Sindhi Besan Tikki Sabzi, Punjabi Chole Masala and Coriander Mint Chutney

Ingredients

• 1.5 cup Dried Chickpeas (Also known as Kabuli Chana)
• 0.25 tsp Baking Soda (Optional, for soaking to soften chickpeas)
• 4 cup Water (For pressure cooking)
• 2 pcs Black Tea Bags (For authentic dark color)
• 1 pcs Bay Leaf
• 1 pcs Black Cardamom
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 1.5 tsp Salt (Divided use)
• 3 tbsp Ghee (Can substitute with oil)
• 2 pcs Onion (Medium, finely chopped)
• 1.5 tbsp Ginger-Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 3 pcs Tomatoes (Medium, pureed)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 1.5 tsp Coriander Powder
• 2 tbsp Chana Masala Powder (Use a good quality brand)
• 1 tsp Amchur Powder (Dry mango powder for tanginess)
• 3 tbsp Coriander Leaves (Fresh, chopped for garnish)
• 1 inch Ginger (Julienned for garnish)

Instructions

1. 1

   Soak and Cook the Chickpeas

   • Rinse the dried chickpeas and soak them in ample water for at least 8 hours or overnight. Add 1/4 tsp of baking soda to the soaking water to help soften them.
   • Drain the soaking water. Transfer the chickpeas to a pressure cooker. Add 4 cups of fresh water, 2 tea bags, bay leaf, black cardamom, cinnamon stick, cloves, and 1 tsp of salt.
   • Secure the lid and pressure cook on high heat for 6-8 whistles (about 20-25 minutes). After the whistles, reduce the heat to low and simmer for 10 minutes.
   • Allow the pressure to release naturally. Open the cooker and check if the chickpeas are soft and mash easily. Discard the tea bags and whole spices. IMPORTANT: Reserve the nutrient-rich cooking water.
2. 2

   Prepare the Masala Base

   • Heat 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onions and sauté until they turn a deep golden brown, which should take about 8-10 minutes. This step is crucial for the authentic Punjabi flavor.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
   • Pour in the tomato puree. Cook this mixture, stirring occasionally, until it thickens and you see oil separating from the sides of the masala. This 'bhunao' process takes about 10-12 minutes and builds a deep flavor base.

Ingredients

• 2 cup Coriander Leaves (Packed, with tender stems)
• 1 cup Mint Leaves (Packed, stems discarded)
• 3 whole Green Chilies (Adjust to your spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 3 clove Garlic (Peeled)
• 2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
• 2 tbsp Lemon Juice (Freshly squeezed for best flavor)
• 0.5 tsp Chaat Masala
• 0.5 tsp Black Salt (Also known as Kala Namak)
• 0.5 tsp Sugar (Optional, helps balance the tanginess)
• 0.25 tsp Salt (Adjust to taste)
• 3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)

Instructions

1. 1

   Prepare the Herbs (3 minutes)

   • Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
   • Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
   • For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2. 2

   Combine Ingredients in Blender (2 minutes)

   • Place the washed coriander and mint leaves into a high-speed blender jar.
   • Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3. 3

   Blend to a Smooth Paste (2 minutes)

   • Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
   • Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
   • Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.