Punjabi Cholle Masala

Being a working mother you need to do a lot of planning before hand so that you can meet both personal and professional goals. Like menu for tomorrow is decided the previous night and all preparation is also done. Last night I opened the refrigerator only to realize that we are out of vegetables :-( so left with no other option and in a despiration to share a post I decided to prepare "Punjabi Cholle Masala". There are many variations of this authentic punjabi dish , even I prepare it in many different ways but the one I am sharing today is my husband's favourite although I like the other version which my mother prepares will share it some other time.So here goes the recipe.

Ingredients:-

1. Safed Channe ( ChickPeas/ White Grams/ Garbanzo beans) - 2 cups
2. Onion thinly sliced 2
3. Onion cut into circular rings 2
4. Tomato finely chopped 2
5. Green chillies 2
6. Ginger roughly chopped 1 tbsp
7. Garlic roughly chopped 1 tbsp
8. Salt per taste
9. Turmeric Powder 1 tsp
10. Coriander powder 1 tsp
11. Garam Masala 1/2 tsp
12. Whole cumin seeds 1 tsp
13. Asaefotida 1/4 tsp
14. Deggi Mirch 1/2 tsp
15. Kasoori Methi roasted and crushed 1Tbsp 
16. Cumin powder 1/2 tsp
17. Oil 2 tbsp

Method:-

1. Soak the channe overnite or atleast for 4 hours. Take the soaked channe in a pressure cooker and add salt , asaefotida and turmeric then pressure cook them for 4 whistles .
2. While channa are cooking lets prepare the masala. Take oil in a pan and when its hot put cumin seeds.When cumin starts to splutter add thinly sliced onions and saute them till golden brown.



3. Take out the onions into a mixie jar. In the same oil put tomatoes , ginger, garlic and green chillies and cook till the tomatoes are mushy and raw smell of ginger garlic is gone.
4. Take this tomato mixture into the same mixie jar in which we had earlier put onions. When the onion tomato mixture cools down grind it into smooth paste.






5. Now put this puree into the same pan in which we earlier fried onions and tomatoes and add a little oil if required. Cook for 2 minutes then add coriander, deggi mirch. Cook for another minute.

6. Add this masala to the cooked channe and add garam masala, cumin powder and kasoori methi . Pressure cook for another 2 whistles.
7. Take 1 Tbsp oil in a pan and fry the onion rings till golden brown.

8. Garnish the cooked channe with fresh coriander and onion rings and enjoy with roti or puris.(Coriander is missing in the pic as I didn't had any :-( )
   

Notes:-

• Channe should not be over cooked and should retain there texture.
• Kasoori meethi should always be roasted and then added as it enhances the flavour.
• Although fried onion rings could be avoided but I feel it gives an added flavour . If you like spicy then along with onions also fry some deseeded green chillies cut lengthwise believe me it will make a difference.