Chole Masala
Chickpeas (Chole) are rich in protein and fiber, both of which aid weight management. Fiber keeps you fuller for longer and protein satiates hunger. The fiber content in it also takes good care of your digestive system.
Ingredients
- 1 cup Kabuli Chana (White Chickpeas) soaked overnight (8 hours)
- 1 Tea bags
- 1 tbsp Ghee
- 1 medium Onion , finely chopped
- 1 Green Chilli , finely chopped
- 2 inch Ginger , finely chopped
- 1 medium Tomato , finely chopped
- ½ tsp Turmeric powder (Haldi)
- 1 tbsp Amchur (Dry Mango Powder)
- 1 tsp Black Salt (Kala Namak)
- Handful Coriander (Dhania) Leaves, for garnishing
- To taste Salt
- Chole Masala Powder:
- 1 inch Cinnamon Stick (Dalchini)
- 5 Cloves (Laung)
- 1 Brown cardamom (Badi Elaichi)
- ¼ tsp Methi Seeds (Fenugreek Seeds)
- 1 tbsp Cumin (Jeera) seeds
- 2 tbsp Coriander (Dhania) Seeds
- 1 tbsp Dried Anardana Seeds (Pomegranate Seeds Dried)
- 1 or 2 Dry Red Chillies
- 1 tsp Whole Black Pepper Corns
Instructions
- First prep all the ingredients and keep them ready.
- Ensure the Kabuli Chana/ Chickpeas was soaked for 8 hours or overnight in water. Add the soaked chana into the pressure cooker, add a teaspoon of salt and the tea bag. Ensure the water level is at least 2 inches above the level of chana.
- Pressure cook the chickpeas/ kabuli chana for about 35 to 40 minutes on medium heat. There will be multiple rounds of whistles from the pressure cooker. After the first 15 minutes, turn the flame to low and continue pressure cook for the remaining time.
- Turn off the flame and allow the pressure to release naturally. In the mean while, we will make the Chole Masala Powder.
- Preheat a skillet over medium heat; add all the spices and ingredients mentioned in the Chole Masala Powder section – coriander seeds, cumin seeds, methi seeds, cinnamon, cloves, badi elaichi, red chillies, anardana seeds and black pepper corns.
- Roast all of them on medium high heat for about 5 minutes until you get a roasted aroma and the spices start getting a roasted color.
- Ensure you keep stirring it while they are getting roasted – so they get roasted evenly from all sides.
- Once done, turn off the flame and allow it to cool a bit. Once cooled, add the roasted chole masala spices into a small jar of the mixer grinder and blend to make smooth powder.
- Keep the chole masala powder aside. Final step is to bring all the masala together.
- Add 2 tbsp of ghee to a preheated pan over medium heat; add the onion, ginger and sauté until the onion softens.
- Once the onion softens, add the dry chole masala, chopped tomatoes, turmeric powder and kala namak (black salt) and sauté the tomatoes until it becomes mushy and soft.
- Once the tomatoes are soft. Add the cooked kabuli chana/ chickpeas into the chole masala. Stir well to combine.
- Cover the pan and simmer the Chole Masala for a good 15 minutes.
- After 15 minutes of simmering, keep the pan uncovered and cook it open until the chole masala has a thick gravy consistency. Mash a few chana a little to make it a thick gravy if required. Check the salt at this stage and add more if required.
- Once done, add the remaining 1 tbsp of ghee and give it a brisk boil for a minute and turn off the flame.
- 16. Finally garnish with coriander leaves, lemon, onion and serve hot.
- Serve Chole Masala with roti, phulka, paratha or rice.
Notes
Note: The addition of tea bag while cooking the chana, help give the chole a lovely deep color. If you don’t have tea bags, then you can make a small potli and add dark tea leaves into it and tie it with a cotton thread and add it to the pressure cooker.
