*  Exported from  MasterCook  *
                                 Chhole Alu
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Indian                           Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  250      grams         Kabuli channa
   20      grams         Powdered jaggery
    1                    Lemon-sized ball of tamarind
    6                    Green chillies -- slitted
    1      tablespoon    Garam masala
    1      tablespoon    Roasted & ground cumin seeds
    1      teaspoon      Ground shajeera
    1      tablespoon    Chilli powder
      1/2  teaspoon      Ground cardamoms
    2      medium        Potatoes -- - boiled, peeled & c
    2      large         Onions -- cut into thin rings
    1      bn            Coriander leaves
                         A few mint leaves -- - finely sliced
    2                    Minced green chillies
    1                    Lime -- cut into wedges
 Soak channas in water overnight.  Next morning, boil them with a pinch of
  soda and salt until tender and dry.  Heat 4 tablespoons of ghee and put in
  ginger and onions and fry till the mixture turns limp and almond coloured.=
  Add tomatoes and spices and cook till the ghee starts separating.  Mash
  with a wooden spoon to a smooth paste then put in 1 cup water and jaggery
  and channas.  Mix well and bring to a boil, reduce heat and put in chillies
  and potatoes and cook till the chillies are done.  In the meantime soak
  tamarind in 4 tablespoons water till soft, squeeze out the pulp and put
  into the channas.  Mix well and then cook until the gravy turns quite
  thick.  Remove from fire and serve hot garnished with onion rings, minced
  chillies, coriander, mint and lime wedges.
  Source: Cooking the Punjabi Way -- by Aroona Reejhsinghani Typed for you by
  Karen Mintzias
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