Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Course: Main course | Servings: 2
Difficulty level: Easy
Ingredients
For the chickpeas
- 160 g Chickpea (kabuli chana), soaked
- 4 g Salt
For the tadka
- 15 ml Mustard oil
- 2 g Cumin seed / jeera, whole
- 3 g Coriander seeds - whole / ground, lightly crushed
- 80 g Onion, sliced
- 90 g Tomato, desi, raw, chopped
- 10 g Ginger-garlic paste
- 5 g Green chillies, chopped finely
- 1 g Turmeric / haldi
- 3 g Dried chillies, powdered
- 5 g Chhole masala
To serve
- 2 g Garam Masala
- 5 g Coriander leaves, chopped
Instructions:
For the chickpeas
- Add soaked chickpeas, 3 cups of water and salt into a pressure cooker. Cook for 4-5 whistles. Once the pressure reduces, open the cooker and check - the chickpeas should be cooked through, not hard nor mushy.
For the tadka
- Heat oil in a pan. Add cumin and coriander seeds and allow them to crackle.
- Add sliced onions and cook on medium heat until lightly caramelized but not dark brown.
- Add tomatoes, ginger-garlic paste, green chillies, turmeric and red chilli powder. Cook for 4-5 minutes until tomatoes are tender and the tadka releases oil
- Add the cooked chickpeas and chhole masala. Allow to simmer for 5-7 minutes
To serve
- Add garam masala and mix. Transfer to a serving bowl and garnish with chopped coriander.
Nutrition (Per Serving)
Calories: 135 kcal | Protein: 5.2 g | Carbohydrates: 16.9 g | Fat: 5.6 g | Fiber: 4.1 g