Chole (n) : Chickpeas stewed in an aromatic tomato and onion gravy that’s been infused with choice spices
I live in a neighborhood where food and recipes are shared more often than I can keep track of. In one such dabba (container), came this delicious chole from my neighbor Mansi. I asked her for the recipe and I was taken aback by it’s simplicity. Up until this point, the chole I made was a two-hour process that required chopping, grinding, and whole lot of cooking. This recipe cuts the cooking time by a third and yet delivers delicious results. Cook and see for yourself!
RECIPE FOR QUICK CHICK(PEAS), CHOLE – SERVES 6
- Dried Chickpeas – 1 cup
- Oil – 1 tbsp + 1 tsp
- Onion – 1 medium, finely chopped
- Ginger Garlic paste – 2 tsps
- Corriander powder (Dhania) – 1 tsp
- Channa Masala – 2 tsps
- Red Chilli powder – 1/2 tsp
- Amchur powder – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Salt – 1 tsp + as needed
- Tomatoes – 2 large finely chopped
- Kasoori Methi – 1 tbsp
- Chopped Corriander – to Garnish
- Wash and soak the chickpeas for at least 8 hours. Drain the water. Add freshwater (1 inch above the level of chickpeas), turmeric powder, 1 tsp salt and 1 tsp oil. Pressure cook for 6 whistles or until the chickpeas are cooked.
- Heat 1 tbsp oil in a heavy-bottomed vessel. Add the onions and a pinch of salt and cook until the onions turn a light shade of brown. Add the ginger-garlic paste and cook for another 2 mins
- Turn down the heat to medium-low. Add the chole masala, dhania powder, red chili powder, and amchur. Cook on low for about 2 mins until the raw smell of the spices is gone.
- Add the tomatoes and cook until it gets mushy.
- Reserve all but 1/2 cup of water from the chickpeas. Add the cooked chickpeas into the onion-tomato gravy. Cover and cook on low for about 10-15 mins. Stir and replenish with the reserved water from time to time. Use up all the reserved water in the course of the cook time.
- Once the desired consistency has been achieved, add the kasoori methi. Cook for another 2 minutes. Garnish with Corriander leaves.
- Serve hot with rice, puris, or chapatis. I served them with puris, the recipe for which coincidentally also came from Mansi’s kitchen.