Punjabi Chhole

Punjabi Chhole

By Chef Shantanu Gupte

From Health Mange More

Prep: 8 hours

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

A Punjabi speciality that can be enjoyed with kulche or bhature

Ingredients

Chickpeas, soaked overnight and boiled 8 tbsps
Kidney beans, soaked overnight and boiled 4 tbsps
Sunflower oil 2 tsps
Cumin seeds 1 tsp
Ginger, cut into thin strips 1 tsp
Fenugreek seeds (methi dana) ½ tsp
Large onion, chopped 1
Salt to taste
Red chilli powder 1 tsp
Green chillies, slit 2
Large tomato, chopped 1
Black pepper powder ½ tsp
Coriander powder 1½ tsps
Large potato, boiled, peeled and diced 1
Cinnamon 2 one-inch sticks
Cloves 7 to 8
Black peppercorns ½ tsp
Bay leaves 2
Dried mango powder (amchur) 1 tsp
Green chillies 2 to garnish

Methods

Soak chickpeas and kidney beans in a large bowl of water overnight. Drain and put into a pressure cooker. Add 1 cup water and cover the cooker with its lid. Cook under pressure till 6-7 whistles are given out.
Heat oil in a non-stick pan, add cumin seeds, ginger, fenugreek seeds and onion and saute till onion is light golden.
Add salt, red chilli powder and green chilli and mix. Add tomato, chickpeas and kidney beans and mix.
Add black pepper powder and coriander powder and mix well. Add potato and ½ cup water and mix well.
Create a well in the centre of the mixture and put cinnamon, cloves, black peppercorns and bay leaf in it. Pour hot oil over the whole spices and cover the pan immediately.
Remove lid and add dried mango powder and mix well.
Transfer into a serving bowl, garnish with green chillies and serve hot.

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