By Tript Arora

On the occasion of Mother’s Day, I am sharing the recipe which was taught to me by my mother. My Mom was a fantastic cook. Though she cooked so many dishes but this one like all punjabis is close to my heart. So today Iam sharing my Mom”s recipe of Punjabi cholay.

We Need

1 cup Chick peas or Chole( small variety), 2 Big Onions ( 200 gm), 2 Big Tomatoes (150 gm), 8 Cloves of Garlic, 2″ Piece of Ginger, 1 Black Cardamom, 2″ Piece of Dalchini ( Cinnamon), 5 to 6 Laung ( Cloves), 1Tsp Turmeric Powder( Haldi), 1 Tsp Chilli Powder, 1 Tsp Coriander Powder (Dhania), 2 Tsp Chana Masala ( Any Brand), 1 Tsp Anardana Powder (Pomegranate Seed), 1 Big ladle of Cooking Oil, 1 Tsp Salt or to taste, ½ tsp Baking Soda (soda-bi-carb), 2 Tsp Tea leaves,

For Tempering

2″ Piece of Ginger cut into Jullians, 3 Green Chillies Slit lengthwise, 1 Tbsp Kashmiri red Chilli powder.

Preparation

– Soak Chole( White Gram) in water and soak it overnight. In the morning drain the water and keep aside the chick peas. Grind Onions to form a paste. Grind Tomatoes to form a puree. Make a Ginger garlic paste.

– Boil 2 Tsp of Tea leaves in 1 cup water . Strain it and keep aside.

– Mix all the Spice powder in a small bowl and keep aside. This way You will not forget any spice powder at the last moment.

– Heat Cooking Oil in the pressure cooker and add dry spices ie Cardamom, Cinnamon and cloves. Let it splutter. When the Dry spices are heated ingoes the Onion paste. Saute the paste on medium flame till it is of brown colour. Add a little water and it will prevent onion paste from burning.

– When the onions are done, add Ginger garlic paste to them. Saute till fragrant.

– Now is the time to add Tomato puree. Add salt alongside as it will quickly make tomato soft and mushy .

– Stir in all the spice powders you mixed in a small bowl. Mix them well with the onion, tomatoes mixture. Saute till the mixture leaves oil.

– Add drained Chole . Saute for 2 min. Now add water to Chole. Approximately 4 times the quantity of Chole. The water should only cover the Chole and not more.

– Now let us have the Halwai effect. Add 1 cup of tea water to the Chole which is going to give the traditional black colour to them. After pouring tea water in pressure cooker, stir in Baking soda. You will see bubbles forming  on the surface . This chemical reaction is going to bring out the real taste of Punjabi Chole.

– Now close the lid of the cooker and on high flame cook it till 8 whistles. Let the steam sit. Open the pressure cooker only after it has cool down completely. If Chole appear thick , add boiled water to adjust the consistency. Switch off the flame.

– Time to temper the Punjabi Chole. Take a small pan. Switch on the flame. When the pan is warm, add Desi ghee. Let it heat a bit and then add Ginger Julians and Slit green chillies. Saute for a 30 seconds switch off the flame .

– Immediately add Kashmiri  red Chilli powder to the pan and quickly pour the ‘ tadka’ over the cooked Chole.

– Serve hot with poori, Bhaturas , rice or whatever bread of your liking. For side onion rings dipped in lemon juice and any pickle make a sumptuous brunch on a Holiday.