GroundReport | India | Indian Vegetarian Recipes of Punjabi Chhola

Sumit Dhawan February 10, 2008

Punjabi Chhola

Serving : 10 people
Cooking Time: 1 hour

Ingredient:
400 Grams chhola

100 Grams Bengal gram

4 Onions

4 Tomatoes

3 Green chillies

1 Inch ginger

15 Cloves garlic

5 Tablespoons oil

1 Teaspoon turmeric powder

3 Teaspoons coriander powder

1 Teaspoon sugar

½ Teaspoon cumin seeds

2 Teaspoons red chilli powder

3 Teaspoons chhola masala

2 Teaspoons dry pomegranate powder

Fresh coriander

Salt to taste

Wash chhola and soak them in water for 8 hours.
Wash bengal gram and soak the for ½ hour.
Pressure cook chhola and bengal gram with 1 teaspoon salt.
After 1 whistle, cook on a low flame for 20 minutes.
Chop tomatoes, 2 onions, green chillies, ginger, garlic and grind it to a paste.
Heat the oil, add cumin seeds and then fry the paste in it
When the paste turns light brown, add all the remaining spices and fry for 2 minures.
Add the boiled pulses along with water to the paste and cook .
When the gravy thickens,s witch off the gas.
Chhola is ready. Serve with potato tikkis or bhaturas and a mixture of chopped onions, cumin seeds, salt and 1 teaspoon lemon juice.