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Peshawari Chole ( Know Your Dals and Pulses)
Tarla Dalal
06 December, 2024
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Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
60 Mins
Total Time
75 Mins
Makes
4 servings
Ingredients
Main 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 tea bags
4 tbsp oil
1 cup chopped onion
1 1/2 tsp pomegranate (anardana) powder
1 cup chopped tomato
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
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.
Peshawari Chole ( Know Your Dals and Pulses) recipe Video by Tarla Dalal
Peshawari Chole ( Know Your Dals and Pulses) recipe with step by step photos
Pempemp
March 13, 2025, midnight
Though spicy and chatpata the flavor of the kabuli chana is not lost as the proportions of the the masalas are just right and the tbsp of chaha dal adds thichness to the gravy.
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