Servings:
Ingredients
- 1 Cup Chole Chickpeas
- 2 ½ Cup Water
- ½ Tbsp Salt
- 1 Bay Leaf
- 1 Pinch Black Cardamom
- 1 Medium Green Chilli
- 3 tbsp Ghee
- ¼ tsp Asafoetida Hing
- ½ tsp Carom Seeds Ajwain
- 1 tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- 1 ½ Tbsp Coriander Powder
- ½ Tsp Cumin Powder
- 1 ½ Tbsp Chana Masala
- 1 ½ Cup Water
- ½ Tsp Kasuri Methi
Instructions
Step 1: Prepping the Chickpeas (Chole)
- To begin, soak the chickpeas (chole) overnight, which helps soften them.
- In a pressure cooker, place the soaked chole, add water, a pinch of black cardamom powder, and some salt. Cook on high flame until you hear one whistle, then reduce the heat and let it simmer for 20 minutes.
Step 2: Crafting the Wet Spice Mix
- In a bowl, mix the dry masalas - coriander powder, turmeric powder, chili powder, cumin powder, and your favorite chole masala.
- Now, add some water to the mix. This not only combines the spices but also prevents them from burning when we add them to the dish.
Step 3: Let's Get Cooking
- Heat up a thick-bottomed pan and add some ghee.
- Toss in the carom seeds (ajwain) followed by the asafoetida (hing). Sauté these for a couple of minutes on low heat.
- Time to add the wet spice mixture. Allow it to sauté further, enhancing the aroma and flavor.
Step 4: Bringing It All Together
- Gently introduce the boiled chole into the pan.
- Pour in the remaining water, then cover with a lid and let it simmer on low heat for around 10 minutes. This gives the chole time to absorb all those beautiful flavors.
- As a finishing touch, add the kasuri methi, which adds a unique and delightful aroma to the dish.
Step 5: The Grand Finale - Serving
- It's time to serve this flavorful creation hot, and it pairs perfectly with hot puris. This delightful combo is sure to satisfy your taste buds and leave you craving for more.
Tried this recipe?Let us know how it was!