PINDI CHHOLE

INGREDIENTS

FOR PRESSURE COOKING:

• 1 CUP CHANA / CHICKPEA

• 2 TEA BAGS

• 1 INCH CINNAMON / DALCHINI

• 1 BAY LEAF / TEJ PATTA

• 3 PODS CARDAMOM / ELAICHI

• 4 CLOVES / LAVANG

• ¼ TSP BAKING SODA

• ½ TSP SALT

• 3 CUP WATER

FOR CURRY:

• 3 TSP OIL

• 2 TBSP CHHOLE MASALA

• 1 BAY LEAF / TEJ PATTA

• 1 ONION, FINELY CHOPPED

• 1 TSP GINGER GARLIC PASTE

• 1 CHILLI, SLIT

• 2 TOMATO, FINELY CHOPPED

• ½ TSP SALT

• 2 TBSP CORIANDER, FINELY CHOPPED

FOR TEMPERING:

• 1 TBSP GHEE / CLARIFIED BUTTER

• 1 CHILLI, SLIT

• 1 INCH GINGER, JULIENNE

• ¼ TSP KASHMIRI RED CHILLI POWDER

INSTRUCTIONS

1. FIRSTLY, IN A LARGE KADAI HEAT 3 TSP OIL AND SAUTE 1 BAY LEAF.

2. FURTHER ADD 1 ONION FOLLOWED BY 1 TSP GINGER GARLIC PASTE AND 1 CHILLI.

3. SAUTE WELL UNTIL THE ONIONS TURN GOLDEN BROWN.

4. NOW ADD CHHOLE MASALA.

5. SAUTE ON LOW FLAME UNTIL THE SPICE POWDER TURN AROMATIC.

6. FURTHER ADD 2 TOMATO AND SAUTE WELL.

7. COOK UNTIL THE TOMATOES TURN MUSHY AND OIL IS SEPARATED.

8. NOW ADD COOKED CHANA AND ½ TSP SALT.

9. FURTHERMORE, COVER AND SIMMER FOR 15 MINUTES.

10. ALSO ADD 2 TBSP CORIANDER AND MIX WELL.

11. FINALLY, ENJOY PINDI CHOLE WITH ROTI OR BHATURA.