Authentic Punjabi Chhole (non-tomato)

Chickpeas - soaked overnight.

Tamcon - 1 Tbsp (works better than regular puli)

Onions - 1 small

Garlic - 3-4 cloves

ginger- 1 inch piece

Green chillies - 2-3

Karibevu - 1 stem

Kotambari - 2 Tbsp

Channa masala powder - 3-4 tsp (approx)

Salt to taste

Cook the chickpeas in pressure cooker with salt. When done, add 1 Tbsp Tamcon to the cooked chickpeas. Set aside.

When channa is cooking, chop onions. Fine chop ginger, garlic, green chilies,and karibevu. Keep aside.

In pan, tadke jeera. Add onions. Add all the fine chopped ingredients. Let it get done well. When onions are nicely done (almost brown) add channa masala and let it all get done for about 5 mins.

Now add this entire onion mix to the cooked chickpeas (with the water and tamcon). Add kotambari. Simmer for about 15-20 mins. Taste, and add whatever is needed. The Channa begins to thicken nicely. Add water if necessary.

When done, turn off. When still hot ,garnish with large slices of tomato and onions- cover.

Serve with pooris/Bathura.