By Kusum Gosain
Ingredients:
- Chick Peas – 1 cup
- Onion - 3 medium
- Tomatoes - 2 medium
- Grated Ginger - 1"
- Chili powder - 1 tsp
- Oil - 2 tsp
- Channa Masala – 2-3 tsp (recipe below or store bought)
- Garam masala - 1/2 tsp
- Green Chilies – 2
- Amchur (Mango powder) – 1 tsp
- Salt to taste
- Cinnamon, black cardamom
Method:
- Soak the chick peas overnight in enough water. Pressure cook it for 4 -5 whistles. Add a tsp of salt, a cardamom, small piece of cinnamon stick. 4-5 whistles should work out, else check and make sure, when you press down chick peas, it gets mashed softly! If you wish your Channa's to be dark color use tea leaves water for boiling.
- Heat oil in a pan, add the grated ginger. Then add the finely chopped onions. Cook on medium till its brown. Now add the tomatoes pureed. Add rest of the salt. Fry till the oil separates. Add garam masala, Channa masala, amchur and red chili powder. Mix well and cook for 2 minutes. Add a tsp of water, if needed.
- Then add the slit green chilies and stir for a few minutes. Add the cooked chick peas. Adjust the salt. Add about 1 glass of water. This of course depends on how thick you want your chhole. Cook on high for 2 minutes and then simmer for 15- 20 minutes, stirring every now and then.
Channa Masala:
- Coriander seeds - 2 tsp
- Anardana - 1/2 tsp
- Cinnamon - 1 "
- Cloves – 3
- Black peppercorns - 1 tsp
- Black Cardamom – 4
- Cumin seeds - 1 tsp
- Bay leaf – 1
- Red chilies – 2
* Take a heavy bottom pan. Roast all the ingredients together. Keep tossing it constantly, else it will get burnt. Let it cool and grind to a smooth powder.
