Chole masala is an authentic North Indian dish of white chickpeas in spicy and tangy gravy. This naturally vegan recipe is a delicious, flavourful and wholesome dish packed with protein and fibre. It goes well with batura, naan, poori and rice.
Ingredients
1. Dry chickpeas(white chana) – 1 cup
2. Black cardamom – 2
3. Bay leaf – 2
4. Dry amla (gooseberry) – 1 Tbsp
5. Salt
6. Baking soda – ¼ tsp
7. Onion – 1 big
8. Dry pomegranate seeds (anardana) – 1 Tbsp
9. Oil – 3 Tbsp
10. Jeera(cumin seeds) – 1 tsp
11. Green cardamom – 2 (crushed)
12. Cloves – 2 (crushed)
13. Cinnamon stick – 1 inch (crushed)
14. Ginger garlic paste – 1 Tbsp
15. Chana masala – 1 Tbsp
16. Cumin seed (jeera) powder – 1 tsp
17. Pepper powder – ½ tsp
18. Coriander powder – 1 tsp
19. Tomato – 3 medium
20. Ginger – 2 inch (julians/strips)
21. Green chilli sliced – 2
22. Ajwain – ½ tsp
23. Coriander leaves for garnishing
Preparation
1. Wash and soak chickpeas for 10-12 hours with enough water to cover the chickpeas.
2. Cook the soaked chickpeas along with water adding 2 more cups of water, dry amla, black cardamom, bay leaf, baking soda and salt for 15-20 minutes in a pressure cooker on medium heat. Keep aside.
3. Grind onion and anardana to a paste. Keep aside.
4. Puree the tomatoes and keep aside.
5. Heat oil and add cumin seeds and the crushed green cardamom, cloves and cinnamon. Sauté for few seconds on medium flame.
6. Add the onion paste and sauté for 3-4 minutes and add ginger garlic paste. Sauté for few seconds.
7. Reduce the flame to low and add the chana masala, cumin powder, pepper powder and coriander powder. Mix and sauté for 3-4 minutes and add salt. When the oil separates add the tomato puree.
8. Cook for 4-5 minutes on medium flame stirring in between till the oil separates. Add sliced green chillies, ginger juliens(strips). Mix well.
9. Add crushed ajwain. Mix and add the cooked chole. Remove the bay leaf and black cardamom from the mixture. Cook on high flame till it boils and then reduce the flame to medium. Cook for 3-4 minutes ( adjust consistency of gravy by adding enough water).
10. Garnish with coriander leaves.
Tips
1. Garam masala can be used in place of whole masalas.
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