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PrintPINDI CHHOLE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Soak channa and channe ki dal overnight or for 6-8 hours in a pressure cooker.
- Wash channas with fresh water and add cardamom, cinnamon, ½ teaspoon soda and enough water to cover the channas nicely.
- Pressure cook all the ingredients together to give one whistle. After the first whistle, keep on low flame for about 20-25 minutes. Keep aside.
- Heat 4 tablespoon oil. Add onions. Saute till transparent. Add pomegranate seed powder. Cook stirring till onions turn golden brown.
- Add chopped tomatoes, ginger and green chilli. Stir fry for 3-4 minutes.
- Add dhania powder, garam masala and chili powder. Mash and stir fry tomatoes occasionally till they turn brownish in colour and oil separates. Strain channas, reserving the liquid.
- Add the strained channas to the onion-tomato masala. Mix well.
- Add salt. Stir fry gently for 5-7 minutes. Add channa masala and salt. Add the channa liquid. Cook for 15-20 minutes on medium heat till slightly dry.
INGREDIENTS
Pressure Cook Together
- 200 grams channa kabuli
- 2 tablespoon channe ki dal
- 2 big cardamoms
- 1" stick cinnamon
Masala
- 2 onions, chopped finely
- 1 ½ teaspoon pomegranate seed powder
- 3 tomatoes, chopped finely
- 1" piece ginger, chopped finely
- 1 green chili, chopped finely
- 1 teaspoon dhania powder
- ½ teaspoon garam masala
- ½ teaspoon red chili powder or to taste
- 1 teaspoon channa masala
- 1¼ teaspoon salt or to taste
- IDHAYAM Sesame Oil for frying
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