PINDI CHOLE

Ingredients

1 cup Kabuli chana soaked over night in water 

with 1/2 tsp soda bicarb

2 cups tomato puree

3 minced onions

1 tsp ginger, garlic paste

1 tsp red chilli powder

1 tsp garam masala

1 tsp anardana powder

1/2 cup of oil

3 green chilli slit

1 oinion cut into rings

Method

• Boil chana with some water in pressure cooker till it becomes very soft.
• Heat oil in a pan , add  onion and ginger garlic paste. Fry till it turn brown.
• Add tomato puree and all masala  powder and blend.
• Add chanas ( mashing a few make a thick gravy). Add salt simmer till dark in colour.
• Garnish with fried slit chilli, coriander leaves and onion rings.