Preparation time: 10 minutes
Cooking time: 30 minutes
Category: Main course
Cheakpea (kabuli chana) – 2 cups
Water – 6 cups + 1 cups
Oil – 4 tbsp
Bay Leaf ( Tamal patra) – 1
Cloves (laving)- 3 to 4
Cinnamon (taj) – 3-4 small sticks
Cumin Seeds (jeeru) – 1 tsp
Ginger- garlic -green Chili paste – 2 tbsp
Onions puree of 2 large or 3 medium
Tomato puree of 2 medium or 4 small
Chole Masala – 1 tbsp
Red Chili Powder – 1 tbsp
Turmeric Powder – 1 tsp
Aamchur powder ( raw mango powder) – 1/2 tbsp
Coriander-cumin powder – 1 tbsp
Sugar – 1/2 tbsp
Salt – 1/2 tbsp
Kasuri methi (dry fenugreek leaves) – 1/2 tbsp
Few coriander Leaves
Rinse and soak 2 cups chole (chickpeas) in 6 cups of water f0r 5-6 hours. Add 1 tbsp salt and pressure cook it on medium flame for 4 whistles. In a pan take 4 tbsp oil, Add 1 bay leaf ( Tamal patra) , 3 to 4 cloves (laving), 3-4 small sticks Cinnamon (taj) and 1 tsp cumin seeds (jeeru) and fry them.
Take 2 large/3 medium onions. Grind it and make a paste. Add this onion paste and 2 tbsp ginger- garlic- green chili paste and cook it for 5-7 minutes will it becomes golden brown.
Take 2 medium or 4 small tomatoes. Grind it and make a paste. Add this tomato paste and cook it.
Add all the spice powders – 1 tsp turmeric powder, 1 tbsp red chili powder, 1 tbsp chole masala, 1 tbsp coriander-cumin powder, 1/2 tbsp aamchur powder and 1/2 tbsp sugar and fry for some seconds.
Add 1 cup of water and boiled chickpeas.
Mix it, cover the pan with lid and cook it for 5- 6 minutes. Add 1/2 tbsp salt, few coriander leaves. Cook it for 2-3 minutes. Crush kasuri methi between your palms and add 1/2 tbsp kasuri methi at the end. Cook it for 2 minutes and turn off the stove.
Serve the chole with kulchas, bhaturas, pooris, rotis, along with sliced onions, tomatoes and lime. chole also tastes good with steamed rice or jeera rice.! 🙂
Chole with kulcha!