PUNJABI CHHOLE SPICE MIX
Net Wt. 110 Gms.
Coriander Seeds, Sesame Seeds, Cumin Seeds, Fennel Seeds, Carom Seeds, Red Chilly, Bay Leaves, Fenugreek Leaves, Pomegranate Seeds, Black Cardamom, Green Cardamom, Cinnamon, Back Pepper, Cloves, Mace, Star Anise, Dry Ginger, Dry Mango, Turmeric, Iodized Salt, Black Salt, Asafetida.
DIRECTIONS TO USE
Soak 250 Gms. (2 cups) Kabuli Chana overnight (12 to 13 hrs.).
Add 8 cups (1200 ml) of water & pressure cook on high ﬂame. After the ﬁrst whistle, reduce it to low ﬂame & cook it for about 35-40 minutes & keep aside.
Heat 5 tbsp. ghee/oil in a pan & one tbsp. of jeera whole.
Add 3 tbsp. of chopped tomatoes, 3 tbsp. of AMIMA’S KITCHEN PUNJABI CHHOLE SPICE MIX.
Add salt accordingly.
Cook till oil separates. Add boiled kabuli chana & simmer for 15 minutes.
Garnish with it with coriander leaves & mint leaves.