The festival celebrating the full moon of Phalgun is the festival of Holi colors. This day is celebrated with the joy of the whole country. This time the Holika combustion is on March 1 and the color will be played on March 2 this time. On this day, many types of dishes are made especially in homes. From the sweet to the saline, many recipes are made in the house. On this day you can celebrate Holi festival by making this recipe.
Pindi shole
material
Kabuli gram - 1 cup
Chana Dal - 1 Tablespoon
Big Cardamom - 2
Cinnamon-A little
T-Bags-2
Oil - 4 spoons
Chopped onions -1 cup
Pomegranate powder - 1 1/2 teaspoon
Chopped tomatoes- 1 cup
Finely chopped ginger - 1 spoon
Chopped green chilli - 2 teaspoons
Coriander Powder- 1 Tablespoon
Red Chili Powder - 1/2 Tablespoon
Garam Masala Powder - 1/2 Tablespoon
Chana Masala - 1 Tablespoon
Salt-flavored
Method
Soak Kabuli gram and gram dal in water throughout the night. Wash them once in the morning, put two whistles in pressure cooker with two cups of water, large cardamom, cinnamon and tea bags and cook for 20 minutes on a low flame. Take the kabuli gram and lentils from the cooker, but do not throw water. Heat oil in a pan and fry until it turns golden onion. Pour the pomegranate powder and keep on mixing the onions continuously. Now add tomatoes, ginger and green chillies in the pan and cook for three to four minutes. Put coriander powder, red chili powder and garam masala powder and fry well. Now add gram powder and boiled chickpeas in the pan and mix them with light hands. Cook on low flame for 20 minutes and serve it with a hot saucepan.
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