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Preparation Time : 20
Cook Time : 40
Total Time : 60
Ingredients 2 cups soaked kabuli chana (white chick peas) 2 tbsp chana dal (split bengal gram) , washed and drained 2 black cardamom (badi elaichi) 1 small stick cinnamon (dalchini) 2 tsp tea powder 1/4 tsp baking soda salt to taste 3 tbsp oil 1 tsp finely chopped ginger (adrak) 1 tsp finely chopped green chillies 1/2 cup grated onions 1/2 tsp garlic (lehsun) paste 1 cup fresh tomato pulp 1 tsp coriander (dhania) powder 1 tsp garam masala 1 tsp chilli powder 2 tsp chole masala 2 tbsp chopped coriander (dhania)
Method Make a small potli by tying the cardamom, cinnamon and tea powder in a 2" x 2" piece of muslin cloth. Combine the kabuli chana, chana dal, potli, baking soda, salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Discard the potli and keep aside. Heat the oil in a deep non-stick pan, add the ginger and green chillies and sauté on a medium flame for 30 seconds. Add the onions and garlic paste and sauté on a medium flame for 5 minutes. Add the tomato pulp, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the coriander powder, garam masala, chilli powder, chole masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the kabuli chana along with the water and salt, mix well and cook on a medium flame for 16 minutes or till the water dries out, while stirring occasionally. Add the coriander and mix well. Serve hot.
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