Name: Chickpea-Kabuli Chana Choley In Punjabi Style
Prep time: 20 min
Total time: 20 min
Ingredients: 1 cup White chick peas/Kabuli Chana; 1/2 tsp Kasuri methi (crushed, Uluva ela); 1 no Onion (finely chopped, medium); 1 tsp Cumin seeds; Ginger (garlic paste – 1/2 tsp); 1 no Tomato (finely chopped, small); 1/2 cup Curd; 1/2 tsp Coriander powder; 1 tsp Garam masala; 1 tsp Red chilly powder; 1/4 tsp Dry mango powder; 1/2 tsp Sugar; 2 tbsp Oil; Salt (As reqd)

Chickpea-Kabuli Chana Choley In Punjabi Style

Chickpea/kabuli chana/Kondai kadalai/Uddina bele chole in punjabi style is prepared by cooking soaked chickpeas with onion, ginger-garlic pastes, kasuri methi and other ingredients

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Prep Time 20

Total Time 20

Cuisine North Indian

Servings people

Ingredients

1 cup White chick peas/Kabuli Chana
1/2 tsp Kasuri methi crushed, Uluva ela
1 no Onion finely chopped, medium
1 tsp Cumin seeds
Ginger garlic paste – 1/2 tsp
1 no Tomato finely chopped, small
1/2 cup Curd
1/2 tsp Coriander powder
1 tsp Garam masala
1 tsp Red chilly powder
1/4 tsp Dry mango powder
1/2 tsp Sugar
2 tbsp Oil
Salt As reqd

Instructions

First soak chickpeas over night in sufficient water.
Pressure cook the chickpeas until done. Drain water from cooked chickpeas and keep aside.
Heat oil in a pan and fry chopped onion till golden brown in color.
Grind the fried onion with cumin seeds.
In the same oil fry the ground onion paste, ginger garlic paste and chopped tomatoes. Saute for a few minutes.
Add coriander powder, garam masala, red chilly powder and sautT in low flame till the tomatoes are fully mashed.Add curd.
Stir in cooked chickpeas and mix well. Pour slowly the water which was kept aside and adjust further addition, in order to achieve a thick consistency.
Add kasuri meethi, dry mango powder, sugar and required salt. Allow to boil and remove vessel from fire. 8)Serve hot with chappathi, rice, naan etc.

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Chickpea-Kabuli Chana Choley In Punjabi Style