Punjabi Tari Waale Chane | Mom's Special Recipe | कुकर वाले तरी वाले चने | Chef Sanjyot Keer

By Your Food Lab · 90 min

Ingredients

Instructions

1. Wash the chickpeas and soak them in water for at least 6 to 7 hours or overnight.
2. Roughly chop the onion, garlic, ginger and green chilli in a chopper, then transfer to a bowl. Roughly chop the tomatoes the same way.
3. Drain the soaked chickpeas and put them in a pressure cooker with the onion mixture and tomatoes.
4. Add all the powdered spices and enough water to make a thin gravy, about 2 inches above the chickpeas.
5. Pressure cook over medium-high heat for 3 whistles, then lower to low heat and cook for 10 minutes. Turn off the heat and let the pressure release naturally.
6. Open the lid and stir. If the chickpeas are not yet cooked, cook on low heat for 5 to 10 more minutes.
7. Strain the chickpeas, keeping the stock. The stock can be drunk as it is, or seasoned with chaat masala or other spices and a little ghee or butter.
8. Heat ghee in the same cooker or another pot over high heat until hot.
9. Add asafoetida and the strained chickpeas, and cook on high heat for 4 to 5 minutes until the onion and tomato mixture is homogeneous.
10. Add the reserved stock and stir well. Add hot water to adjust the consistency; it should be thin for this dish.
11. Bring the gravy to a boil, then simmer for 4 to 5 minutes.
12. Taste and add salt if needed, then stir in garam masala, roasted kasuri methi powder and fresh coriander.
13. Serve hot with rotis and steamed rice.

Summarized from Your Food Lab's video. Watch it for the details.

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