Chole

Ingredients

• Chickpeas (Chole) - 1 ½ cups soaked, overnight
• Dry Amla - 4-5 (optional)
• Dry red chilli - 1
• Black cardamom - 2 (optional)
• Salt
• Baking soda - 1 Tsp
• Bay leaf - 1
• Tea powder - 2 Tsp
• Tamarind water (or) Anardana powder
• Water as required

Note: Place all the whole spices in a small spice strainer or tie them in a piece of muslin cloth, so they can be easily removed after cooking the chole.

Procedure

• In a pressure cooker, add soaked chickpeas, dry amla, dry red chilli, black cardamom, salt to taste, baking soda, bay leaf, tea powder and water as required.
• Cover and pressure cook for 5 whistles. If you do not have tea bags, then you can prepare tea decoction and add it to the cooker.
• Once the pressure releases, open the cooker and discard the tea bags. keep aside.
• Strain the chloe and keep the remaining water for later use.
• In a pan, heat 2 tsp of ghee.
• Add the cooked chickpeas to the pan.
• Sprinkle in the required amount of chole masala and mix well.
• Add either:

  • 5 teaspoons of tamarind water

                           ***(or)***
    

  • 2 teaspoons of anardana (dried pomegranate seed) powder

• Pour in a small amount of the reserved chole cooking water (Just a little for the masalas to blend in)
• Add a 1-inch piece of ginger, finely julienned or grated.
• Drizzle in an additional 2 tbsp of ghee.
• Let the mixture simmer on a low flame for 15–20 minutes, stirring occasionally until the flavors meld and the chole thickens slightly.