Jain Punjabi Chole

Ingredients:
 White chickpeas - 1 cup
Goose berries/Amla - 3 (sliced)
Tea leaves - 2 tsp.
Salt (to taste)
Green chillies - 2 (slit)
Cumin seeds - 2 tsp.
Tomatoes - 4
Kashmiri red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Pomegranate seeds (anardana) - 2 tsp. (powdered)
Oil
Corinader leaves (few) - (chopped)

Method:
Soak the chickpeas overnight. Tie tea leaves and amla/gooseberry slices (original recipe goes for dried amla) in a piece of muslin cloth. Add fresh water to the chickpeas, required salt and tea muslin cloth. Pressure cook upto 3 to 4 whistles. Remove the muslin cloth and strain the chickpeas.
Dry roast 1 tsp. of cumin seeds, cool and powder them. Puree 3 tomatoes.
Heat the oil in a pan and add 1 tsp. of cumin seeds. When they sizzle, add green chillies and saute for a minute.
Add tomato puree and saute till the oil separates.
Reduce heat and add red chillies, coriander, cumin and pomegranate seed powders and saute for a few seconds.
Add the chickpeas and saute. Check for salt and simmer for 5 minutes. Remove from heat.
In another small pan, add 1/2 tsp. of oil and add a tomato (diced) and saute for a minute. Add this tomato to the chickpeas and cover for 5 minutes. Finally garnish with coriander leaves.
Enjoy with poori or roti.
Recipe: Sanjeev Kapoor.

Note:

I cooked chickpeas separately.

Sent off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

Posted in: Chickpeas, side dish