Chole
A chickpea gravy simmered in tomato sauce and spices
Servings 4
Ingredients
For Channa (Chick peas/Garbanzo beans)
- 1/2 cup Kabuli Channa/Chick peas (100 g)
- 2 cups water
- 1/2 tsp salt
- a pinch of turmeric powder
- a pinch of hing/asafoetida
- few drops oil
For the masala
- 2 small sized big onions (87g) (or 1 big onion)
- 2 big tomatoes (290g)
- 3 cloves garlic (8g)
- 1" piece ginger (5g)
- 1 pea sized tamarind (1g)
- 1 small piece cinnamon
- 1 cardamom
- 2 cloves
Rest of the ingredients
- 2 tbsps oil
- 1-2 tsps jaggery/sugar
- 1/2 tsp red chilly powder
- 1/2 tsp salt(or as needed)
- 1/2 tsp garam masala
- 1/2 tsp tea leaves/powder
- a pinch of turmeric powder
- butter as needed
- corriander leaves as needed
- water as needed
Instructions
- Wash and soak the Channa in a good amount of water overnight. Next day drain, rinse and pressure cook with 2 cups of water and other ingredients mentioned under "For Channa".
- In a mixer grind the chopped onion, garlic & ginger along with the whole garam masala (cinnamon, cardamom and cloves).
- Transfer to a container and in the same mixer grind the tomatoes and tamarind. Strain to remove seeds and skin.
- In a pan, heat up 2 tbsp of oil. Add the onion paste and saute for a few minutes till the raw smell disappears and it starts oozing out oil.
- Now add the tomato mixture, salt, chilly powder, jaggery and turmeric. Keep sauteeing till the oil separates.
- Add the cooked channa with the water in which it was cooked and garam masala.
- Brew the tea leaves/powder in 1/4 cup of hot water for a few minutes. Add this also to the channa.
- Take about 3 ladlefuls of channa & mash it well. Add a cup of water and strain it bak into the cooking pot.
- Adjust spices and cook till you get the required consistency. Garnish with a big blob of butter and coriander leaves.
- Serve with Bhatura
