Chhole(kabuli chane)

1 lemon size ball of jaggery
1 teaspoon of garam masala
Finely chopped green coriender and green chillies one tablespoon each.
Boil

   

Although this dish belongs to Punjab but now a days it is popular throughout India.


Chhole does not need too much labour or too many ingredients.

Ingredients required

2 cup kabuli chana
1/4 cup chana dal
4 medium size tomatoes.
2 teaspoon garam masala
2 teaspoon jeera
1/4 cup tamarind paste squeezed out of 2 lemon size tamarind balls
4 tab spoon oil
1/4 teaspoon hing powder
Grated jaggery according to taste
Ginger
Green chillies
Finely chopped green coriander
Salt according to taste


Soak kabuli chana and chana dal in water overnight or at least for 8 hours.
Now in a pressure cooker cook Chhole After first whistle lower the flame to sim and cook for 10 minutes.Puree tomatoes along with ginger and green chillies.Put oil in a pan heat and add hing ,jeera
bay leaf and garam masala stir and add tomato purée.Stir till it leaves the oil.Now add cooked Chhole and tamarind paste.Stir and add a lemon size ball of jaggery.Let Chhole cook for next 5 minutes .Switch off the flame and garnish with coriander .
These can be served with rice ,puri or bhature.

Tips:-

1 Chhole should be cooked right enough not too soft and not too hard.
2 Chhole if cooked 2 or 3 hours before serving then tastes better as all the spices are blended well with chhole.