Chhole (Chana Masala)

Ingredients:

Kabuli Channas/Garbanzo Beans: 1 ½ cups
Water: 6 cups

Oil: 1.5 Table spoons

Tomatoes (pureed): 3

Ginger Garlic paste: 1 Table spoon

Black cardamoms (or green Cardamoms) : 3-4

Bay leaf: 1 big

Cumin seeds (jeera): 1 Tea spoon

Mustard Seeds: 1 Tea spoon

Coriander Powder: 1 Table spoon

Turmeric Powder: 1 Tea spoon

Red Chile Powder: 1 Tea spoon

Garam masala powder: 1 ½ Tea spoon

Crushed Tea Powder: 2 Tea spoons

Sugar to taste

Salt to taste  

For Garnishing:

Onion: ½

Cilantro (Coriander leaves): 8-10 springs

Procedure:

1.      Wash and soak Garbanzo Beans (Chaana) overnight.

2.      Add soaked garbanzo beans and 5 cups of water into a pressure cooker.

3.      In pressure cooker add salt and 1 tspn crushed tea powder.

4.      Close pressure cooker and allow it to whistle 4 times, lower heat and cook for another 20 min.

5.      Once done, allow the pressure to go down and then open.

6.      Separate the water (broth) and the Channas, do not discard the water.

7.      In a deep pan, heat Oil on medium heat.

8.      Once hot, for Tadaka :  add mustard seeds, cumin seeds, black cardamoms (or green cardamoms), bay leaf.  

9.      Let mustard and cumin seeds splatter.

10.  Add ginger-garlic paste.

11.  Add tomato puree.

12.  Sprinkle some salt so that the tomatoes gets cooked fast.
Add all the powdered spices to this mixture (turmeric powder, red chili powder, coriander powder, garam masala powder ).

13.  Add the broth from cooked garbanzo beans. Let it cook together to form a smooth gravy.  

14.  Add cooked garbanzo beans and mix again.

15.  Simmer for 5-7 minutes. Stir occasionally.

16.  Garnish with chopped onions and chopped cilantro with a slice of lemon on the side.

17.  Serve hot with Puris, Bhaturas, Bread, Chapati, Parathas or Naan.