Punjabi Chole

Ingredients 

• 1 cup chickpeas, soaked
• 3 large tomatoes, roughly chopped
• Salt to taste
• A pinch of soda bicarbonate
• 3 tablespoons ghee
• 1 tablespoon roasted dried pomegranate seeds
• 2 teaspoons cumin seeds
• 2 tablespoons ginger-garlic paste
• 1 tablespoon dried mango powder
• 1 tablespoon red chilli powder
• 1 tablespoon garam masala powder
• 2 tablespoons coriander powder
• 2-3 bay leaves
• 1/2 teaspoon asafoetida
• 1 tablespoon chole masala
• 1/2 ginger piece, cut into juliennes

Method

1. Put the chick peas in a pressure cooker. Add five cups water, salt, soda bicarbonate and a tea bag. Close the lid and pressure cook for six whistles. Remove the tea bag immediately after the pressure is completely released.
2. Heat one tablespoon ghee in a non stick pan. Add tomatoes and cook for six to eight minutes. Add dried pomegranate seeds and cook for two to three minutes.
3. Allow to cool and grind to a fine paste.
4. Heat remaining ghee in a non stick pan. Add cumin seeds. Once they crackle, add tomato puree and sauté for four to five minutes.
5. Add ginger-garlic paste, mix well and cook for two to three minutes.
6. Add dried mango powder, red chilli powder, garam masala powder, coriander powder, bay leaves and asafoetida.
7. Cook for four to five minutes more.
8. Add chole masala and cook for five minutes more.
9. Serve hot garnished with ginger juliennes.