Veg Recipes of India
Chickpeas/kabuli chana, soaked overnight in water: 1 cup
Cinnamon stick: 1
Black cardamom: 3
Bay leaf: 1
Black tea leaves, wrapped tightly in a muslin cloth: 3 tsp
Onion, chopped finely: 2
Tomatoes, chopped roughly: 3
Ginger, chopped: 1.5 tsp
Green chillies: 4 + for garnish
Cumin powder: 2 tsp
Coriander powder: 2 tsp
Amchur powder/dry mango powder: 2 tsp
Red chilli powder: 2 tsp
Garam masala powder: 1 tsp
Chaat masala powder: 2 tsp
Rock salt, to taste
Oil: 1.5 tbsp
Ghee: 1 tbsp (optional)
1. Pressure cook the chickpeas that had been soaked overnight along with bay leaf, cinnamon, cardamoms, tea leaves, 2 green chillies and some rock salt. Cook on high for 3 whistles, then lower the heat and cook for 5 minutes more. Let the steam release on its own and ensure that the chickpeas have been cooked perfectly. Drain the chickpeas and reserve the water.
2. In a non-stick pan/kadhai, heat oil and to it add the onions. Sauté till translucent. Add 2 more green chillies and ginger and cook on medium high hear for 2 more minutes.
3. Add the chopped tomatoes sauté till the tomatoes become soft and pulpy. Add a little bit of the reserved water if the mixture is scalding at the bottom.
4. Now add the powdered spices — cumin, coriander, red chilli, amchur, garam masala and chaat masala — and mix them well into the sauce.
5. Add the cooked chickpeas, mix well and sauté for 5 minutes. Now add the rest of the reserved water. Season well, bring to a boil and then reduce heat and simmer for 5-6 minutes till the gravy thickens.
6. Once the chhole is done, drizzle some ghee, turn off the heat and serve hot with roti/naan or paratha.