Peshawari Chole

I bought Tarla Dalal’s Punjabi Khana and this recipe was in that book. For so many days, I thought of making it but kept on postponing it until today. My FIL visited us and I prepared bathura and peshawari chole for break fast today. The combination was wonderful. The only thing I missed in the recipe is the tea bag. Tea bag when added to chole while cooking gives it a nice dark colour. As I didn’t have it, I just skipped it and so the colour was a little light. But it tasted great. Today is the second day of Blogging Marathon # 22. I will be posting the recipe for the bathura in two days. 

1. Soak chickpeas and channa dhal overnight.
2. In a pressure cooker add 2 cups of water to the soaked chickpeas and channa dhal.
3. Add cardamom and cinnamon.
4. Cover with lid and heat it. Put on weight and when the first whistle comes, switch flame to low.
5. Cook for 20 minutes. Remove from flame and allow the pressure to come down.
6. Drain the water in a bowl and keep it aside.
7. In a pan add oil and add chopped onions. Sauté until golden.
8. Add chopped green chillies and ginger. Sauté for a minute.
9. Add the chopped tomatoes and cook on low flame for 3-4 minutes.
10. Add coriander powder, red chilly powder, garam masala and chole masala.
11. Keep on cooking until the mixture lets out oil.
12. Add the drained chickpeas and channa dhal.
13. Add enough water ( which was drained from the chickpeas) and add salt.
14. Bring it to boil. Keep on low flame and cook for 10 minutes until the mixture is little dry.
15. If you want the gravy then add the remaining water and boil it for a few minutes.
16. Add chopped coriander leaves and switch off flame.
17. Serve it hot along with bathuras.