KABULI CHOLE

INGREDIENTS
1/2 kg Kabuli Chole (Chick Peas)
5-6 medium finely chopped or minced onions
1/2 crushed mace (javitri)
1 stick crushed cinnamon
3-4 cloves 
8-10 finelly chopped garlic
1 tsp ginger (finely chopped or paste)





 1 tsp roasted cumin powder (Jeera)
1 tsp coriander powder
1 tsp pomegranate seeds
1 tsp fenugreek powder (kasuri meethi powder)
2 tsp garam masala
1 tbsp tea leaves or 2 tea bags
salt, black pepper and chilli to taste
2 tsp amchoor powder (dry mango powder)

METHOD
Soak chole overnight. In clean cloth put tea leaves and tie it properly (or you can use tea bags). Put chole in pressure cooker with tied tea leaves and salt. Cook till its done.

Check if chole is done. Leave tea-cloth in cooker for another 1 hour.

Till that time let's make tadka.

Heat oil in pan, add crushed javitri, cinnamon, cloves. Cook till it turns golden. Add finely chopped onion and garlic. Saute on medium flame till its golden in color. Add ginger paste.

Add roasted cumin powder, dry mango powder, chilli, amchoor powder.

Roughly mash chole with ladle to give thickness in it.

Add chole and simmer it for at least 25-30 minutes till forms thick consistency. Keep crushing chole occasionally.

Garnish with coriander and serve with Bhatura.

Pictorial:















1. Cook chole with salt and tea bags or tea leaves tied in muslin cloth till is done.
















2. Leave it in cooker for another 1-2 hours for better colour.
















3. Finely blend or chop 5-6 onions.

4. Crush cinnamon stick, cloves and javitri.

5. Heat oil in pan.

6. Add chopped onions.

7. Saute till golden in colour.

8. Add roasted cumin powder, garam masala, coriander powder, amchoor powder, pomegranate seeds, dry fenugreek powder, black pepper powder.

9. Put chole in it and mash it to give thickness to it. Simmer for 25-30 minutes.

10. Like this. It's ready to serve hot with Bhatura or rice.

11. Garnish with coriander powder and thinly sliced ginger(optional) and serve hot with Bhatura.