Amritsar Cholay Dried Bean Pressure Cooker Recipe

Amritsar Cholay are very tender whole garbanzo beans that are coated with a light spice mixture.

(Chole, Chholay, Chickpeas, Garbanzo beans)

How to make Cholay?

Kitchen Tested By: Amit Aggarwal, Canada

Ingredients

Pre-soak

1. Kabuli Chana (Dried Garbanzo beans): 2 cups
2. Water for soaking: 6 cups

Pre-cook

3. Water: 6 Cups

Masala

4. Salt: ¾ teaspoon

5. Ground Cayenne pepper: ½ teaspoon

6. Cholay Spice Mix: 3½ Tablespoon

7. Fresh Ginger chopped: 2 teaspoon

8. Dry sour mango powder (Amchoor): 1 teaspoons

9. Bay leaf: 3

Garnish

1. Cilantro Chopped

2. Fresh Serrano Chopped

3. Thin wedges of fresh lime

Method

Pre-soak

Bring water to a boil. Add Garbanzo beans. Let it cook for 5 minutes and shut off the heat. Let rest for 12 hours or overnight at room temperature. After pre-soak is done, drain and rinse beans.

Pre-cook

Add pre-soaked beans, and water to a pressure cooker. The water should top the beans by about 2". Lock in the lid. Turn on heat. After the pressure cooker has reached 15 PSI, turn the heat to medium. Cook for 15 minutes. Turn off the heat. Wait till the pressure has dropped.

Remove water from the pressure cooker leaving behind just enough water to make sure that beans are submerged.

Add Masala

1. Add all the spices. Lock the lid of the pressure cooker. After the pressure cooker has reached 15 PSI, turn heat to low. Cook two minutes. Turn off the heat. Wait till the pressure has dropped.

2. Garnish Dish