KBM CHHOLEY CURRY

Soak 80-100gm Chholey overnight. Boil Chholey for 10 minutes on high flame and then for 10-15 minutes on low flame in Water inside the pressure cooker. Keep them aside. Heat 50ml Refined Oil in a kadhai on high flame. Add 1 teaspoon of Cumin Seeds (Jeera). Let it crackle. Add 1 piece of Onion finely chopped. Sauté well. Add 1 teaspoon of KBM Turmeric Powder. Add 4 tablespoons Tomato Pure. Saute well. Add 1 cup Water. Add 1 teaspoon KBM Chholey Masala. Add 1 piece slit Green Chilli. Add 1 teaspoon Ginger Garlic Paste. Stir well for some time. Add KBM Salt to taste. Add 80-100gm boiled Chholey kept aside. Add a pinch of Lemon Juice. Add a pinch of freshly chopped Coriander Leaves. Cook for 10 minutes on slow heat. Serve hot after garnishing with chopped fresh Coriander Leaves and fresh Green Chilli