How to Make Peshawari Chole [Video]

You know that chatpata, dark brown, slightly spicy Chole that can cause colossal cravings. This is followed by a must-have-now rush to the nearest restaurant. What if you don’t have to rush, what if you just know that you can make it at home? This is the best chole recipe by none other than Tarla Dalal to chase away Monday blues.

Ingredients:

1 cup kabuli chana (white chick peas)
1 tbsp chana dal (split bengal gram)
2 big cardamoms
25 mm (1”) stick cinnamon (dalchini)
2 tea bags
4 tbsp oil
1 cup chopped onions
1 1/2 tsp pomegranate (anar) powder
1 cup chopped tomatoes
1 tbsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
1 tsp coriander (dhania) powder
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp chole masala
Salt to taste

Method:

1. Clean, wash and soak the kabuli chana and chana dal overnight or for 6-8 hours.
2. Drain, wash again, add two cups of water, big cardamom, cinnamon and teabags and pressure cook for five to six whistles or until the chana is well cooked. .
3. Allow the steam to escape before opening the lid.
4. Strain and reserve the liquid but discard the tea bag. Keep the kabuli chana liquid aside separately.
5. Heat the oil in a kadhai, add the onions and sauté till they turn translucent, while stirring continuously.
6. Add the pomegranate powder and cook, till the onions turn dark brown while stirring continuously.
7. Add the ginger, green chillies, tomatoes and sauté for three to four minutes.
8. Add the cooked kabuli chana- chana dal, chole masala, the reserved liquid and salt and mix gently.
9. Add the coriander powder, chilli powder and garam masala and sauté till the tomatoes are cooked and the mixture leaves oil.

Here’s the video:

Recipe Courtesy: Peshawari Chole by Tarla Dalal, TarlaDalal.com
Image courtesy: © Thinkstock photos/ Getty images

More On >> Indian Cuisine