Recipe: Noni Sachdeva
Ingredients
- 2 cups of Kabuli Chana (Chick Peas) – soaked in water for 4-6 hours
- 3 Bay leaves
- 1 Cinnamon stick
- 3 black cardamom
- 5 green cardamom
- 5 cloves
- salt to taste
- 1 tea bag
- 4 ½ cups of water
- 3 cups chopped tomato
- 2 cups chipped red onion
- 1tbsp oil
- ¼ tsp sugar
- 1tsp black pepper powder
- 1tbsp cumin powder
- 1tbsp coriander powder
- 1tsp ginger powder
- ½ tbsp red chilli powder
- 1tbsp amchur powder (dry mango powder)
- 1tbsp anardana powder (pomegranate powder)
- 2tbsp dry fenugreek leaves
- 1 cup chopped coriander
Serve with
- Mango/chilli pickle
- Chopped onions
- Lemon wedge
- Shredded Ginger
Method
- Take a presser cooker.
- Add the soaked chole, water, bay leaves, cinnamon stick, black cardamom, green cardamom, cloves, salt and the tea bag.
- Close the lid and presser cook it for around 10-15 mins.
- The chole should mush up easily then you know it’s cooked.
- Take out all the whole spices and leave the chole into the water ready to cook further.
- Take a deep pan.
- Add oil.
- Once the oil is hot add onion.
- Cook the onion until dark brown then add tomato, salt and cook until oil separates form the onion tomato masala.
- Now add sugar, black pepper powder, coriander powder, cumin powder, red chilli powder, ginger powder, amchur powder and anardana powder.
- Mix everything.
- Now add in the chole with its water and mix in with the masala.
- Cook for about 10 mins then add dry fenugreek leaves.
- Cook for another 2 mins.
- Turn off the heat and garnish with fresh coriander leaves and shredded ginger.
