Punjabi Chole Masala

One of my personal favorite dishes is Punjabi style chole. It allows for a high protein recipe with great flavors that totally transform otherwise mundane chickpeas. I really like the texture and combinations of spices that go into it's making. Especially anardana, which adds a tangy punch to the nuttiness of chickpeas. This recipe goes great with bhature (Recipe), puri or rice. There are many ways to make chole, but in the end color of the dish should be dark brown for this specific style. Enjoy this recipe!!

Preparation Time: 20 minutes
Cooking time: 45 minutes
Servings: 4

Ingredients:

• 1-1/4 cups kabuli Channa (soak in water overnight)
• 1 large onion, finely chopped
• 1 tomato, chopped
• 3 to 4 green chilis, slit
• 1 teaspoon ginger, grated
• 1/2" Cinnamon stick
• 1 whole black cardamom
• 1 bay leaf
• 2 tea bags 
• Large pinch of baking soda
• 1 teaspoon red chili powder (adjust to your spice level)
• 2 tablespoons chopped fresh coriander leaves for garnish
• 1/2 teaspoon anardana powder (dried pomegranate seed powder)
• Salt to taste
• 2 tablespoons oil

Dry masala powder:

• 1-1/2 tablespoon coriander seeds
• 2 dry red chilis
• 2 cloves
• 1" cinnamon stick
• 2 black cardamoms
• 1/2 teaspoon pepper corns
• 1 teaspoon cumin seeds
• Dry roast all the ingredients on low to medium flame for 4 to 5 minutes and grind to a fine powder

Directions:

1. In a pressure cooker, add the chickpeas and approximately 3 cups of water, large pinch of baking soda, a tea bag, cinnamon stick and black cardamom. Cook the chickpeas until they are soft (4 to 5 whistles). 
2. Let the cooker cool before opening. Then, drain the water from the chickpeas, but keep the water aside for later use. Discard the tea bag, cinnamon stick and black cardamom.
3. Heat oil on a pan and add green chili, grated ginger and bay leaf. Sauté for few seconds.
4. Add the chopped onions and sauté until they are transparent. Add red chili powder and salt. Mix well. 
5. Add chopped tomatoes and cook until soft and the oil separates (approx. 15 minutes).
6. Add the ground masala powder, anardana powder and mix well. Add the boiled channa and cook on simmer for at least 5 minutes. Add the leftover water and bring to a boil. Cook for an additional 20 minutes or until the gravy gets slightly thick.
7. Adjust the salt (to taste) and garnish with fresh coriander leaves.