Make Your Sunday Special With Amritsari Chole

Pulses are a great source of protein fibre, vitamins, minerals, iron, zinc, folate and magnesium. They are very nutritious and should be included in a regular diet. The major grown pulses in India are green beans, red kidney beans and chickpeas and many more. There are different dishes of pulses in India. The most liked recipe is for chickpeas. Chickpeas are known as chole in India and the chole masala dish is very popular.

Chole masala is made with chickpeas mixed in spiced gravy which includes Indian spices and chopped, onion, tomato and chillies. It has its origin in the Northern region of India. The chana masala of Amritsar is famous worldwide and it is also known as Amritsari chole. It is the main course dish which is enjoyed with a naan and some of its variants can also be eaten as snacks.

Make this dish at home with the Amritsari chole recipe.

Per serving of chole consists of 223 kcal.

• Carbohydrates 108g
• Proteins 29g
• Fat 88g

Ingredients

• 2 cups soaked chole (chickpea)
• 1 black cardamom
• 2-inch cinnamons stick
• 4 cloves
• 1 tsp tea leaves
• 1 tsp cumin seeds
• 4 garlic cloves
• 2-inch ginger
• 3 medium onions
• 1 tbsp cumin powder
• 1.5 tbsp coriander powder
• ¼ black pepper powder
• 1 tsp Kasuri methi powder
• ½ tsp turmeric powder
• 1 tbsp red chilli powder
• 1 tsp dry mango powder
• 1.5 tbsp anardana (pomegranate) powder
• ½ tsp garam masala
• ½ cup tomato paste
• 1 tbsp ginger garlic paste
• 5 tbsp cooking oil
• Salt to taste

For Tadka

• 2 tbsp ghee
• 3 garlic cloves
• 1-inch ginger

Method

1. Take a piece of cotton cloth and add black cardamom, tea leaves, cinnamon stick and cloves to it and wrap it like a potli.
2. In a cooker, add 2 cups of water, chole, salt, and cotton potli to it.
3. Cover it with a lid cook until seven whistles on medium flame.
4. Turn off the gas to let the cooker cool down for some time.
5. Open the lid to take out the potli.
6. In a medium-sized kadhai add oil and heat it; add asafoetida, cumin seeds, chopped garlic, ginger and onion and sauté for 2-3 minutes on medium flame.
7. Add ginger-garlic paste, mix well.
8.  Then, add turmeric powder, red chilli powder and mix well.
9. Now, add tomato paste, stir well and cook for 2-3 minutes on low flame.
10. Add cumin powder, coriander powder, black pepper powder and Kasuri methi powder, mango powder and pomegranate (anardana) powder, garam masala powder, and mix well.
11. Cover and cook for 3-4 minutes on low flame.
12. Remove the cover and mix properly. Cook until the mixture releases oil.
13. Cover and cook again for four more minutes.
14. Add boiled chickpeas (chole), mix properly and roast for 1 minute.
15. Cover and cook for 1 minute on low flame.
16. Mix well and add water and salt and mix well
17. Cover and cook the chole for 15 minutes on medium flame. Stir occasionally.
18. Add some coriander leaves to the delicious Amritsari chole and turn off the flame.
19. Add the prepared tadka over the chole.
20. Garnish with coriander leaves and green chilli wedge.

For tadka

1. Add oil to a pan.
2. Now add garlic cloves, ginger and green chilli and sauté.
3. Add Kasuri methi and red chilli powder.

Serve the Amritsari chole with kulcha or Bhatura, green chutney, pickle and curd. Relish this spicy and sour Amritsari Chole.