PINDI CHOLEY

Pindi Chole is a classic dish from the Punjabi repertoire, which is flavoured with a large assortment of spice powders and other ingredients like ginger, garlic, tomatoes and onions, which lend an irresistible flavour and aroma to it.
While it is common in most parts of the country to flavour chole with garam masala and chole masala, what makes the Pindi Chole really different from the rest is the combination of kabuli chana with chana dal and the procedure of cooking both in water along with whole spices and tea leaves tied in a cloth bag.

• Ingredients:
• 0.6kg      Chana kabuli
• 0.1lt        Oil
• 0.05kg    Ginger
• 0.03kg    Garlic paste
• 0,005kg  Red chilli powder
• 0.005kg  Kasoori methi
• 0.005kg  Ajwain
• 0.005kg  Black pepper powder
• 0.01kg    Aamchoor
• 0.01kg    Chana masala
• 0.01kg    green chilli
• 0.03kg    Besan
• 0.1kg      Tomato
• 0.01kg    Coriander fresh
• 0.06kg    Tea leaves

For Chholey:                                                                                                                                Wash and soak chana for 5-6 hrs and then boil them with tea leaves (tied in a muslin cloth)  till tender.  Heat the oil. When the oil is hot, add besan and fry it till it turns light brown in colour.  Now add the ginger garlic paste and chana. Add a little bit of chana water and let it simmer for 20 minutes. Slightly mash a cup full of cooked the chana and add to the remaining chana. Adjust the  seasoning. Now add sliced tomatoes, slit green chillies, ginger juliennes and spices.  Heat the oil and sprinkle over the top. Mix well. Serve hot garnished with chopped coriander and sliced onions.