Cooking time: 1 hr
1 cup chickpeas (kabuli chana), soaked in water overnight
¼ tsp baking soda
1 tea bag
½ inch cinnamon stick (dalchini)
1 black cardamom (badi elaichi)
1½ tbsp oil
1 bay leaf (tamalpatra), medium size
3 green chilies, vertically slit (2 if you want it less spicy)
1 tsp ginger, finely chopped
1 onion, large, finely chopped
2 tomatoes, large, finely chopped
1 tsp red chili powder, or adjust as per spice tolerance
2 tsp Punjabi Chole masala
1 tsp salt, adjust as per taste
1. Soak kabuli chana overnight in about 2 cups of water.
2. Pressure cook chana with baking soda, tea bag, cinnamon stick, black cardamom and 3 cups of water, for 3 whistles until chana is soft. Discard the tea bag, drain the water and keep aside for later use. Take the boiled chana in a bowl, remove ½ cup of chana from it in another bowl, mash it and keep aside.
3. Heat oil in a wok on medium heat. Add bay leaf, green chilies, ginger and saute until it sizzles.
4. Add chopped onions and saute until onions are soft and transparent.
5. Add tomatoes and cook until they soften and oil separates.
6. Add red chili powder, Punjabi chole masala and salt. Mix well.
7. Add both boiled and mashed chana to the wok. Mix well and cook for 2 mins.
8. Add 2 cups of water, mix and bring to a boil (Cook until the mixture has the desired thickness of gravy).
Garnish with coriander leaves and serve hot with chopped onion, bhatura or roti.