Punjabi Masala Chole

This recipe is based on Tata Sampann Punjabi Chole recipe with variations done by me.

Ingredients

• 3-4 onions finely chopped
• 1 cup tomato puree
• 1 tbsp Ginger garlic paste
• 2tsp dhaniya powder
• 1 tsp jeera powder
• 1 tsp Kashmiri Lal mirch powder
• 1 packet Tata sampann Punjabi chole masala
• 3 cups chole boiled
• 4-5 slit green chillies
• Chopped coriander
• Salt & oil
• 1 Bay leaf
• 1 star Anise
• 2-3 cloves
• 2-3 cardamoms

Method

1. Take 2tbsp oil in a large pan and put Bayleaves, cinnamon, cloves and cardamoms and saute for some time
2. Add onions and fry for sometime until translucent
3. Add ginger-garlic paste and fry it well.
4. Add Dhaniya powder, jeera powder, chilli powder and mix well.
5. Add tomato puree and let it cook for some time. Add 1-2 tsp of sugar.
6. Once the oil separates, add Tata sampann chole masala powder 1 packet.
7. Cook for some time.
8. Add boiled chole, 1-2 cups of water and slit green chillies and let it cook with a covered lid
9. Once it boils, remove from heat and add chopped coriander and cover with lid.

Daal Dhaniya - (Lentil Coriander Soup)

 This is 100% original Puru's recipe! 😊

Ingredients

• 2 Cups - Boiled Daal (lentils) - Toor daal
• 2 - Onions - Finely Chopped
• 1 tsp - Turmeric powder
• 1 tsp - Dhaniya powder
• 2 tsp - Garam masala powder
• Oil, Ghee and Salt

For Paste

• 8-10 - Garlic Cloves
• 1-2 - Green Chillies
• 1-inch - Ginger
• 1/2 Spoon - Jeera
• 200 gms - Coriander (Dhaniya)

For Tadka

• 2 Spoons Ghee
• 1 spoon - Jeera
• 3-4 Garlic Cloves finely chopped
• 2 dry red chillies
• 1/2 tsp of red chilli powder

Method

1. Boil the daal in a pressure cooker, mash it well and keep it aside. 
2. Put Garlic, Green Chillies, Ginger, Jeera and Dhaniya in a grinder with a little bit of oil and half a cup of water and grind to a fine paste and keep it aside
3. Take a large pan and heat 1/2 tbsp of oil and 1/2 tbsp of Ghee. Add Onion and let it cook for some time until it becomes translucent
4. Add turmeric, Dhaniya powder and garam masala and mix well
5. Add the paste in point #2 and mix well again. Cover with lid and let it cook for 2-3 minutes.
6. Uncover and let it cook until oil starts to separate
7. Add Daal and Salt and mix well, add some water if necessary and bring it to boil. Adjust salt as necessary. Once it attains consistency remove from heat and keep it aside.
8. TADKA - In a Small pan heat 2 tsp of Ghee. Add jeera and let it sputter. Add red chillies and garlic. mix well. Add red chilli powder and remove from heat.
9. Add this tadka on the daal and cover with a lid.
10. Server with Jeera rice or Naan

Sev Ki Sabzi (Rajasthani)

 This recipe is courtesy of Sana Quazi.

Ingredients

• 2 Onions (small) - Finely Chopped
• 1 Tomato - Finely chopped
• 1-2 Green chillies - Finely Chopped
• 1 Cup Haldiram Ratlami Sev or any other bigger sev
• 1 tsp Turmeric
• 2 tsp Kashmiri Mirch
• 2 tsp Coriander (Dhaniya) powder
• Salt to taste (Go easy on Salt if you are using Sev with salt in it)
• Oil

Method

1. Take turmeric, Kashmiri mirch, dhania powder and salt in one small cup and add water to it to make it a Thick Paste and keep it aside.
2. Heat 1 tbsp of oil in a pan and put Onion and Green chillies and fry until onion is cooked (light brown)
3. Add Tomatoes And Thick Paste (in point #1)  and stir well. Cook it until the oil starts separating.
4. Once the mix is cooked, add 1 cup of water and bring it to a boil. 
5. Add 1 Cup Sev in mix gently once (don't stir too much) and immediately remove from heat.
6. Garnish with Coriander and green chillies

Serve With rotis!