Dhaba Style Channa Masala / Chole

This is yet another type of Chole / Channa recipe Iam posting

It goes well with Phulkas, Poori and Plain Parata

Part 1 - Pressure Cooker

• Kabuli / White Channa - 2 cups
• Tea Bag - 1
• Cloves - 2
• Cinnamon Stick - small piece

Part 2 - Seasoning and Saute

• Oil  + Ghee - 1 tablespoon
• Cumin seeds - 1 tablespoon
• Green Chilly - 8 nos 
• Ginger - a small piece
• Garlic - 10 nos (finely chopped)
• Onion - 3 nos (finely chopped)
• Tomato - 5 nos
• Curd - 1/2 cup

Part 3- Masala / Spices

• Coriander Powder - 2 teaspoons
• Chilly Powder - 1 teaspoon
• Garam Masala Powder - 1 teaspoon or little more
• Channa Masala / Chole Masala Powder - 2 teaspoons
• Turmeric Powder - 1/2 teaspoon
• Salt - 2 teaspoons

Part 5 - Garnish

• Kasuri Methi - 1 tablespoon
• Coriander leaves - 1 tablespoon
• Lemon Juice - 1/2 lemon 

Method

Step 1 - Pressure Cooking

• Wash and soak Channa overnight ie at least for 8 hours
• Add some more water to immerse Channa, put tea bag, cloves and cinnamon stick
• Pressure cook for 6 whistles
• Discard tea bag, cloves and cinnamon stick

Step 2 - Preparation

• Grind ginger, garlic and green chillies to a coarse paste

• Also puree the tomatoes and keep it ready

Step 2 - Seasoning / Tadka

• Heat oil + ghee and season with cumin seeds
• Fry ginger, garlic and chilly paste in it
• Add onions and saute it well
• Put all spice powders (do not add salt now) and toss it
• Add whipped curd and let it boil 

Step 4 - Dhaba Channa

• Add in the tomato puree and close the lid
• Cook till the raw smell goes
• Add in the boiled channa / chole
• Put salt and blend it well

• Finally garnish with coriander leaves, kasuri methi.Switch off the stove aand squeeze lemon

Serve with Rotis