for the tempering, masala

• mustard oil-100 ml
• fennel seeds- 5 gms
• mustard seeds  -3-4 gms little less than 1 tsp.
• black pepper crushed-20 gms
• jaggery/brown sugar/raw sugar- 200 gms or so, depends on taste
• cumin whole- 5 gms
• coriander powder- 20 gms
• asafoetida- 1 gms
• red chilli powder- 25 gms
• ginger  peeled and chopped- 20 gms
• raisins – sometimes( u add if u want)
• salt – lots.
• vinegar – natural is good .

method

1. Clean and cut the vegetables- carrots into batons, or large chunks, cauliflower into florets, and turnips into wedges.The idea is to achieve minimum wastage.roast in an oven till half dehydrated.
2. Heat oil, add the mustard seeds, crackle, them add cumin,fennel,ginger, red chilli powder, asafoetida.
3. add the jaggery and some vinegar, to form a kind of thickish gravy.
4. chuck in the rest of the ingredients,check for salt, and u are more or less done.
5. add the vegetables, and then put in glass jar, with a screwtop lid.
6. let mature for a month or so before u eat.
7. enjoy with parathas stuffed with potatoes, just like i first did with amyt bhatias grannys pickle..!!!

1.Soak the channa overnight .
2. Pound fresh coriander and red chillie together.
3. Put oil in a pressure cooker.Add garlic paste. Bhunno.
4. add the pounded spices
5. don’t let it become dark brown. Add tomatoes(finely chopped or paste)
6. add the channa, bay leaf , garam masala , salt and water
7. pressure cook
8. ready to eat.garnish with onion rings and coriander leaves

2nd one.

Make the chole –punjabi style

1.      put oil in a kadai. Add ginger and garlic paste and jeera whole Add onion. Let them become transparent
2.      add whole garam masala .
3.      add Punjabi chole masala (packet) or coriander pwdr,red chilli pdwr, turmeric powder, jeera powder, garam masala powder and tomatoes/ paste
4.      add the chole  and salt .
5.      Cook till done .
6.      garnish with onion rings and coriander leaves.

oh in this recipe we have omitted the fact that the chickpeas need to be soaked before , ideally a day before( but thats allrite, im getting a woderful recipe from sunaina.)then washed and pressure cooked, to save on heat , light , energy costs. for those guys like us in hotels, boil, boil boil, in a pot, sometimes with the addition of a few tea bags, adds to colour thats all.

in case all of u guys are confused thats allrite , that was the aim in any case. quanties are not mentioned because you shld know all these things, and unless you play along tweak things a few times its not gonna come out right.??

well soak the dal the night before.the next day boil boil, boil (very heavy botomed pot)skimming off the scum which forms on top.normal this.till the dal starts to get very mushy, until then do not stir, just skim

then heat a litlle butter, add everything else(except the cream), saute a little and add to the dal.

then add the remaining butter and cream and continue to cook the dal till it gets nice and thick and ceamy.

when done u can add more or less green chilli, and ginger, and like i said before more butter or cream.

variations – folks add chana dal, and rajma to it also. even the process stays the same.

and the twist which i spoke abt.yeah when dal is cooked take a pice of live coal in a bowl, add some whole spices(i use some cloves and a cinnamon stick) to it and a little blob of butter, put the bowl on top of the dal and cover w/ a tight fittling lid.repeat abt 4 times to get a nice smoky aroma.

some folks after all this is done will make another tadka w/ onions and tomatoes and fry the dal..u could do it..also..yeah and if u make w/ tomato paste , will get better colour.