PUNJABI CHOLE (with Canned Garbanzo beans) Slow Cooker / Crockpot Recipe

                                                            PUNJABI CHOLE 
                                              (with Canned Garbanzo beans)
                                               Slow Cooker / Crockpot Recipe


                                                                                                                                                                                     
                                            Cuisine: North Indian Vegetarian
                                                      Cooking Time: 20 mts.

                                                                Serves: 2 

Grocery List:

1. 1/2 Medium Onion (finely chopped)

2. 1/2  Medium Tomato (finely chopped)

3. One Can Garbanzo Beans (regular size)

4. Three to four Garlic pods (finely chopped)

5. One fourth piece ginger(finely chopped)

6. Cilantro leaves(coriander) = a small bunch (washed and finely chopped)




From the Pantry:

1. Salt to taste

2. Red Chilli powder to taste

3. Turmeric powder (1/4 teaspoon)

4. Amchur Powder ( Dry mango powder) ( a pinch) = optional or Tamarind paste 1 tspn = optional.

5. Garam Masala  (1/2 teaspoon)

6. Bay Leaves  (1 bay leaf)

8. Oil to fry ( 2 tablespoons)



Method:

 1. In the crockpot, add washed garbanzo beans and 3/4 cup water and cook on high heat for one hour. 

2. remove garbanzo beans from crockpot, drain water and keep aside the water for gravy.

3.  In a deep pan, on low heat, pour 2 tablespoons of cooking oil. To this add garam masala. Immediately add chopped onion, tomato, ginger, garlic and bay leaf , tamarind paste or amchur powder and sauté well, till slightly brown. 

4. To the pan add washed garbanzo beans, salt to taste, red chili powder to taste, turmeric powder and amchur powder and coat garbanzo beans well with masala. 

5. Transfer the contents from pan to the crockpot, add the set aside water, and cook on high heat for half hour .

6. Remove from heat, add chopped cilantro leaves.

Note: Serve hot with plain rice, rotis or naan.