Ingredients:

• 250 g – Chickpeas soaked overnight in cold water
• 1.5 tbsp – dried Pomegranate seeds
• 1 tbsp – Cumin seeds (jeera)
• 1 tsp – Channa masala powder
• 1 tsp – Mango powder (amchur)
• 2 – big Onions sliced
• 2 – Green chillies sliced
• 10 inch – Ginger julienne
• 2 – big Tomatoes sliced
• Coriander leaves chopped
• salt
• Red Chilli powder
• 4-5 tbsp – pure Ghee
• Lemon juice – optional

Method:

1. Boil channa for 20 mins in a pressure cooker after adding a little bit of salt.
2. Once it boils, drain out the water from channa and keep it aside and store the water in a separate tumbler.
3. Heat the frying pan and start roasting dried pomegranate seeds and cumin seeds.
4. Once the aroma of the roasted jeera is released, turn off the stove and cool this mixture.
5. Grind it in and make a fine powder.
6. Now take a kadai, add ghee and heat it.
7. Once it is hot enough, add the channa, anardana powder, amchur, channa masala, salt and red chilli powder.
8. Mix everything until channa is well coated. If the channa starts to stick to the pan, add some more ghee.
9. Now add sliced onions, green chillies and the water drained from the channa.
10. Cook further until the water fully evaporates.
11. Garnish with julienne ginger, sliced tomatoes and freshly chopped coriander leaves. (Lemon juice is optional).
12. Your Rawalpindi chole is ready to eat.

Recipe courtesy of Sify Bawarchi