Recipe: Peshawari Chana and Channa (Chole) - Recipes for Susan

PESHAWARI CHANA

200 gms. kabuli chana (chickpeas)
6 cups water
salt to taste
tea leaves or tea bags
3 tbsp. oil
1 1/2 cups finely chopped onion
1 to 2 bay leaf
1 tbsp. garlic paste
1 tbsp. ginger paste
2 green chillies
3/4 cup chopped tomato
1 tbsp. red chilli powder
2 tbsp. coriander powder
1 tsp. cumin powder
2 tsp. anardana powder
1 cup water
2 tsp garam masala powder

Soak Kabuli chana in 6 cups of water overnight.

In a pressure cooker, take 5-6 cups of water and add the chana. Add salt.

Tie tea leaves in a piece of muslin cloth and keep this in the chana (alternatively you can use tea bags). Boil this until soft and dark in color. Strain and keep aside.

Heat oil in a pan. Add chopped onion and bay leaf. Cook till onions are golden brown in color.

Add ginger-garlic paste, and green chillies cut into pieces. Cook for one minute.

Add chopped tomatoes, chilli powder, coriander powder and cumin powder. Cook for 10 minutes or till the oil leaves the sides.

Add boiled chana, anardana powder, and 1 cup of water. Cook on medium flame for 10 minutes.

Add garam masala powder and salt. Mix well and serve hot.

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CHANNA (CHOLE)

2 1/2 tbsp. oil
2 1/2 cups finely chopped onion
1 to 2 bay leaves
1 tbsp. minced garlic
1 tbsp. minced ginger
2 tbsp. coriander powder
2 tbsp. ground cumin
1 tbsp. minced green chilli
1/2 tsp. turmeric
1/2 cup chopped tomatoes
salt to taste
1 1/2 cup chick peas, boiled

Heat oil in a pan, add onion and bay leaves; stir fry until brown in color.

Add ginger, garlic and cook for some time. Then add coriander, cumin, chilli, and turmeric.

Now put the tomatoes and salt, cover and cook over low heat until the tomatoes become soft. Keep stirring to prevent sticking and add a little water if necessary.

Add cooked chick peas and cook for 5-10 minutes.

Take off from the heat and serve hot with puris, kulchas or even toasted bread.