The ingredient for soaking, boiling, main dish and garnishing kabuli channa are mentioned separately. You can of course make your own changes to the list.

Kabuli channa (chole)

Ingredients for soaking

▪ 230 gmschanna ( Whole Bengal Gram)
▪ 600 mlx water

Ingredients for boiling

• 230 gmschanna soaked overnight
• 1 chopped chilli
• 4 cloves garlic
• 12 whole black pepper
• 6 cloves
• 60 gms onion
• 15 gms chopped ginger
• 4 cardamoms
• 1” piece cinnamon dalchini
• 1 teaspoonful salt

Ingredients for Kabuli Channa

• 115 gms ghee
• 8 cloves garlic
• Channa stock ( water separated from channa)
• 15 to 20 gram amchur
• 30 grams sliced ginger
• 115 grams sliced onion
• 1 teaspoonful red pepper powder
• Cooked Channa
• 2-3 green chillies
• 1/2 teaspoonful salt

Ingredients for garnishing

• 1 teaspoonful ground roasted jeera powder
• 30 to 60 grams hot sizzling ghee
• 1 teaspoonful garam masala
• 1 teaspoonful finely chopped coriander
• a cup of finely chopped onion
• finely chopped green chills

Method

1. Wash and soak the channa overnight in 600 mlx of water
2. Pressure cook for 15 minutes adding all the ingredients for boiling (1 chopped chilli, 4 cloves garlic, 12 whole black pepper, 6 cloves, 60 gms onion, 15 gms chopped ginger, 4 cardamoms, 1” piece cinnamon dalchini, 1 teaspoonful salt)
3. Separate the channa from the stock and discard the whole spices, ginger, garlic and onion.
4. Heat ghee and add thinly sliced onion, garlic and brown.
5. Add red pepper powder and then the stock of the channa. Cook till the mixture browns, the stock dries up and the onion becomes a thick puree.
6. Add channa and let it simmer on slow fire for 15 to 20 minutes.
7. Serve hot, sprinkled with garnish ( roastedjeera powder, garam masala and chopped coriander leaves).