Peshawari Chole ( Know Your Dals and Pulses)

by Tarla Dalal

add to my cookbook add to shopping list

Chole (Peshawari Chole) Video View a video of this recipe here...

Added to 33 cookbooks This recipe has been viewed 32539 times

One of peshawar’s cultural contributions to this world is its luscious cuisine. Peshawari chole is a characteristic dish, very popular in punjab. Spicy and ‘chatpata’, this dish needs some prior planning as the chick peas require soaking for at least 6 hours.

Add your private note

Peshawari Chole ( Know Your Dals and Pulses) recipe - How to make Peshawari Chole ( Know Your Dals and Pulses)

Tags

Soaking Time: 8 Hours Preparation Time: 15 mins Cooking Time: 60 mins Total Time: 5559 hours 15 minutes 4Makes 4 servings
Show me for servings

Ingredients

1 cup kabuli chana (white chick peas)
1 tbsp chana dal (split Bengal gram)
2 big cardamom (elaichi)
25 mm (1”) piece cinnamon (dalchini)
1 teabag
4 tbsp oil
1 cup chopped onions
1 1/2 tsp pomegranate powder
1 cup chopped tomatoes
1 tbsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
1 tsp coriander (dhania) powder
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp chole masala
salt to taste

Method

Clean, wash and soak the kabuli chana and chana dal overnight or for 6-8 hours.
Drain, wash again, add 2 cups of water, big cardamom, cinnamon and teabags and pressure cook for 1 whistle.
Reduce the flame and cook for 20 minutes.
Allow the steam to escape before opening the lid.
Strain and reserve the liquid but discard the tea bag. Keep the kabuli chana liquid aside separately.
Heat the oil in a kadhai, add the onions and sauté till they turn translucent, while stirring continoulsy.
Add the pomegranate powder and cook, till the onions turn dark brown while stirring continuously.
Add the tomatoes, ginger and green chillies and sauté for 3-4 minutes.
Add the coriander powder, chilli powder and garam masala and sauté till the tomatoes are cooked and the mixture leaves oil.
Add the cooked kabuli chana, chole masala, the reserved liquid and a little salt if required and mix gently.
Cook for 15–20 minutes on slow flame till some of the liquid dries up. Serve hot with puris.