How to Make Panjabi Chhole

This vegetarian dish is a great dish to accompany any Indian dinner.

Ingredients

  • 1 cup dried chickpeas, soaked for 8 hours
  • 1 tsp. salt
  • 3 cups water
  • 1 tsp. roasted cumin powder
  • 1 tsp. red chili powder
  • 4 tsp. coriander
  • 2 tsp. dry mango powder
  • 1 tsp. garam masala
  • 3 tbsp. roasted pomegranate seed powder
  • 2 tbsp. peeled and thinly sliced chopped ginger
  • 2 green chilies, slit along the side
  • 4 tbsp. cooking oil
  • 1 medium tomato, wedged (for garnish)
  • 1 onion, wedged (for garnish)
  • 2 tbsp. chopped coriander (for garnish)

Steps

  1. Image titled Make Panjabi Chhole Step 1
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    Cook the chickpeas, salt, and water, in a pressure cooker on low heat for 12 minutes after the pressure builds.
  2. Image titled Make Panjabi Chhole Step 2
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    Drain half the water and keep it in a container.
  3. Image titled Make Panjabi Chhole Step 3
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    Put the pressure cooker on medium heat and add in the cumin, chili powder, coriander, mango, garam masala, pomegranate seed powder, ginger, and green chilies. Do not stir the ingredients in.
  4. Image titled Make Panjabi Chhole Step 4
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    Heat oil in a small frying pan until it is hot and pour over the spices in the pressure cooker. Stir the ingredients in the pressure cooker.
  5. Image titled Make Panjabi Chhole Step 5
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    Turn the pressure cooker down to low and cook for 5 minutes. If you want more gravy, add in some of the water you drained before.
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    Garnish with the tomatoes, onions, and coriander and serve warm.

Things You'll Need

  • Pressure cooker
  • Small frying pan

Article Info

Categories: Vegetarian