Punjabi Chole Masala

Preparation :10 mins
Cook :25 mins
Total Time :35 mins
Servings :Makes 4 servings

Ingredients :

1 cup kabuli chana (white chick peas) , soaked overnight and drained
1 tea bag or tsp of tea powder powder tied in muslin cloth
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1/2 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
2 tsp chole masala
1 tsp chilli powder
1 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
salt to taste

Method :

Combine the kabuli chana, salt, tea bag and enough water in a pressure cooker and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Discard the tea bag and drain the kabuli chana. Keep aside.
Heat the oil in a deep pan and add the cumin seeds.
When the seeds crackle, add the onions, ginger and garlic and sauté on a medium flame for 1 to 2 minute or till the onions turn translucent.
Add the chole masala, chilli powder, dried mango powder, turmeric powder, coriander powder, cumin seeds powder, salt and 1 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the kabuli chana, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Mash the kabuli chana once lightly with a help of a masher.
Serve hot.