Chhole

CHHOLE RECIPE


White/Kabuli Chana/ Chickpeas (Garbanzo beans) - 1 cup
Onions - 1 - chopped fine
Tomatoes - 2-3 chopped fine
Ginger-garlic paste - 1 tsp (optional)
Turmeric - 1/2 tsp
Red Chilli powder - 1 tsp or more as per taste
Corainder-cumin powder - 1.5 tsp
Salt - as per taste
Ghee for Tempering
Cumin - 1 tsp
Cinammon stick - 1/2"
Bay Leaf - 1-2
Lemon juice or Amchur powder for the extra tang
Finely chopped cilantro for Garnishing


Procedure

1. Soak the Chana in 4-5 cups of water fpr 6-8 hours or overnight.
2. Pressure cook the chana for 4 whistles or until tender. It should be soft, but also have a slight bite to it and not be mushy.
3. In a wide pan, heat Ghee on meduim flame. Once hot, add the cumin and let the seeds sputter and turn a shade darker.
4. Add the Cinammon stick and bay leaf and allow to brown slightly. Do not let it burn.
5. Add the Ginger Garlic Paste and saute on low flame till all the raw smell is gone.
6. Add the onions and saute till lightly browned and cook. You could add some salt at this step to facilitate cooking the onions.
7. Once Onions are cooked, add the tomatoes and let it cook really well. add the turmeric, chilli powder, and coriander-cumin powder and salt. Let this cook well.
8. Add the cooked chana to this tomato - onion mixture and let it simmer for 30 minutes at the least. Keep stirring to keep it from sticking to the pan. Add water if needed and adjust for spice and salt.
9. Take off the flame and keep covered for 10-15 mins. Add the lemon juice/amchur and mix well. The extra zing that the sour ingredient provides to the dish is unmissable!  Garnish with cilantro.

Serve with Plain Paratha or Rice and top with Ghee!


This version of Chhole does not use Garam Masala, but rather uses three ingredients of Garam Masala in their whole form. If you prefer more spices, feel free to add 1/2 tsp of Garam Masala.