Pindi chole/Amritsari chole

 White Kabuli chenna soaked and cooked with spices, in tomato gravy

Ingredients

Onion 2

White Kabuli chenna 1 cup

Tomato 4

Ginger 2tbsp

Garlic 2 tbsp

Salt to taste

Dry red chilli powder 1 tsp

Dhania powder 1 tsp

Garam masala powder 1 tsp

Sugar 1/2 tsp

Tumeric Powder 1/2 tsp

Oil 3 tbsp

Jeera 1 tsp

Cinnamon 1

Cardamom 2

Cloves 3

Bay leaf 1

Pepper 1/2 tsp

For spice bag

Muslin cloth

Cinnamon 1

Cardamom 2

Cloves 2 

Tea powder 2 tbsp

Bay leaf 2

Method

Soak the white Kabuli chenna dal overnight for atleast 8 hours.

Make a spice bag with tea powder and spices .Add the spice bag to the soaked chole while cooking.cook in a pressure cooker for 5-6 whistles.

Chole cooked with spices

Save the water in which chole were cooked.

Heat a pan add oil and spices,saute for few minutes.Add chopped onion,ginger,garlic and saute well till slightly golden brown.

Add the tomto puree, tumeric Powder, dhania powder, salt,sugar,Red chilli powder, garam masala powder and saute till oil seperates.

Add the boiled chole along with its water,adjust the consistency of the gravy and cook for few minutes with lid closed. Open lid and smash the chole slightly till it's roughly broken.This will make the gravy thick and tasty.

Cook till oil floats on top . switch off flame and serve hot garnished with Coriander leaves.