 What's up people, Manar here. Coming to you with a video. This time we are going to be making chole or pinjabi chole. For that you need one cup of chickpeas and this needs to be soaked in three cups of water. Just mix it around a little. Make sure there are no air bubbles and the chickpeas are not sticking to each other and we'll let them sit in water and let them soak at least for two to three hours. Alright people, so it has been about three and a half hours. The chickpeas have soaked a lot of water as you can see. The chickpeas have gone up quite a bit. If you look at the size comparison, this is the chickpea that has been soaked and this is the one that is still dry. As you can see there's a big difference. It has literally doubled or tripled in size. So now we're going to be putting this in the pressure cooker. If you don't have a pressure cooker, you can always use an insta pot. Insta pot is going to take a little bit more time. So we don't want to use the same water that we had. We're going to take our pressure cooker, take that chickpeas, take them out. You can use a sieve. I just use my hands and put it in the pressure cooker and you can put this water into your plants. It's safe for them. One cup of chickpeas that are now rehydrated, we're going to be using three cups of water and I'm using my kettle because it boiled the water ahead of time. It speeds up the process quite a bit and to aid the cooking process also add salt. Add salt to taste. I'm using sea salt here. If you don't have sea salt, be careful of the quantity. You don't want to miso-dium in your life. Generally speaking, one cup normally will take three and a half spoons of salt. Put the lid back on and put it on gas. While that's going, go ahead and prepare your wet ingredients with an exception of tomatoes which I don't have cut just yet. I did chop, finely chopped onions and you want them to be finely chopped. That way they do disintegrate pretty quickly because we are going to be making it into a gravy that the chickpeas are going to go in. I also took about four cloves or five cloves of garlic and about one inch of ginger along with three or four Thai chili peppers that are diced finely. Again, all these ingredients are up to your liking, up to your taste. If you can't handle too many of them, don't push too much. While the pressure cooker is going, we're going to start the cooking process for the tadka. We got a kadahi or a wok. Add a little bit of oil. I'm using olive oil over here and I'm also going to add a little bit of cooking oil, vegetable oil, that way it doesn't smoke up. Swirl that around, that way the sides don't stick. While the pressure cooker is going, I got my tadka dhani or the namak dhani ready and I'm going to be basically, you can pick this up from the Indian store extremely handy. I'm going to be putting in a small spoon of mustard seeds. Yes, these are whole mustard seeds and they will start popping. We're also going to put in cumin and as soon as you start hearing the popping sound, that's when you toss in the bay leaf. Now that that's done, now we add the onions. Always add a bit from yourself and this might look quite a bit, but the onions are going to cook and reduce. So just shake them up, leave it on high heat and leave it open because we want the water to evaporate. While this is going, I'm going to be dicing the tomatoes. A few minutes have lapsed. I'm going to mix it up. Some of the onions have started to become golden brown. I'm going to move them aside a little bit. As you can see, they've literally reduced quite a bit. Now I'm going to be putting in badi ilai chi. If you don't have badi ilai chi, it's available at the Indian store. Just break it apart, just toss it in and also dry red chilies. Don't worry, they're not going to burn. So as soon as we toss it in, we're going to mix them up. And this is what my personal technique is. I move the onions to the back, move the gahi or the wok a little back. That way I have a little bit of oil. And in this empty space, I will toss in the ginger first. Ginger is a little bit more wholesome vegetable or wholesome root. In goes the ginger along with the green chili. And we just want the oils to get released. We just want to start smelling the ginger and the green chilies aroma. As soon as that happens, that means the ginger has started to cook. We're going to push that back once again. And you're right. In goes the garlic. And similar to before, we're going to wait for the garlic to start releasing its aroma and its flavor. Don't worry, it looks chunky, but it's going to be fine. At this point, I've also put the heat down to low because now we want to slowly cook them. If the oil is left at this point, you can add it on the sides. Now we can mix it up and leave the heat at low. And once the onions have started to become golden brown and you can see the garlic and ginger also has started to assimilate and the aroma is filling the kitchen. This is when at the low gas, we're going to be tossing in the dry spices. And those dry spices are chole masala. You can get that at any store. Preferably pick up MDH and pick up Punjabi chole masala. Turmeric powder, red chili powder, coriander and cumin powder, Amchur powder, which is tanginess and a little bit of salt. Just dump it all in right on top. And we are going to light on the red chili because I know I did add green chili to it. That goes in and now we stir it up. And all these ingredients, the dry ingredients also, they are at your liking. If you don't like too spicy of a food, don't have to put too much of it. I personally can handle my heat. You know how I do cooking here. And as soon as you start seeing the spices have started to separate or as soon as you start smelling the delicious aroma, the amazing aroma, now we're going to add in tomatoes. Tomatoes are going to prevent the burning of the spices from taking place. And to speed up the gravy process, we're going to be adding about quarter cup of hot water. That goes right in. And yes, our main intention basically at this point is to reduce it down and make it into a pulp. Some people use a hand blender. I personally don't prefer it because it pulverizes everything. It's a speedy process. I personally put it at low heat and let it go. And while the tomatoes might look whole, they are going to disintegrate too. And turkha is getting almost ready. At this point, it's been about 25 minutes. I'm going to open up the pressure cooker, release the steam and see where the chickpeas are and how cooked are. All right, I've released the pressure of the cooker. And yes, yes, yes, yes. This is exactly what we are looking for. Some of the chickpeas have started to split. Some of them are whole. Mix them up. Pick one up. Very carefully hot. Oh yeah. Oh yeah. I can eat this alone. It's so good. Now I'm going to put the turkha in, which is right here. And yes, we're putting it right into the pressure cooker. Mix it up. Wine leaves a little bit more water. I'm going to add about a half a cup of it. The way I'm going to add, I'm going to put it in this kadahi. I'm going to scrub it off. And the brown bits have been taken off completely. And I'm going to put this in. Mix it up. And no, it's not ready to be served just yet. But it's a perfect time to check your salt and your spices. Just take a spoon. Just take a little bit from top. Make sure there are no salt or spices and cool it down a little and taste it. I don't need to do anything. I'm going to put the whistle back in or the cover back in. I'm going to bring it up to a quick boil, one more whistle, and it'll be ready to eat. So I'll see you as soon as this is done whistling. All right, we are back. I just released the last leftover steam carefully. Oh my God. Oh my God. The smell is incredible. All the big tomato chunks have assimilated. I have to take a taste. I have to take a taste. No, I'm not going to use an old spoon. I'm going to try a new spoon. Just a little bit. I cannot lie. Extremely delicious. Extremely good. Serving suggestion for this. You can serve it with poranthai. You can serve it with chapati. You can serve it with chole puri. Or you can serve it with rice. Considering it's extremely hot, I'm not going to garnish it with coriander or cilantro because those things are just going to burn and they're not going to taste good. Do try this recipe and do let me know in the comments below what recipes you want me to make in the future. As always, like, comment, subscribe, and I will see you guys and girls on the next one. Later, people. And don't forget to thumbs up.