Firstly, soak 1 cup chana in enough water for at least 8 hours.
Drain off the water and transfer to the cooker.
Pressure cook for 5 whistles adding 2+1/2 cup tea water.
Now make blend Tomato in blender.
Further all dry ingredients mix in a bowl and add 4-5 tsp water and make a paste
Saute well until the onions turn golden brown.
Now, in a large kadai heat 1 tbsp oil and saute 1 bay leaf.
Further, add 1 onion followed by 1 tsp ginger garlic paste and 1 chilli.
Further, add tomatoes paste.
Now and all spieces paste cook until oil is separated.
Now add cooked chana and mix well.
Add ½ tsp salt and adjust consistency as required.
Furthermore, cover and simmer for 15 minutes or until the flavours are absorbed well.
Now slightly mash few chana to adjust the consistency.
In a small pan heat 1 tbsp ghee and add 1 chilli, 1 inch ginger and ¼ tsp chilli powder.
Turn off the flame and saute slightly without burning the spices.
Pour the prepared tempering over cooked chana.
Also, add 2 tbsp coriander and mix well.
Ready punjabi chole with roti,puri or naan.
For bindi masala
Firstly wash, keep dry completely and cut in jullin.
Heat oil into a kadai and lady finger saute upon low flame.
When lady fingers become little soft and chilli powder, turmeric powder and coriander powder mix well and simmer until lady finger completely cooked.
In last add salt dry mango powder combined well and again cooked for 3-4 minutes. Turn off the stove.
Punjabi bindi masala ready to serve.
For dal tarka
Firstly add required water, dal and Salt cook into a pressure cooker upon 3 whistles.
Now heat ghee into a pan and cumin seeds, chopped onion, Saute well until the onions turn golden brown.
Now add chopped tomato cook until mashy.
Further add chilli powder, turmeric powder, coriander powder and cook until ghee is separate.
Pour tatka upon cooked dal.
In last add roasted and crushed Kasuri methi.
Enjoy tarka dal with roti.
For kheer
Firstly wash and shocked rice for half and hours.
Further add rice into milk and cook upon on low flame until rice completely cook.
Further add sugar and again cook for 10-15 minutes and turn off the stove.
Now add chopped dry fruits, saffron and cardmom powder.
Kheer ready to serve hot and chilled.
