Chole chawal picnic parcel

Soak Chana at night or for 7-8 hours.

Pressure Cook soaked Chickpeas with salt to taste, turmeric powder, asafetida & enough water until 7 - 8 whistles.

Heat oil in a pan.

Add mustard seeds. When they splutter, add cumin seeds, curry leaves & finely chopped onions.

Saut the onions till they are translucent. Once they turn translucent add ginger garlic paste. Saut for a minute.

Later add finely chopped tomatoes. Also add red chili powder, chole masala & garam masala.

Cover the pan with a lid & let the masala cook on medium flame for 10 minutes till oil separates from the gravy.

Now add the boiled chickpeas. Stir well. Cover with a lid again & let it simmer for 5 minutes.
Add salt to taste

Garnish it with chaat masala, dried kasuri methi & chopped coriander leaves.

Assembling

Bottom layer is of zeera rice, then arranged sliced cucumber and tomatoes topped with channas. In a separate tumbler is vinegar onions.