Cuisine: Punjabi
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried chickpeas (Kabuli chana or chole) | 1 cup, soaked overnight and boiled |
| Oil | As needed |
| Cumin seeds | 1 tsp |
| Ginger paste | 1/4 tsp |
| Chana masala powder | 2 tsp |
| Red chili powder | 2 tsp |
| Cumin powder | 1/4 tsp |
| Dried mango powder (amchur) | 2 tsp |
| Turmeric powder | 1/4 tsp |
| Coriander powder | 1 tbsp |
| Salt | To taste |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Instructions
-
To prepare the dried chole, start by placing the soaked chickpeas in a pressure cooker with salt and water. Cook until you hear three whistles, then allow the pressure to release naturally. Open the cooker, drain any excess water, and set the chickpeas aside.
-
In a pan, heat some oil. Add cumin seeds and ginger paste, cooking for about 30 to 40 seconds until fragrant.
-
Stir in the chana masala, red chili powder, dried mango powder, turmeric powder, coriander powder, cumin powder, and salt. Cook the mixture for about 1 minute to let the spices bloom.
-
Add the boiled chickpeas to the pan and mix well to combine everything. Cook for an additional 2 minutes, then turn off the heat and garnish with fresh coriander.
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Serve your delicious dried chole with ajwain puris and boondi raita for a satisfying lunch experience.
Enjoy this ultimate comfort food that not only delights the palate but also nourishes the body!