Preparation time : 10 mins
Cooking time : 60 mins
Serves : 5
Ingredients:
- Chhole(chickpea) - 1 and 1/2 cups
- Onion - 1 cup, chopped
- Tomato - 1 large, chopped
- Green chilli - 3, chopped
- Ginger paste - 3/4 tsp
- Garlic paste - 1 tsp
- Turmeric powder - 1/2 tsp
- Red chilli powder - 1 tsp
- Cumin powder - 1/2 tsp
- Coriander powder - 1 tsp
- Chhole masala - 1 tsp
- Bay leaf - 2
- Cloves - 5/6
- Cinnamon stick - 2 inch
- Green cardamom - 3
- Black pepper corns - 8/10
- Oil - 2 tsp
- Salt - to taste
Method:
1. Soak the chickpeas overnight totally immersed in water.
2. In a pressure cooker add chickpeas and salt. Add water. Cook for 3-4 whistles. Let the pressure go away of its own. Drain the excess water and keep for later use.
(You can also boil the chickpeas in a deep vessel if not using pressure cooker. Boil till chickpeas are cooked and tender).
3. Heat oil in a pan/kadai.
4. Temper with whole spices(bay leaves, cloves, cinnamon, green cardamom, black pepper corns).
5. When spices release aroma add chopped onions. Cook till onions turn translucent.
6. Add chopped tomato and green chilli. Cook till tomato turns mushy and is cooked.
7. Add ginger and garlic paste and saute for a minute.
8. Add turmeric powder, red chilli powder, cumin powder, coriander powder. Cook for some more time till masala is cooked and releases oil.
9. Add the boiled chickpeas and fry with the masala for a minute.
10. Add the drained excess water used for boiling the chickpeas.
11. Add salt, chhole masala. Mix well. Cover and cook on high flame and bring the gravy to boil.
12. Serve hot chhole masala with jeera rice or roti.
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