Prep time
15 mins (plus overnight soaking) minutes
Cook time
35 minutes
Servings
4
Function
Chole
What You'll Need
Amritsari Chole
Black chickpeas slow-cooked with tea and whole spices, then simmered in a rich onion-tomato masala. A Punjabi favourite, full of depth and tang.
Ingredients :
For Chole Base:
1. 1 cup dried black chickpeas (soaked overnight)
2. 1 tea bag or 1 tsp tea leaves tied in muslin cloth
3. 1 black cardamom
4. 2 cloves
5. 1 bay leaf
6. ¼ tsp baking soda (optional, for softness)
7. 3 cups water
8. Salt to taste
For Masala:
9. 1 tbsp oil or ghee
10. 1 small onion (finely chopped)
11. 1 tsp ginger-garlic paste
12. 1 small tomato (finely chopped or puréed)
13. ½ tsp turmeric powder
14. 1 tsp red chilli powder
15. 1 tsp coriander powder
16. ½ tsp cumin powder
17. 1 tsp amchur (dry mango powder)
18. ½ tsp garam masala
19. Fresh coriander for garnish
20. 1 tsp lemon juice (optional)
Procedure :
1. Switch on Sauté Mode in the MultiCook. Add oil or ghee and let it heat.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for a minute.
4. Add chopped or puréed tomatoes and cook until soft.
5. Add turmeric, red chilli, coriander, and cumin powders. Sauté till the masala releases oil.
6. Add soaked chole, tea bag, whole spices (cardamom, cloves, bay leaf), baking soda, salt, and water to the same pot.
7. Cancel sauté mode. Close the lid and select the ‘Chole’ preset.
8. Once cooking is complete, let the pressure release naturally.
9. Open the lid and remove the tea bag and whole spices.
10. Stir in amchur, garam masala, and lemon juice. Simmer on Sauté Mode for 2–3 minutes if needed.
11. Garnish with coriander and serve hot with kulcha, puri, or jeera rice.
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