Punjabi Chole

• Chickpeas (Kabuli Chana) – 1 cup, dried
• Cinnamon stick – 1 inch
• Cloves – 3
• Peppercorn – 4-5
• Black cardamom – 1
• Oil – 2 tablespoons + 1 tablespoon
• Cumin seeds – 2 teaspoons
• Green chilies – 3, chopped finely
• Tomatoes – 3 + ½, 3 roughly chopped and ½ diced
• Coriander powder – 2 teaspoons
• Red chili powder – 1 ½ teaspoons
• Anardana (dry pomegranate seeds) powder – 1 tablespoon
• Salt – to taste
• Cilantro leaves – chopped, for garnishing

Instructions

1. Wash chickpeas under running cold water until water runs clear. Soak them in enough water for 8 hours or overnight.
2. Discard soaking water and add 3 another cups of water, cinnamon stick, cloves, peppercorn and cardamom in pressure cooker.
3. Close the lid of pressure cooker put the weight on. Cook it on high for 1 whistle then lower the heat to lowest and cook it for another 20 minutes. Turn off the heat. Let the pressure go by itself. Open the cover.
4. Meanwhile take 3 roughly chopped tomatoes in a blender. And grind them into smooth puree. Keep it aside.
5. Heat 2 tablespoons of oil in a pan. Once hot add cumin seeds. Let them sizzle.
6. Then add chopped green chilies. Cook it for 30 seconds.
7. Add pureed tomatoes.
8. Cook it till all the moisture from tomatoes goes away and it start to leave the oil from the sides.
9. Then add coriander powder, red chili powder, anardana powder and salt. Mix well and cook for a minute.
10. Then add boiled chana. Mix well so all the masala will coat them.
11. Add water from boiled chana. Mix well and boil it till your liking gravy consistency.
12. Now heat 1 tablespoon of oil in a small pan. Once hot add diced tomatoes and cook till tomatoes soften. Add them to chana and immediately cover the pan to trap all the flavors.
13. Serve hot.