Halwai October 20, 2020

Ingredients:

• 1 cup – Chickpeas (chole)
• 2.5 inch – Ginger (3/4th of it shredded finely for garnish)
• 2 tsp – garlic, finely crushed
• 2 – Onions (chopped)
• 3 – medium-sized tomatoes, chopped
• 2 – green chillies, sliced | finely chopped Coriander leaves
• 2 tsp – ground coriander
• 1.5 tsp – ground cumin
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Garam Masala
• 1/2 or 1 tsp – Red Chilli powder
• 2 to 3 tbsp – oil
• salt to taste

Method:

  1. Soak chole in water overnight for about 6 hours.
  2. Cook chole with salt and enough water in a pressure cooker for about 20 minutes or till fully done.
  3. Drain it, but reserve 1 cup of the remaining liquid.
  4. Finely chop the remaining ginger.
  5. Heat oil and saute onions till golden.
  6. Then add garlic, chopped ginger, and green chillies.
  7. Saute for 5 minutes.
  8. Add tomatoes, coriander, cumin, turmeric, and chilli powder, and saute over a low heat until the oil separates.
  9. Add chole, the reserved cooking liquid, salt, and half of the coriander leaves.
  10. Simmer uncovered until the liquid has been absorbed.
  11. Add a pinch of garam masala.
  12. Serve chole sprinkled with the remaining garam masala, coriander leaves, and shredded ginger.
  13. Serve it with hot puri or bhatura.

Recipe courtesy of Venkat