Ingredients

• 250 g - Kabuli channa
• 50 g - Rajma
• 2 tsp - tea powder
• 2 pieces - clove
• 1 piece - cinnamon
• 1/2 tsp - black pepper
• 2 - green chillies
• 1 piece - ginger
• 1/2 tsp - cooking soda
• Salt to taste
• 3 tbsp - anardana paste
• 1/4 tsp - mango powder (aamchur)
• 1 tbsp - garam masala
• 3 - boiled potatoes
• 1 - big tomato, chopped
• 2 tbsp - ghee
• For dry masala:
• 1 - bay leaf (tejpatta)
• 2 tsp - mustard seeds
• 2 tsp - jeera
• 1 tsp - fenugreek seeds (methi daana)
• 2 - cloves
• 1 - dry red chilli (lal mirch)

How to Make Traditional Punjabi Chole

• For dry masala:
• In a pan, roast masala ingredients. Grind to make a fine powder and keep aside.
• In a big vessel, pour water. Add cooking soda and salt. Add Kabuli channa and rajma and soak this overnight.
• Next morning, drop a small pouch of tea leaves into the vessel containing the soaked grams
• Cook till channa and rajma become soft.
• Discard the pouch when cooked.
• Prepare a fine paste by grinding cloves, cinnamon, black pepper, green chillies and ginger.
• Mix this paste with cooked channa and rajma.
• Heat a pan and add the channa and rajma. Pour leftover water from boiled grams and boil.
• Add dry masala, garam masala, annardana paste, amchur powder and black pepper powder and stir.
• Cook all ingredients till water dries up and the masalas stick to the channa and rajma.
• Make a space in centre of the pan and pour the ghee. When the ghee melts, mix it with channa and rajma.
• Cover and cook for a while on low heat.
• Remove from flame and garnish with potato, tomato and green chillies.