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Amritsari Pindi chole masala

Amritsari chole masala recipe | Amritsari cholle | Punjabi Amritsari chana masala

A authentic Punjabi street food
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Prep Time 8 hours
Cook Time 40 minutes
Total Time 8 hours 40 minutes
Course curry
Cuisine Indian, punjabi
Servings 6
Calories 170 kcal

Ingredients
  

  • 500 gm Chickpea / Kabuli Channa
  • 1/4 cup Split Bengal gram / Tota Channa
  • 1 tsp Salt
  • 1/2 tsp Baking soda
  • 2 tea bags or 2 tsp Black tea
  • 3 tbsp Oil
  • 2 Bayleaves / Tej patta
  • 1 tsp Cumin / Zeera
  • 3 Onion
  • 1 tsp each Ginger & Garlic paste
  • 4 Tomatoes
  • 4 Cloves
  • 1/2 tsp Red Chilli powder
  • 1/2 tsp Turmeric / Haldi
  • 1 tsp Coriander powder / Dhaniya
  • 1/2 tsp Pepper
  • 1/2 tsp Cardamom / Hari elachi
  • 1/2 tsp Cinnamon / Dalchini
  • Salt to taste
  • 1 tsp Dry Fenugreek leaves / Kasturi mathi
  • 1 tsp Dry pomegranate / Anardana
  • 1/2 tsp Chilli paste
  • 1/2 tsp Garam masala

TEMPER

  • 2 tbsp Ghee
  • 3 Chillies

Instructions
 

  • Mix kabuli Channa and Tota Channa rinse couple of time and then soak it in enough water that the dal gets completely immersed.
  • Add and mix Salt and Soda.
  • Keep it soaked for over night or 8 hours.
  • Pressure cook for 10 min adding 2-3 cup water and tea bags.
  • After pressure cooking discard the tea bags.
  • In hot oil add bay leaves and Cumin,let it to splatter.
  • Add Onion paste.Saute till translucent.Add Ginger & Garlic paste and sauté again for few seconds.
  • Next add Tomato puree,Cloves made into powder,Chilli powder,Turmeric,Coriander,Pepper,Cardamom,Cinnamon,Salt and Fenugreek.
  • Sauté over medium till 3-4 minutes.
  • Next add pressure cooked kabuli channa chilli paste and Anardana.
  • Cover & cook for 20 min.Then put off sprinkle with Garam masala.
  • Make temper by adding slit chillies in hot Ghee.Within 30 seconds add hot Ghee to Amritsari channa and serve with kulcha or bhatura.