Rawalpindi Chole

Ingredients

a.. Chic peas 250 gms.(11/4bowl) overnight soaked in cold water
b.. Dried Pomegranate seeds (Anardana) 1 1/2tbsp
c.. Cumin seeds (Jeera) 1tbsp
d.. Chana masala powder 1tsp
e.. Mango powder (Amchur) 1tsp
f.. 2 big Onions sliced
g.. 2 Green Chillies sliced
h.. 10 inch. Ginger jullienne
i.. 2 big Tomatoes sliced
j.. Corriander leaves chopped
k.. Salt to tatse
l.. Red Chilli powder to taste
m.. Pure Ghee (clarified butter) 4-5tbsp
n.. Lemon Juice optional

Method:

1. Boil chana for 20 min. in a pressure cooker by adding little bit of salt.
2. Once its boiled, drain out the water from chana and keep it aside and store the water in a separate tumbler as well.
3. Heat the frying pan or tawa and start roasting dried pomegranate seeds (Anardana) & cumin seeds (Jeera). Once you feel the roasted jeera ka smell then turn of the gas and cool this mixture & grind it in a grinder and make a fine powder.
4. Now take wok or kadai, put ghee (clarified butter) and heat it nicely once its hot enough add drained chana and Anardana + Jeera ground masala, mango pwdr (Amchur), chana masala powder, salt, red chilli powder.
5. Mix evrything untill you feel that chana is well coated with dried masalas PS. if you feel that chana start to stick with the pan and its becoming difficult for you to mix further then add some more ghee.
6. Now add sliced onions, green chillies and stored water. Cook further untill the water is fully evaporated.
7. Garnish with jullienne ginger, sliced tomatoes and freshly chopped corriander leaves. (Lemon juice is optional). Your Rawalpindi Chole is ready to eat.