---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Chhole Alu
  Categories: Indian, Punjabi, Main dish, Vegan
       Yield: 1 recipe
  
     250 g  Kabuli channa                       2 md Potatoes
      20 g  Powdered jaggery                         -- boiled, peeled & cubed
       1    Lemon-sized ball of tamarind        2 lg Onions; cut into thin rings
       6    Green chillies; slitted             1 bn Coriander leaves
       1 tb Garam masala                             A few mint leaves
       1 tb Roasted & ground cumin seeds             -- finely sliced
       1 ts Ground shajeera                     2    Minced green chillies
       1 tb Chilli powder                       1    Lime; cut into wedges
     1/2 ts Ground cardamoms               
  
   Soak channas in water overnight.  Next morning, boil them with a pinch of
   soda and salt until tender and dry.  Heat 4 tablespoons of ghee and put in
   ginger and onions and fry till the mixture turns limp and almond coloured.
   Add tomatoes and spices and cook till the ghee starts separating. Mash with
   a wooden spoon to a smooth paste then put in 1 cup water and jaggery and
   channas.  Mix well and bring to a boil, reduce heat and put in chillies and
   potatoes and cook till the chillies are done. In the meantime soak tamarind
   in 4 tablespoons water till soft, squeeze out the pulp and put into the
   channas.  Mix well and then cook until the gravy turns quite thick. Remove
   from fire and serve hot garnished with onion rings, minced chillies,
   coriander, mint and lime wedges.
   
   Source: Cooking the Punjabi Way -- by Aroona Reejhsinghani Typed for you by
   Karen Mintzias
  
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