2/22/2017 CholeRecipe:HowtomakePunjabiChole|CholeMasala,ChanaMasala

howtomakepunjabicholemasalarecipe
cholemasalaorchanamasalarecipecholeisapopularnorthindiancurry.cholegoeswellwithpoori,bhatura,roti,naan
orrice.

Course curry
Cuisine northindian

PrepTime 9hours
CookTime 45minutes
TotalTime 9hours45minutes

Servings 5
Author dassanaamit

Ingredients
ingredientsforpressurecooking:
1cupdriedwhitechickpeasOR200gramswhitechickpeas(garbanzobeans,kabulichanaorsafedchole)
2.5to3cupswaterforpressurecookingthechickpeas
2to3driedamlaORindiangooseberryor1blackteabag,optional
teaspoonsaltoraddasrequired
ingredientsforthemasalagravy:
1mediumsizedonion,finelychopped
1mediumsizedtomato,finelychopped
2to3smallgarliccloves+inchginger,crushedtoapasteinamortarpestleortspgingergarlicpaste
teaspoonturmericpowder(haldi)
teaspoonredchilipowder(lalmirchpowder)
teaspoongarammasalapowderoptional
to1teaspoonamchurpowder(drymangopowder),optionalandonlytobeaddedwhenyoudonothave
drypomegranateseeds
2to3greenchiliesslit
1to1.25cupswaterorthestockinwhichthechickpeaswerecooked
1.5to2tablespoonoil
saltasrequired
spicesforthepunjabicholemasala:
2blackcardamoms(elaichi)
1inchcinnamon(dalchini)
3to4blackpeppers(sabutkalimirch)
2cloves(lavang)
1mediumsizedtejpatta(indianbayleaf)or2smalltejpatta
teaspooncaromseeds(ajwain)
1teaspooncuminseeds(jeera)
1teaspooncorianderseeds(dhania)
1teaspoonfennelseeds(saunf)
teaspoondrypomegranateseeds(anardana)
1to2kashmiridryredchilies(sookhikashmirilalmirch)
forgarnish:
somechoppedcorianderleaves(dhaniapatta)
inchginger(adrak)julienne
1mediumonionslicedorchopped
1mediumtomatoslicedorchopped
1lime(nimbu)slicedorquartered

Instructions
1.rinseandsoakthechole(chickpeas)inenoughwaterovernight.addenoughamountofwaterasthechole
increaseinsizeaftersoakingit.rinsethesoakedchickpeas.
2.togiveadarkcolortothechana,traditionallydriedamla(indiangooseberries)areadded.thesealsogivea
faintsournesstothestock.ifyoudonothavedriedamla,thenadd1blackteabag.

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2/22/2017 CholeRecipe:HowtomakePunjabiChole|CholeMasala,ChanaMasala

3.inapressurecookeraddthecholealongwiththe3to4driedamlapiecesorateabag.tajteabagsworkvery
well.thenaddwater
4.seasonwithsaltandpressurecookthechanafor18to20whistles.thechanashouldbecookedwellan
softened.thecholeshouldbesoftwhenyoumashitwithaspoon.thechanashouldnotgiveyouabitewhen
youeatit.
5.Inapan,takeallthewholespicesforthecholemasalamentionedaboveandonalowheatbegintoroast
them.
6.stiroftenandroastthespicestilltheygetextrabrowned.don'tburnthem.youhavetogobeyondapoint
roastingthemevenaftertheybecomefragrantandtheygetmorebrownedthanwhatisthenormusually.
7.letthesesroastedspicescoolandthengrindthemfinelyinacoffeegrinderorinadrygrinder.
8.bynowthechanawillbecooked.youwillseeadarkerbrownshadeinthesafed(whitechana).removethe
amlapieceswhichwouldhavesoftenedbynowortheteabagfromthestock.
9.heatoilinapanorkadai.addgingergarlicpasteandsautetilltheirrawaromagoesaway.
10.thenaddchoppedonionsandsautetilltheonionsturntranslucentorlightbrown.
11.addtomatoes&sautethemtilltheysoftenandtheoilstartstoleavethesidesofthemasala.
12.thenaddthepowderedcholemasalathatweground,alongwiththeredchilipowder,turmericpowder&
garammasalapowder(optional).
13.stirthedrymasalaandthenaddslitgreenchilies
14.addthecookedchole.stirwell.
15.addsalt.thenaddabout1to1.25cupsofthestockinwhichthechanawasboiled.youcanalsowaterinstead.
16.stirandcoverthechana.
17.simmeronalowtomediumflame.youcanalsocookwithoutthelid.thegravywillthickenandreduce.mash
afewchana.thiswillhelpthickenthegravy.simmertillyougettheconsistencyyouprefer.theconsistency
isnotthin,butmediumconsistencyordry.
18.incase,youhavenotaddeddrypomegranateseedswhileroastingthespices,thenyouneedtoadd
amchurpowder(drymangopowder)now.stir.
19.garnishcholemasalawithcorianderleaves&gingerjulienne.
20.servethepunjabicholewithkulchas,bhaturas,pooris,rotis,alongwithslicedonions,tomatoesandlime.
cholealsotastesgoodwithsteamedriceorjeerarice.

RecipeNotes
ifyoudon'thaveamchurordriedpomegranateseedsthenadd
limeorlemonjuicetowardtheend.

2.ifcookingcholeinthepanorpotthen:
youhavetotakeenoughwaterinthepotwhilecookingthechickpeas.ittakesalotoftimethough.for1.5to2cupsof
soaked&drainedchickpeas,youcantakeabout56cupsofwater.addingapinchofbakingsodainthewateralongwith
salt,alsohelpsinthecookingprocessandthechickpeasbecomereallysoftwhencooked.youcanaddabout1tspofsalt.
alittlelesssaltisalsoalright.iusuallyaddlesssalt.coverthepotandcook.ifthewaterstartstobecomefrothy,then
removethelidandcookforsomeminutes.removethescumifthereisanywhilecookingthechickpeas.

3.youcanalsousecannedchickpeasandaddthemoncethetomatoesaresauteed.

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