Ingredients: कप काबुली चना या छोला, छोटा चमच्च जीरा, इंच अदरक - कस ले, टमाटर - प्यूरी बना ले, तेज पत्ता, बड़ा चमच्च तेल, छोटा चमच्च हल्दी पाउडर, बड़ा चमच्च अमचूर, बड़ा चमच्च गरम मसाला पाउडर, छोटा चमच्च धनिया पाउडर, छोटा चमच्च अनारदाना पाउडर, छोटा चमच्च लाल मिर्च पाउडर, छोटा चमच्च काली मिर्च पाउडर, छोटा चमच्च काला नमक या सेंधा नमक, - स्वाद अनुसार, हरी मिर्च - बारीक काट ले, टहनी हरा धनिया - बारीक काट ले, High Protein Vegetarian diet
Instructions: To make Punjabi chana masala, first soak chickpeas or kabuli chana in water for 8 to 10 hours. After soaking, put Kabuli chana in a cooker with water and 1/2 teaspoon salt as per the experiment. Turn off the cooker and cook till 7 to 8 cities come. After coming to 8 city, reduce the heat and cook for another 10 minutes. Turn off the gas and let the pressure drain automatically. Keep it aside. Now heat oil in a pan. Add cumin, ginger, curry leaves and cook for 20 seconds. After 20 seconds, add tomato puree and all the spices ingredients and let it cook for 6 to 7 minutes. After 6 minutes add pomegranate powder, black pepper powder and mango powder. Cook for 2 to 3 minutes. After this, add cooked kabuli gram, salt as per taste, add boiled water to a little gram and mix it. Cover the pan and let it cook for 30 minutes. Turn off the gas, garnish with green chili and coriander. Serve Punjabi Chana Masala with celery poori or bhature and boondi raita for Sunday breakfast.