion pieces and saute till it becomes light brownish in color. Allow it to cool and then grind it into fine paste using very little water.
8. In a kadai, heat ghee / oil, add shah jeera, bay leaf,. Let shah jeera splutter. Then add sliced onion, green chilly, ginger garlic paste and saute until it becomes soft.
9. Add onion paste, and cook in medium flame, till oil starts separating.
10. Now add tomato puree, and saute well.
11. Then add 1 tablespoon of masala powder, saute well till oil starts separating.
12. Add channa water and another 1 – 11/2 cups of water and let it boil. Mash 1/2 cup of cooked channa pieces with potato masher or back of a ladle. This will give thick gravy. Cook in low flame for around 10 minutes.
13. Next add amchoor powder, anardana powder and lemon juice. Finally garnish with coriander leaves and turn off the stove.
14. Serve it with onion, lemon pieces and ganished with coriander leaves.
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Enjoy cooking and serving