Punjabi Chole

Ingredients

Ingredient	Quantity	Calories (kcal)	Fat (g)	Cholesterol (mg)
Channa	250 gram	150
Kidney Beans	50 gram	41
Clove	2 nos	3.3	0.2
Cinnamon	1 nos	26
Pepper Powder	0.5 teaspoon
Green Chillies	3 nos	10.8
Ginger	1 nos	76.59
Soda	0.5 teaspoon	6
Garam Masala	1 teaspoon	6
Potatos Boiled	3 nos	82.56	0.09
Tomato	0.5 cup	11
Ghee	2 teaspoon	165.4	17.92	4.66
Salt	1 as required	0
Bay Leaf	2 nos	3.34
Mustard seed	2 teaspoon	93.8	1.38
Cumin Seed	2 teaspoon	15.2	0.84
Fenugreek Seed	1 teaspoon	2.59	0.04
Clove	3 nos	4.95	0.3
Red Chili	1 nos	7.2	0.07
Total		705.73	20.84	4.66

Preparation Method

1. 01 In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala.
2. 02 In a big vessel pour Water, add eating Soda and Salt. Now add kabuli channa and rajma. Soak this over night.
3. 03 Next morning in that same Water drop a small pouch (potali) containing tea leaves.
4. 04 Cook this chana, rajma mix along with tea leaves pouch Till channa and rajma becomes soft. When cooked discard the tea leaves pouch.
5. 05 Prepare a another dry-wet paste out of Clove, Cinnamon (Cinnamoni), Black Pepper, two green Chilieses and Ginger.
6. 06 Mix this dry-wet fine paste with cooked channa and rajma. Take care that this masala is just mixed not kept in flame.
7. 07 Take an iron kadhai (iron kadhai will give a special flavour) or a deep pan. Pour left- out Water from cooked channa and rajma, now keep the pan to flame.
8. 08 Now add that dry Masala, Garam Masala, annardana paste, aamchur powder, Black pepper powder to that left-out Water. Sim down the flame to in between low and warm.
9. 09 Cook all ingredients Till Water evaporates and masala stick to the channa and rajma. This is very very important for next step.
10. 10 In the pan itself spread the cooked chhole to Corners, make a space in center of pan.
11. 11 In a separate regular pan heat Ghee Till you see smoke and your smoke alarms you.
12. 12 Pour this Ghee in the (made) center space in iron deep pan, and cover it with chhole. Warm it with closed lid for a while.
13. 13 Decorate with slices of Potato, Tomatos and long cut green Chilies.