200gms- 1 cup dried chickpeassoaked overnight and drained
1cinnamon stick
3cloves
1black cardamom
2tea bags
2tspsalt
½tspbaking soda
Chana Spice Mix
2tbsphot melted gheeto cook the spices
Chana/Chole Masala
Cooked chole from above
4 - 6tbspVegetable Oil
1onionfinely chopped
2.5cm– 1 inch ginger slices
2green chilies
¼cupyogurt
1tbsptomato puree
½tspginger paste
½tspgarlic paste
½tspdried fenugreek leavesKasuri Methi
½cupwater
Toppings
Fresh coriander leaves
Finely chopped red onions
Lime/lemon juice
Salt
Instructions
Chana Spice Mix
Mix all the spices together and keep aside.
Chole
Pressure cook the chickpeas together with the cinnamon stick, salt, cloves, black cardamom, tea bags and baking soda. Using tea and baking soda will make your chickpeas moist, delicious and as dark as the chole you get at the restaurant!
Make sure you add just enough water as to cover the chickpeas by 1 inch.
Pressure cook them for 5 whistles on a low flame.
When the pressure cooker has depressurised, open it and transfer the chickpeas into a large bowl.
Sprinkle the Chana Spice Mix on the top, gently mix the spices with the chickpeas, then pour the hot melted ghee all over the mixture to cook off the spices.
Chana/Chole Masala
Heat up the oil in a pot. Add the chopped onions and cook them until brown.
Add the yogurt and cook it well for about 5 minutes.
Add the ginger and garlic pastes and mix well. Then add the tomato puree and cook it until the oil starts to separate.
Add the water and turn the flame to the minimum. As soon as it starts to boil, add the Chole to it and mix gently. Add the sliced ginger, slit green chillies and dried fenugreek leaves.
Cook for 10 minutes on a very low flame.
Toppings
Mix together the chopped onion, a pinch of salt and some lemon/lime juice and stir this mixture through.