ALOO CHOLE PUNJABI ( for 6-8 servings )

INGREDIENTS ;

• 1/2 kg white channa
• 4 medium sized potatoes
• 1/4 tsp. cooking soda
• 2 large onions
• 20 gm. ginger,
  
• salt to tase
  
• 1 tsp. turmeric powder
• 1 tbsp. coriander powder
• 3-4 green chilli, chopped
• 1 tbsp. cumin seeds ( jeera )
• 1 tbsp. annardana ( pomegranate seeds )
• 3 tbsp. cooking oil
• 1 tsp. garam masala ( optional )
• ball of imli ( about the size of lemon ) soaked in 1/2 cup water
• 1 tsp. red chilli powder

METHOD
Soak the channa overnight in sufficient water. Pressure cook for 10 minutes with salt,
cooking soda and water just enough to cover the channa. Remove from heat.Boil potatoes
separately, peel and halve. Fry and keep aside. Chop onions, ginger and green chillies
very fine. Heat oil in a deep vessel, brown these ingredients lightly. Add coriander
powder, turmeric and red chilli powder and boiled channa. Roast jeera and annardana
on dry pan or tava, grind finely, add to channa. Squeeze imli ( tamarind) in the half
cup of water, add imli juice to the mixture and simmer for 3 minutes on slow fire, add
garam masala ( if desired ) . Garnish with fried potatoes, coriander leaves and thin
rings of raw onion.