Punjabi Chhola
Punjabi Chhola
Serving : 10 people
Cooking Time: 1 hour
Cooking Time: 1 hour
Ingredient:
400 Grams chhola
400 Grams chhola
100 Grams Bengal gram
4 Onions
4 Tomatoes
3 Green chillies
1 Inch ginger
15 Cloves garlic
5 Tablespoons oil
1 Teaspoon turmeric powder
3 Teaspoons coriander powder
1 Teaspoon sugar
½ Teaspoon cumin seeds
2 Teaspoons red chilli powder
3 Teaspoons chhola masala
2 Teaspoons dry pomegranate powder
Fresh coriander
Salt to taste
Method :
- Wash chhola and soak them in water for 8 hours.
- Wash bengal gram and soak the for ½ hour.
- Pressure cook chhola and bengal gram with 1 teaspoon salt.
- After 1 whistle, cook on a low flame for 20 minutes.
- Chop tomatoes, 2 onions, green chillies, ginger, garlic and grind it to a paste.
- Heat the oil, add cumin seeds and then fry the paste in it
- When the paste turns light brown, add all the remaining spices and fry for 2 minures.
- Add the boiled pulses along with water to the paste and cook .
- When the gravy thickens,s witch off the gas.
- Chhola is ready. Serve with potato tikkis or bhaturas and a mixture of chopped onions, cumin seeds, salt and 1 teaspoon lemon juice.
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