By : Rehana Khambaty

Category : Diwali, Daals and curries,Vegetables, Rice, Punjab

Servings : 4
Time Taken : 15-30 mins
Rating :
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Method
1. Soak the chhole or white chickpeas overnight, cook in a pressure cooker with some salt for 4-6
whistles and keep aside.
2. Heat some oil in a pan and fry the onions till golden brown.
3. Add the coriander powder, chilli powder and chhole masala for 2 mins on a low flame.
4. Add the tomato, green chilli and ginger.
5. Add the vegetables and saut alongwith chana and rice.
6. Add chaat masala and kasuri methi for added flavor.
7. Serve hot, garnished with coriander leaves.
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Ingredients:
Chhole - 35 gms
Green peas - 15 gms
Carrots, cubed - - 15 gms
French beans, cubed - 15 gms
Broccoli cubed - 15 gms
Cauliflower, cubed - 15 gms
Oil - 10 ml
Onion, chopped - 1/4
Tomato, chopped - 1
Green chilli slit - 1
Ginger julienned - 1-2 gms
Coriander powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Chhole masala - 1.5 tbsp
Boiled basmati rice - 100 gms
Kasuri methi - 1/4 tsp
Chaat masala - 1/4 tsp
Salt to taste
To garnish:
Coriander chopped
Ginger julienned