AMRITSARI CHOLLEY

AMRITSARI CHOLLEY

Ingredients
kabuli channa.              250 grms
channe dal.                   1/4 cup
laung.                            5
javitri.                           1 piece
dalchini.                        1 piece
jeera.                             1 tsp
black salt.                      1 tsp
moti elaichi                   2
tea bag                           1

For tadka
onion.                      2
tomatoes.                 2
ginger. chopped       1"piece
channa masala.         2 tsp
dhania powder.         2 tsp
anar dana.                 1 tsp
amchur.                     1 tsp
chilli powder.            1 tsp
garam masala.           1/2 tsp

hing.                          1/4 tsp 

ajwain.                       1 tsp 

kassori methi.            1 tsp 

salt.                            1 tsp 

jeera.                          1/2 tsp 

oil.                              4-5 tbsp 

Method 

1. Soak kabuli channa and channa dal in 5-6 cup water. Soak overnight.
2. Discard water. Add 3-4 cup fresh water,laung,javitri,dalchini,jeera,black salt,crushed moti elaichi and tea bag.
3. Give one whistle ,reduce flame and cook for 30-40 minutes on slow flame.
4. Heat oil in a kadahi,add hing ,jeera,and ajwain and splutter it.
5. Add chopped onion,Saute till transparent.Add anardana powder,cook for 5-6 minutes till brown.
6. Add chopped tomatoes and ginger.Cooked till oil separate and tomato mashed.
7. Add channa masala,chilli powder,amchur,dhania powder,garam masala,kassori methi and salt. Cook for 1 minute.
8. Remove tea bag from channa and add tadka to the channa and cook for 8-10 minutes.
9. Slightly mashed the channa occasionally.
10. Garnish the channa with chilli and coriander.