Amritsari chole

Name: Amritsari chole
Cuisine: Indian
Ingredients: 2 cups chickpeas (kabuli channe) soaked overnight; 1/2 cup moong or masoor dal; 1 teaspoon dried amla; 2 green Elachi; 2 piece dried mango; 2 large onion chopped; 2 teaspoon amchoor powder; 1 teaspoon ginger garlic paste; 2 green chillies; 2 tbsp Amritsari chanamasala powder; 1 teaspoon coriander Powder; 1 teaspoon cumin powder; to taste Salt; Ginger julienned; slices Onion thin; Green chilli; Coriander

Bavika Gandhi @cookingbybavika

#everydayveg #veg #homemade #post4

my today’s authentic dish ‘Amritsari Chole’.

The classic protein rich dish is it's texture and combination of spices that go into it's making.
This dish is sure to bring a flavour of Amritsar streets right into your home. It is so inviting and rich, spicy and full of awesome flavors.
This curry has a bit tangy taste due to added amchoor powder and dried mango. The king ingredient of this curry is chickpea and queen is amritsari chanamasala powder which is speciality of Amritsar.

#everydayveg #veg #homemade #post4

my today’s authentic dish ‘Amritsari Chole’.

Bavika Gandhi @cookingbybavika

#everydayveg #veg #homemade #post4

my today’s authentic dish ‘Amritsari Chole’.

#everydayveg #veg #homemade #post4

my today’s authentic dish ‘Amritsari Chole’.

Saved

Ingredients

2 cupschickpeas (kabuli channe) soaked overnight
1/2 cupmoong or masoor dal
1 teaspoondried amla
2green Elachi
2 piecedried mango
For gravy
2large onion chopped
2 teaspoonamchoor powder
1 teaspoonginger garlic paste
2green chillies
2 tbspAmritsari chanamasala powder
1 teaspooncoriander Powder
1 teaspooncumin powder
to tasteSalt
Garnish
Ginger julienned
slicesOnion thin
Green chilli
Coriander

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Steps

1

First soak the chanaovernight in water.
2

Pressure cooker the chanaadding the spices and dal mentioned above with salt wrapped tightly in muslin cloth
3

Pressure cook for 10 - 15 minutes or till completely cooked.
4

For gravy: In pan heat oil. Add the chopped onions. Fry till golden brown.
5

Add slit green chillies and ginger garlic paste. Sauté for few minutes.
6

Add chanamasala powder. Again cook for a minute.
7

Add masala into cooked channa.
8

Add all other spices. Sauté for 2 to 3 minutes.
9

Add water if required. Add salt. Simmer till your required thickness.
10

When the chanaready. Garish with ginger julienned, thin slices onions and coriander. Serve with atta Kulchas.