RAWALPINDI CHOLE ( BLACK GRAM CURRY )

These are lips smacking chole, chana recipe. It is from the Rawalpindi, a village in Pakistan now. This dish can be found on any corner of the street in on both sides of the countries, India and Pakistan. They are served with puris or bhature. I like puree as I feel puris are much lighter than the bhature. It is often served with chopped onions and green chillies on the side and sometimes halwa, semolina pudding is also served alongside.

Serves 4

Time: 40 minutes

2 cups black grams/ chana/ black chickpeas, soaked overnight or for 2-3 hours

1 small tomato chopped

1 small onion chopped

1 big black cardamom

2 small cinnamon

3-4 cloves

4-5 small cardamoms

1 tsp dry pomegranate (anardana)

1/2 tsp turmeric

1 tsp ginger and garlic paste

1 tsp red chilli powder

2 tsp cumin 

2-3 fresh green chillies (optional )

1 tsp garam masala

1 tsp coriander powder

1 tsp dry mango powder ( amchur )

1/4 cup strong black tea ( optional )

Method

Start by heating the ghee in a pressure cooker. Add both the cardamoms, cloves, dry pomegranate seeds cinnamon and the cumin. Fry them for a minute or so till they pop. ( you can discard the whole spices after this process if you want to )

 

Now add the onions and cook till golden in colour then add the ginger and garlic paste. Stir to cook for few seconds.

 

Now add the chopped tomatoes with the salt, chilli powder, turmeric, garam masala, coriander powder and dry mango powder. Cook this base till the ghee separates.

 

Add the black tea to the tomato base and pour the water into the pressure cooker. Season properly nad cook till 3-4 whistles and then stir in freshly chopped coriander. If there is still any liquid let it simmer without the cover. 

 

Serve the chana/chole with puri and halwa.