Punjabi Chole

Wash and soak the chickpeas with a pinch of cooking soda in enough water overnight or 8 hours.In a pressure cooker take the soaked chickpeas, enough water, salt, tea bag , 1 elachi , 1 small cinnamon and pressure cook for 5-6 whistles till the chick peas soft..Remove the tea bag , elachi and cinnamon.Drain the excess water which is called broth..set aside.

In a pan, dry roast all the spices mentioned above till brown. On a slow or moderate flame you can roast the spices. Keep on tossing it otherwise they may get burnt.Once they are cooled, grind them into a fine powder.

In the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent.Now add the crushed ginger paste.Once the raw smell of the ginger disappears, add the chopped tomatoes and saute till tomato turns mushy.. Add little salt so that the tomatoes gets cooked fast.

Add the powdered spices to the mixture. Saute for a minute.Now add the boiled chickpeas with a little quantity of cooked water. You can add more broth if you want more gravy.

Check for salt and simmer the gravy for 10 minutes..Finally, add the amchur powder.Garnish with chopped onions and cilantro leaves.

Serve punjabi chole with rice,kulchas, bhaturas & rotis along with sliced onions and lime.