Punjabi Chole
Chole chawal is also one of the main Punjabi authentic dishes. It is preferred all over India. You can cook the dish at home or also grab a bite outdoors in a restaurant or a dhaba. People generally prefer basmati rice with chole. Chole are also eaten with bhature or chapati. It is cooked in functions, occasions and other festivities.
Soak the chole overnight and pressure cook them. Drain and set aside. Heat ghee in a pan and add green chillies. Add onions and saute until translucent. Add in tomato and the sauces and spice powders and cook them for a minute under low flame. Add the chole and salt to taste and mix well.
This simple chole masala can be broken down into three easy steps. 1. Rinse 1 cup dried white chickpeas (a.k.a. chana or chole) in fresh water a couple of times. Then soak them overnight or for 8 to 9 hours in 3 cups of water. Keep in mind to add enough water to take into account that the chickpeas increase in size during soaking.