Chole Bature is one of the most popular dishes from Punjab.It is simple and very nutritious that why it has become comfort food of India.Kabuli channa is a popular lentil in most parts of India.It belongs to the pea family and its nutty ,creamy flavor and less in fat makes it popular and a favorite for anyone who tries it.They are naturally rich in protein 23% and are high in manganese , folate, iron and dietary fiber. This is a all time favorite at my home and I make it quite frequently.This may not be authentic way to make chole but this is how I make at home.
1 cup Chole (Kabuli Chana/Chickpeas) –the large grain variety
3 tomatoes, chopped
1 tsp ginger-garlic paste
5-6 Green chillies
1 Bay Leaf
1 small stick Cinnamon broken into small pieces
2 tsp Chole Masala
1-2 tbsp Kasurimethi
1 tsp Garam Masala
1 tsp Red chili powder
1 tsp cumin seeds
3-4 tsp Ghee
1 tsp oil
1/2 tbsp Sugar
Marble sized Tamarind
2 tsp Tea leaves (or 1 Tea bag)
Coriander for garnishing
Salt to taste
Soak the Chole/Kabuli Chana overnight.
In a pressure cooker add Chole, about 4-5 cups of water, salt and tea leaves tied in a muslin cloth.You can also use a tea bag. The tea leaves give a nice dark brown color to the Chole.
Cook Chole upto 3 whistles.
In Meanwhile grind onion,green chillies, ginger and garlic ,cloves and cinammon without adding water.
Make Puree of the tomatoes in food processor and keep it aside.
Heat 3 tsp Ghee /oil in a Kadai.
Add the cumin seeds – bay leaf and and fry for 1-2 seconds.
Add onion paste and fry till it becomes pink color then add the ginger-Garlic paste and Green chillies paste and fry in medium flame till ghee separates from it.
Then Add Chole masala ,chilli powder, garam masala saute it for minute.
Now add the tomatoes puree and keep stirring.
After that add salt ,tamarind pulp, kasuri methi, sugar .
Remove the Tea bag from the Chole and add the Chole along with the water and cook till its gravy thickens.
Remove from fire and garnish with chopped coriander and serve hot with Puris , Bhaturas ,Naan, Rotis, accompanied with finely chopped onions and lemon pieces.
Cook Chole 1-2 hours before serving, so that they soak in all the spices.
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