Chhole Alu

Recipe Ingredients

250		Kabuli channa
20		Powdered jaggery
1		Lemon-sized ball of tamarind
6		Green chiles - slit
1 tablespoon	15ml	Garam masala
1 tablespoon	15ml	Roasted & ground cumin seeds
1 tablespoon	15ml	Ground shajeera
1		Chile powder
1/2 teaspoon	2.5ml	Ground cardamoms
2 teaspoons	10ml	Potatoes - boiled and cubed (medium)
2 teaspoons	10ml	Onions - cut into thin rings (large)
1		Coriander leaves
		Few mint leaves - finely sliced
2		Minced green chiles
1		Lime - cut into wedges

Recipe Instructions

Soak channas in water overnight. Next morning, boil them with a pinch of soda and salt until tender and dry. Heat 4 tablespoons of ghee and put in ginger and onions and fry until the mixture turns limp and almond colored. Add tomatoes and spices and cook until the ghee starts separating. Mash with a wooden spoon to a smooth paste then put in 1 cup water and jaggery and channas. Mix well and bring to a boil, reduce heat and put in chiles and potatoes and cook until the chiles are done. In the meantime soak tamarind in 4 tablespoons water until soft, squeeze out the pulp and put into the channas. Mix well and then cook until the gravy turns quite thick. Remove from fire and serve hot garnished with onion rings, minced chiles, coriander, mint and lime wedges.

Source:
"Cooking the Punjabi Way" by Aroona Reejhsinghani

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