Restaurant Cholay Dried Beans Pressure Cooker Recipe

The gravy needs to come to a boil to thicken.

How to make Cholay?

Ingredients

Pre-soak

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

Pre-cook

3. Water: 3 Cups

Masala

4. Cooking oil: ½ Cup

5. Onions chopped: 1½ cup

6. Salt: ¾ teaspoons

7. Ground Cayenne pepper: ½ teaspoon

8. Fresh Garlic minced: 2 Tablespoons

9. Fresh ginger: Peeled finely chopped 2 Tablespoons

Make Dry spice mix

Cumin powder: 2½ teaspoon

Coriander powder: 2½ teaspoon

Cinnamon powder: 1 teaspoon.

Clove powder: 1 teaspoon

Ground Black pepper: 1 teaspoons

Ajwainr: ½ teaspoon

Ground Fennel: ½ teaspoon

Besan: 2 Tablespoons

Bay leaf: 2

Citric Acid: 1 teaspoon

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. Drain. Leave behind water just enough so that beans are submerged.

Add Masala

1. Heat oil in a heavy bottom pan.

2. Add onions, salt, cayenne pepper. Sauté till the onions are translucent and edged are brown.

3. Add minced Garlic and chopped ginger.

4. Add thoroughly mixed dry spices. Stir and fry about two minutes.

5. Transfer the contents to pre-cooked beans.

6. Lock the lid of the pressure cooker. After the pressure cooker has reached 15 PSI, turn off heat. Wait till the pressure has dropped.

Garnish with chopped cilantro. Serve with fresh Serrano.