Chhole (chickpeas)

Name: Chhole (chickpeas)
Cuisine: Indian
Ingredients: 2 cups chickpeas; 1 tablespoon chana daal; 1 tea bag for colour; For gravy:-; 3-4 tomatoes; Small Ginger; 2 green chillies; 2 teaspoons Everest chhole masala; 2 teaspoons dry mango powder(amchur); 2 teaspoons coriander powder; 1 teaspoon turmeric; 1 teaspoon chilli powder; 1 teaspoon garam masala; 1/2 teaspoon Black salt; as per taste Normal salt; For tadka:-; 1 tsp Cumin seeds; Pinch Hing; 1 Tej patta; 1 Dalchini; 2 cloves; 1 tsp Black pepper; As required Ghee

Sonia Chaturvedi @soniakitchen_03

Abu Dhabi

#rainbowweek2 #brown #pic2

Sonia Chaturvedi @soniakitchen_03

Abu Dhabi

#rainbowweek2 #brown #pic2

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Ingredients

2 cupschickpeas
1 tablespoonchana daal
1tea bag for colour
Forgravy:-
3-4tomatoes
Small Ginger
2green chillies
2 teaspoonsEverest chhole masala
2 teaspoonsdry mango powder(amchur)
2 teaspoonscoriander powder
1 teaspoonturmeric
1 teaspoonchilli powder
1 teaspoongaram masala
1/2 teaspoonBlack salt
as per tasteNormal salt
Fortadka:-
1 tspCumin seeds
PinchHing
1Tej patta
1Dalchini
2cloves
1 tsp Black pepper
As required Ghee

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Steps

1

Soaked chhole and chana daal 4 to 5 hour in hot water.
2

Add to a cooker along with tea bag for colour.
3

Cook until for soft 5 to 6 whistle on a medium heat and chole must be soft when cooked not and if chole aldente or is hard, then cooked for 2 more whistle.
4

How to make chhole take a pan add 2 spoon ghee then add cumin seeds, tej patta, clove,black pepper, hing, dalchini and let the colour into turn golden.
5

Then add ginger chilli paste and tomato paste put all masala like turmeric, red chilli, garam masala, coriander, amchur, chhole masala etc and cook.
6

Cook till ghee start to leave and moisture is evaporated.
7

After that add chana(chickpeas).
8

Add 2 cup of water and salt (black and white both).
9

Boiled 15 to 20 mint, Garnish coriander leaves. And serve with bhature & pulav.