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Jain Punjabi Chole
Main Ingredients | Chickpeas (kabuli chana) |
Cuisine | Jain |
Course | Main Course Vegetarian |
Prep Time | 8-10 hour |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
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
Calories | 1135 |
Carbohydrates | 99.7 |
Protein | 28.4 |
Fat | 69.1 |
Other Fiber | 38.5gm |
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