Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes
Course: Main course | Servings: 2
Difficulty level: Easy
Ingredients
For the chickpeas
- 220 g Chickpea (kabuli chana), soaked
- 2 g Clove, whole
- 2 g Cinnamon, whole
- 5 g Black cardamom, whole
- 2 g Green cardamom, whole
- 1 g Tej patta, whole
- 1 g Tea, bag
- 3 g Black salt, kala namak
For the masala
- 20 ml Sunflower oil
- 20 g Ginger-garlic paste
- 2 g Dried chillies, powdered
- 4 g Coriander seeds - whole / ground, powdered
- 1 g Garam Masala
- 10 g Chhole masala
- 4 g Amchur, powdered
- 3 g Salt
To serve
- 10 g Lemon (nimbu)
- 10 g Onion, sliced
- 2 g Ginger, fresh, julienned, flash-fried
Instructions:
Advance preparation
- Wash and soak chickpeas for 6-8 hours or overnight. In a muslin cloth, create a potli of the whole spices - cloves, cinnamon, black and green cardamom, bay leaf. In a tadka dish, flash-fry julienned ginger in 1/2 tsp oil for ~20 seconds. Set aside
Cook 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. Once cooked, remove the spice bag and tea bag and discard. Drain the chickpeas, reserving a little of the liquid.
For the masala
- In a pan, heat oil. Add the ginger-garlic paste and saute for ~1 minute. Add red chilli powder, coriander powder, chhole masala and salt, and saute on low heat for another minute. Add 2-3 tbsp of the chickpea liquid and cook for another minute.
- Add cooked chickpeas. Mix well, and allow to saute for 5-7 minutes on low heat, stirring occasionally.
- Add garam masala and amchur. Mix well and saute for another minute, before turning off the flame.
To serve
- Transfer cooked chhole to a serving dish. Drizzle lemon juice, and garnish with sliced onions and fried ginger juliennes. Serve hot.
Nutrition (Per Serving)
Calories: 280 kcal | Protein: 12.2 g | Carbohydrates: 38.8 g | Fat: 9 g | Fiber: 9.6 g