Prep Time: 20 mins Cook Time: 35 mins Idle Time: 8 hrs Serves: 4 to 5
For cooking chickpeas:
- ¾ cup white chickpeas (chole or safed chana)
- Soak the chick peas overnight in enough water
- 2 cups water for pressure cooking
- 2 to 3 pieces of dried Phyllanthus emblica (Amla) OR 1 black tea bag, 1 inch cinnamon (dalchini)
- 2 to 3 cloves (Lavang)
- 1 black cardamom (Badi Elaichi)
- 1 small to medium tej patta (Indian bay leaf) – Optional
- 1 large onion OR ½ cup tightly packed finely chopped onions
- 1 extra large tomato OR 2 medium tomatoes OR ¾ cup finely chopped tomatoes
- 3 to 4 green chilies slit (hari mirch)
- 1 teaspoon ginger paste OR about ½ inch ginger crushed in mortar pestle
- 1 teaspoon garlic paste (lahsun ka paste) OR about 6 to 7 inch garlic crushed in mortar pestle
- ½ teaspoon turmeric powder (Haldi)
- 1 teaspoon red chili powder (lal mirch powder)
- 1 teaspoon garam masala powder or chole masala or punjabi garam masala powder
- 1 teaspoon amchur powder (amchur powder) OR dried pomegranate seeds powder (anardana powder)
- ¼ teaspoon ajwain (carom seeds)
- 2 to 2.5 tablespoon oil
- Black salt or rock salt or regular salt as required
- 2 to 3 teaspoon chopped coriander leaves (dhania patta)
- 1 small onion sliced or chopped
- 1 small tomato sliced or chopped
- 1 lime or lemon quarter
- First rinse the dried chickpeas for a couple of times in water.
- Soak the chickpeas in enough water overnight or for 8 to 9 hours.
- Drain the water.
- Rinse the chickpeas again and then add them to a pressure cooker.
- Add whole spices cinnamon, black cardamom, tej patta and cloves. i have also added dried amla to get the dark color in the chickpeas. instead of dried amla, you can add 1 black tea bag. you can also just cook the chickpeas plain with water.
- Adding a pinch of baking soda also helps in making the chickpeas soft. pour water.
Chole Masala (Spicy Chickpeas)
- Pressure cook the chickpeas for 18 to 20 whistles or till they are cooked completely.
- Chickpeas should be cooked well and softened, mash it with a spoon and check.
- If you do not have a pressure cooker, then cook the chickpeas in a pot with plenty of water. cooking chickpeas in a pot will take a lot of time though.
- Remove the amla pieces which would have softened by now or the tea bag from the stock.
- You can also remove the whole spices from the stock, but i keep them. keep the cooked chickpeas along with the stock aside.
- Heat oil in a pan, preferably iron pan, add slit whole green chilies and fry them.
- Drain the fried green chilies on kitchen paper towels.
- In the same oil, add ajwain/carom seeds.
- Saute for a few seconds till the carom seeds are fragrant.
- Add finely chopped onions. stir and saute till the onions turn translucent or light brown.
- Add ginger & garlic paste, saute till their raw aroma goes away.
- Add turmeric powder, red chili powder and garam masala powder.Instead of garam masala powder, you can also add chole masala powder.
- Stir the spice powders with the sauteed onions and then add finely chopped tomatoes.
- Stir the whole mixture very well.
- Saute till the tomatoes soften and the oil starts to leave the sides of the masala.
- Now add the chickpeas along with the stock.
- Stir and then add salt and dry mango powder.
- Stir very well again and simmer the chickpeas on low to medium flame. you can also mash a few chickpeas with the back of the spoon to thicken the gravy.
- Simmer till the gravy has thickened.
- Check the taste and add more salt, red chili powder, garam masala powder or amchur powder if required.
- Lastly add the fried green chilies.
- Serve spicy chickpeas with naan or Bhatura or Pooris.
- As a side accompaniment serve this spiced chickpea curry with sliced onions, tomatoes and lime or lemon.
- You can also add some fried potato cubes to the chickpeas.