Tasty Punjabi Chhole

Tasty punjabi chhole are a welcome change from the daily regular fare of daal and vegetable curries. Besides the variation they provide along with the yummy taste, they are also a good source of protein for vegetarians. They are also low in cholesterol and high in vitamins, minerals and fibers.
I guess these are reasons enough to make it a weekly affair :)
Lets then get about the recipe, which I have elaborated step by step with pictures leaving little to imagination.

1. Use the chhole masala available in markets or prepare the same from all raw spices. I prefer the latter because the taste and aroma are just not comparable. For this take all whole spices, (For 1 cup of chhole, take the following quantities):

• 2 bayleaves
• 1 inch of cinnamon stick
• 3-4 badi elaichi
• 2-3 cloves
• 2-3 cardamoms
• 1.5 tsp fennel seeds(saunf)
• 1.5 tsp cumin seeds(zeera)
• 1.5 tsp coriander seeds(dhaniya)
• 2-4 dry red chillies

Dry roast the spices till they are aromatic but not burnt and ground them :

Chhole masala is ready :)

2. Chop 2-3 onions, 4-5 tomatoes and slit 4-5 green chillies:

3. Heat oil in a pan. When hot add cumin seeds , chopped onions and green chillies:

4. Once the onions are transparent , add ginger garlic paste and fry till the raw smell goes

5. Further add the ground spices, turmeric, salt and red chilli powder.

6. Fry for some time and add chopped tomatoes.

7. Fry the mixture till it leaves oil. Once done add the soaked and pressure cooked chhole.

8. Fry for some time so that chhole and the masala mix properly. Then add water, and simmer for 10-15 mins.

Tasty chhole is ready :)
Garnish with corainder leaves and serve with zeera rice/ plain rice/ pulao / puri or the ever famous bhature. I leave that up to you !!
Do try and let me know how it turns out.