A spicy gravy dish cooked with chickpeas is delicious to have with rotis or naan. This is a popular Punjabi dish has a signature mark from ancient times.
- In a big vessel pour water, add eating soda and salt. Now add kabuli channa and rajma. Soak this overnight.
- Next morning in that same water, drop a small pouch (potali) containing tea leaves.
- Cook this chana, rajma mix along with tea leaves pouch till channa and rajma becomes soft. When cooked discard the tea leaves pouch.
- Prepare another dry-wet paste out of cloves, (dalchini), black pepper, two green chilies, and ginger.
- Mix this dry-wet fine paste with cooked channa and rajma. Take care that this masala is just mixed not kept in flame.
- Take an iron kadhai (iron kadhai will give a special flavor) or a deep pan. Pour left- out water from cooked channa and rajma, now keep the pan to flame.
- Now add that dry Masala, garam masala, annardana paste, amchur powder, black pepper powder to that left-out water. Sim down the flame to in between low and warm.
- Cook all ingredients till water evaporates and masala stick to the channa and rajma. This is very very important for next step.
- In the pan, itself spread the cooked chhole to corners, make a space in the center of the pan.
- In a separate regular pan heat ghee till you see smoke and your smoke alarms you.
- Pour this ghee in the (made) center space in the iron deep pan, and cover it with chole. Warm it with closed lid for a while.
- Decorate with slices of potato, tomatoes, and long cut green chili.