Punjabi chole / Spicy Black chick pea gravy

Chole or chenna masala is a spicy gravy with chick pea from Punjabi cuisine. There are two main kinds of  chickpeas namely Desi and Kabuli. Desi varieties are small, dark seeds and rough coated. Kabuli varieties are larger seeds, light coloured and smooth coated. I have used the Desi variety in my recipe. The spices that I have used for my recipe are fresh ground which gives a nice aroma to the dish.


Ingredients:
Black Chick pea/ Desi chena/ Garbanzo beans - 1 cup
Tomatoes - 2-3 (medium sized)
ginger (grated)- 1 tsp
hing/ Asafotida- a pinch
Amchur powder/ Dry mango powder- 1 tsp
kasoori methi (dry fenugreek leaves)- 1 tsp
Bay leaf- 1
Channa chat masala- 1 tsp
salt to taste
cilantro (coriander leaves) to garnish
Baking soda- a pich (optional)
butter- 1 tbsp


Masala

corriander seeds (dhaniya)- 1 tsp

cumin seeds (jeera)- 1 sp

cinamon stick- 1 (1 inch)

Black pepper- 1/2 tsp

Red chillis- 2

cloves- 3-4

cardamon- 1

Preparation:
Boil the chickpeas in a pressure cooker with a pinch of Baking soda. Stain the boiled chick peas and save the stock. Dry roast the ingredients for the masala. Cool it and blend them with a handful of boilded chickpeas to get a fine paste. Heat a pan and add butter. Add grated ginger, chopped tomaotes, hing, kasoori methi and saute them till the tomatoes become tender. Add the masala and amchur powder and fry it for two minutes. Add the chick peas along with the stock and salt allow them to cook. Add channa chat masla and cook for 2 minutes. Remove from heat and garnish with cilantro and serve with lemon wedge.


Note: Chole goes well with pooris and Batura. I can also be serve with rotis and rice.


Health facts: Chickpeas are good source of proteins, folate and zinc. Desi variety in particular has a higher dietary fiber content than the lighter ones and hence it is a healthy source of carbohydrates for persons with diabetes or insulin sensitivity.