CHOLE MASALA

Chole (Chickpeas) is a delicious and protein pack recipe. You can cook this in many styles, here I am sharing a very simple and easy recipe. Chole cooked with onion and tomato gravy, this is also called as Punjabi chana masala.  Chole has other names like kabuli chana or safed chana and Chickpeas in English.

Ingredients:

1. Chole - one cup 

2. Onion - 2

3. Tomato - 2

4. Green chillies - 3-4

5. Bay leaves - 2

6. Cardamom - 3-4

7. Cloves - 3-4

8. Pepper - 4-5

9. Cinnamon stick - 1 inch

10. Ginger - 1 inch piece

11. Garlic - 7-8 cloves

12. Cumin seeds - 1/2 tsp

13. Salt as per taste

14. Red chilli powder - 1 tsp

15. Turmeric powder - 1 tsp

16. Coriander powder - 1 tsp

17. Coriander leaves - handful (chopped)

Chole needs at least 7-8 hours or overnight soaking before cooking. Pre-soaking the chole reduces the cooking time. 

Process : 

1. Wash dry chole under running cold water till water runs clear. Soak them in enough water for 8 hours or overnight. After soaking they will double up in size, drain the soaking water.

2. We will make dry spice powder.  Take bay leaves, black cardamom, cloves, peppers and cinnamon stick in a small pan. Dry roast them on low flame for 2 mins. Once you get a nice aroma of spices, turn off the heat and let them cool. Once cooled, take into grinder and make a fine powder.

3. Now add the chopped onion, tomato, ginger garlic and green chilli into the grinder and make a smooth paste.

4. In a pressure cooker, heat the oil and add cumin seeds and let them sizzle a bit. Add onion tomato paste and sprinkle some salt.

5. Let it cook by cover it partially. Cook till oil starts to leave and moisture is evaporated. Then add red chilli powder. turmeric powder, coriander powder and prepared spice powder and mix well.

6. Now add pre-soaked chana and 2 cups of hot water. Mix all the ingredients well and cover the pressure cooker with lid. Let it cook for 20-25 mins on medium flame. During cooking time, it will keep whistling. Turn off the flame after 25 mins and wait for the pressure to go down by itself. Once you open the lid, oil will be floating on top.

7. Check the chole, it should be cooked and soft, not mushy. If the gravy is thin and watery, then let it simmer for a few more mins. If the gravy is thick, add some hot water and simmer for 2-3 mins. 

8. Add coriander leaves to garnish the chole. You can serve with puri, bhature, paratha or  simple steamed rice.