Jain Punjabi Chole

Ingredients

• 1½ cups chickpeas (kabuli chana), soaked overnight        
• Salt to taste                             
• 3-4 dried Indian gooseberry (amla)             
• 2 teaspoons tea leaves                        
• 4 tablespoons oil                             
• 2 teaspoons cumin seeds                         
• 2 green chillies, slit                     
• 4 medium tomatoes                                                    
• 2 teaspoons coriander powder                    
• 1 teaspoon red chilli powder                    
• 1 tablespoon dried pomegranate seeds (anardana) powder (coarse)     
• 2 tablespoons chopped fresh coriander leaves                    

Method

• Take chickpeas in a pressure cooker.  Add three cups of water. Tie tea leaves and dried amla in a piece of muslin cloth and add along with salt.  Cook under pressure for four to five whistles or until the chickpeas are completely done and tender.
•  Remove the muslin cloth bag.
• Puree three tomatoes and cut the remaining into one-inch cubes.  Roast one teaspoon cumin seeds. Cool and powder.
• Heat two tablespoons oil in a pan. Add the remaining cumin seeds.  When they begin to change colour add slit green chillies and sauté for a minute.
• Add tomato puree and sauté till oil begins to separate.
• Add coriander powder, cumin powder, red chilli powder and anardana powder and sauté till oil separates.
• Add drained chana and mix well. Adjust salt and simmer for five to ten minutes.  Take it off the heat.
• Heat the remaining oil in another pan.  Add the tomato cubes and sauté for a minute.
• Pour this into the chana mixture and keep it covered for five minutes.
• Serve hot garnished with coriander leaves.

Nutrition Info