Punjabi Sunday Recipes

Soak Kabuli chane, chana dal, salt, cloves, black cardamom, and cinnamon stick overnight. Strain the chole, add enough water, and pressure cook until 6 to 8 whistles.

Heat ghee, add cumin seeds and onions, and cook for a few minutes. Add ginger garlic paste and green chilli, and cook further. Add tomato puree and spices, then add a little water and cook until it releases oil. Keep aside.

Take 1 cup of boiled chole, mash them, and mix with the cooked masala. Boil ajwain, tea leaves, and water, strain, and add to the chole. Cook for a few minutes, add coriander leaves and garam masala, and enjoy.

Heat ghee, add cumin seeds and asafoetida. Add ginger and tomato puree, and cook for a few minutes.

Add boiled potatoes, thick curd, salt, red chilli powder, degi mirch, coriander powder, kasoori methi, and turmeric powder. Add water as needed and cook until the desired consistency is reached.

Mix boiled kachalu, grated ginger, diced onion, ajwain, garam masala, black salt, jaggery powder, tamarind water, salt, cumin seeds powder, and red chilli powder. Serve immediately.

For Salad 1: Mix cucumber, onion, green chilli, salt, garam masala, red chilli powder, and tamarind water.

For Salad 2: Mix radish, onion, cucumber, salt, red chilli powder, garam masala, jaggery powder, and tamarind water.