AMRITSARI CHOLE

Most people think that the difference in this recipe is the tea bag. Preparing the powders with a slight twist makes this dish so tasty and different.

INGREDIENTS:

Kabul chenna - 1 cup
Tea - 1 tsp.
Bay leaves - 2
Onions - 2
Tomatoes - 2
Ginger - 1" piece
Garlic - 2 pods
Chenna masala - 1 tsp.
Punjabi garam masala - 1 tsp.
Chilli powder - 1/2 tsp.
Dhania powder - 1 tablespoon
Jeera powder - 1/2 tsp.
Coriander leaves - few
Amchur - 1/2 tsp.(optional)
OR lime juice - 1tsp.(optional)
Salt - as per taste
Oil - 3 tablespoons

METHOD:

Make a small bag with tea using a clean muslin cloth.

Soak chenna overnight. Discard the soaked water. Fill fresh water upto an inch above chenna and pressure cook with bay leaves, tea bag and salt for 3 whistles. Drain the water, discard bay leaves, and tea bags. Keep aside. (Using tea bags gives a dark colour to the white chenna)

Grind a fistful of boiled chenna to a paste.

Crush ginger and garlic.

In a pan, dry roast all the powders (except amchur) and keep aside.

In the same pan, heat oil, and fry onions, crushed garlic & ginger, tomatoes, little salt and saute till oil leaves the sides. Mash well till pulpy.

Add the ground chenna paste, dry roasted powders and boiled chenna into it. Allow it to boil (add the amchur at this stage) and cook till thick. ( Finally, add lime juice & mix well ). Garnish with coriander leaves. Serve hot with bhaturas, pooris , phulkas and chappathis.
And this is from Sailaja . Thank you.