Chole
This is a chickpea curry, Channa Masala or Chole.
In Delhi this was offered as a breakfast with puris.
NOTE: You must soak the chickpeas overnight and cook thoroughly.
Ingredients
For
three:
2
dl chickpeas, soaked overnight
3 tbsp oil
1 teaspoon of cumin seeds
1 black cardamom
6 cloves
2 bay leaves
8 black pepper corns
2 cm cassia bark
1 large onion, chopped
3 garlic, crushed
2 cm ginger, finely chopped
1 green chilli, chopped
1 tsp ground coriander
1/2 tsp of turmeric
1 to 1.5 tsp of Channa masala spice mixture
1/2 tsp garam masala
1/2 tsp amchoor mango powder (or 1 teaspoon lemon juice)
1/2 tsp of salt
2 tomatoes, chopped
fresh coriander
Instructions
1. Cook the overnight-soaked chickpeas for about one hour in
plenty of water or until they are done. If you use a pressure
cooker, 15-20 minutes is enough. Then drain and leave aside
to wait for a while.
2.
Heat 3 tablespoons of oil in a frying pan.
3.
Add cumin seeds, black cardamom, cloves, bay leaves, black pepper
and cassia bark.
4.
Add the onion and fry until the colour is golden.
5
Add garlic, ginger and green chilli. Stir and fry for a couple
of minutes.
6.
Add coriander, turmeric, channa masala and garam masala powders.
7.
Add the tomatoes and mix well. Fry for a few minutes.
8.
Add salt and mango powder (or splash of lemon juice).
9.
Add chickpeas and 2-3 d of water. Heat to boiling point and
then lower the heat.
10.
Cook with medium heat for half an hour. Add water if the sauce
dries too much.
11.
Garnish with fresh coriander and serve with puris and/or rice.
