Jain Chole Chana Recipe
By Published: March 14, 2014
- Yield: 6 bowls (6 Servings)
- Prep: 10 mins
- Cook: 40 mins
- Ready In: 50 mins
Ingredients
- 500 gms Kabuli Chana
- 1 spoon Tea chai patti
- 1 spoon Anardana
- 10-15 pieces Black Kishmish
- 4-6 pieces Cloves lavang
- 3 pieces Cardamoms
- 6 pieces Kala Mari
- 2 spoons Jeera Powder
- 4 pieces Red Kashmiri Chilli
- 2-3 Tomatoes Big and Red
- 1 Lemon big juicy
- Black salt/sanchal powder
- Red chilli powder
- Turmeric Powder
- Butter/Ghee/Oil Butter preferable
Instructions
- Soak the Kabuli Chana overnight in warm water
- Mix the tea and anardana in a cloth bag and put it with the kabuli chana to soak
- After 3 to 4 hrs put another cloth bag which includes cloves, cardamon, mari and black kishmish
- Cook the chanas with the bags in the pressure cooker. Make sure they are cooked well
- The color of the chanas will change. Squeeze the spices bag and pour the sqeezed liquid into the chanas. Now you can throw the bags
- Put butter in a big non stick pan. Add tomatoes, jeera powder, red chilli powder into it and stir fry it
- Smash little amounnt of chanas with the pav bhaji smasher and add it to the tadka
- Add salt as per taste, sanchal powder and rest of the chanas
- Boil for 2 minutes and close the gas. Serve it with rice/roti/paratha/Naan
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