As a side dish, it can go well with puri, Paratha or bhature.
- 1 cup Kabuli Chana (Chickpeas)
- 1 teabag or 1 Amla (Gooseberry) dry or fresh
- 2-3 black cardamoms
- Salt to taste
- ¼ tsp black salt
- 2 bay leaves
- 1 medium onion finely chopped
- 1 tbsp fresh ginger garlic paste
- 1 tomato chopped finely
- 3-4 green chilies finely chopped
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tbsp coriander powder
- ½ tsp amchur powder
- 2-3 tsp coriander leaves finely chopped
- 1 tsp ginger Juliennes
- 3-4 tbsp vegetable oil
- lemon juice
For Dry Spices
- Soak Kabuli Chana (Chickpeas) overnight in water.
- Take a pressure cooker and put Chana, tea bag or Amla (Indian Gooseberry), black cardamoms, little salt and 4-5 cups of water. Boil for 5 to 7 minutes or until they are just done. Do not overcook the Chana. After cooking discard the teabag.
- In a pan, roast all dry spices and make a coarse powder of these in a grinder. Please note that roasting should be done till they start getting burnt and turn black without using any oil. Keep aside for later use.
- In a separate pan heat oil, add bay leaves and chopped onion. Fry till golden brown. Add ginger garlic paste and fry till pink.
- Add chopped tomato and cook until tomato is soft and pulpy.
- Add red chili powder, coriander powder, garam masala, amchur, chopped green chilies and fry for a minute.
- Add now all the boiled Chhole (keep water separately) in the pan and mix well for 2-3 minutes.
- Add ground dry spices and black salt.
- Add now water in which Chhole were boiled earlier. Let it bring to a boil and then simmer for 5-7 minutes. If the curry looks too thick then add some water.
- Garnish with chopped coriander leaves, onion rings, green chili halves and ginger juliennes.
Do You Know?
Amla (Indian Gooseberry) is a valuable remedy for enriching hair growth and pigmentation. The fruit, cut into pieces, is dried preferably in the shade. These pieces are boiled in coconut oil till the solid matter becomes charred. This darkish oil is excellent in preventing graying.