Many people also use tea while boiling the kabuli chana, to impart it the colour. However I do not as I add garam masala made by my mother which gives it the natural colour. So here goes the recipe:
- 1 Cup Kabuli Chana (Chickpeas)
- 4-5 medium sized tomatoes. (pureed)
- 1 onion finely chopped or grated (Optional for those who want without onion)
- 1 medium size tejpatta (Bay leaf)
- 1/4 inch of dalchini (cinnamon)
- 1 Badi elaichi (Cardamom) (just give it 1 cut in the center. This helps in imparting the flavor)
- 1 teaspoon of Jeera
- 3-4 long (Cloves)
- 1 teaspoon garam masala (Home made by my mother)
- 2-3 green chillies finely chopped (as per your taste)
- Red chilly powder as per taste
- 1 teaspoon of Chole masala (Also many I times I run out of this masala, so I simply add Biryani masala about 1/2 teaspoon. This is my secret, which I also do for pav bhaji masala at times.) 😛
- 1 teaspoon of oil (sunflower or vegetable or which ever you use)
- 1/2 teaspoon of hing (Asafoetida)
- salt to taste
- 1/4 teaspoon of sugar (This is not for sweetness but to neutralize the acidic nature of tomatoes as well as remove the sourness.)
- Soak the kabuli chana (Chickpeas) overnight in normal water. Add about 3-4 times more water then the chana quantity as they will double up the next day. (If you want to do it instant like 3-4 hours before, soak it in boiling water. It should be done)
- Pressure cook the chick peas to 3 whistles or as per your pressure cooker.
- Once the cooker cools down, In a kadai or large pan, add oil.
- Once the oil is hot add hing, jeera. Once jeera crackles add long, tejpatta, dalchini and badi elaichi.
- Add the onion’s and saute until translucent. (Skip this step for making without onion)
- Now add the tomato puree, garam masala, green chillies (This can be added along with oil if you want to spicy), red chilly powder, chole masala and let the masala cook for 3-4 minutes.
- Add the boiled kabuli chana (Chickpeas) along with the water. If you have too much water with the kabuli chana, just preserve it, it can be used in other gravies.
- Let this cook for 8-10 minutes on a medium flame.
- Lightly crush around a big spoonful of kabuli chana with the back of spoon or with a potato masher. This can be done directly in the vessel or take it in a plate and crush it.
- Let it simmer for 2-3 minutes more.
- Yummy chole is ready, garnish it with onion (If eating) and serve it hot with Bhatura or Jeera rice or Puri or Bread.
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