Amritsari Chole Recipe
US measuring cups are used (1 cup = 240 ml)
North Indian, Punjabi
For pressure cooking chana:
Dried white chickpeas (Chole or kabuli chana or safed chana)
or 2-3 teaspoons of black tea leaves tied into small muslin cloth
Black salt (kala namak)
For amritsari chole recipe:
Salt to taste
2 small or 1
Red chili powder
Amchur powder (dried mango powder)
Anardana powder (dried pomegranate seeds powder)
Cilantro or coriander leaves
Soaking and pressure cooking chana:
Wash the dried chana under running cold water till water runs clear.
Soak them in enough water for at least 8 hours or overnight.
After soaking time, they will get doubled in size. Discard the soaking water.
Add fresh 2 ½ cups of water. Also add black cardamom, cinnamon stick and tea bags. Add black salt.
Cover the cooker with lid, put the weight on and turn the heat on high.
Pressure cook it for 2 whistles on High + 15 mins on low heat. Or cook it till they are soft and cooked.
Let the pressure go down by itself then open the lid.
Discard the tea bags and whole spices.
Making amritsari chole recipe:
Heat the oil in a pan on medium heat.
Once hot add bay leaf and cloves. Saute for 30-40 seconds.
Then add cumin seeds, let them sizzle.
Now add chopped onions. Add salt and cook till onions get light brown in color.
Now add chopped tomatoes. Cook for 1-2 minutes.
Add dry spice powders. Mix well and saute for a minute.
Now add cooked chana with its water.
Add slit green chilies and ginger. Stir well.
Bring it to a simmer and let simmer on low-medium heat for 10-15 minutes.
After the simmering, the water gravy will get thicker and also chana has absorbed lots of flavors.
Once you get the desired gravy consistency, turn off the stove.
Lastly sprinkle chopped coriander leaves.
*Nutrition information is a rough estimate for 1 serving
Tried this recipe?
Please comment below and give ★ ratings