Ingredients:

• Garbanzo Beans (Chole) – 300 grams
• Tomato – 200 grams
• Potato – 1 medium (about 50 grams)
• Desiccated Coconut1 – 50 grams
• Ginger – Garlic Paste – 1 tbsp
• Onion – 3 (about 250 grams)
• Cashew nut Powder – 1 tbsp
• Chilli Powder – 1 tsp
• Turmeric powder – ¼ tsp
• Cumin seeds (Jeera) – 1 tsp
• Star-anise – 1
• Green Cardamom – 4
• Cloves – 4
• Cinnamon – 1 inch stick
• Vegetable Stock Powder – 1 tsp
• Curry leaves – 3 sprigs
• Oil – 2 tbsp
• Salt – to taste
• Water – 900 ml (or more)

Method:

1. Wash thoroughly and soak chole in boiling water, for about 4-6 hours, changing water at intervals.
2. Soak desiccated coconut in hot water for about 10 minutes or till needed.
3. Peel and finely chop potato and onion and store separately.
4. Slice tomatoes finely.
5. Heat oil in a kadai add curry leaves and stir for about 30 seconds till they curl. Remove using a slotted spoon and store separately.
6. Add jeera, star-anise, cardamom, cloves and cinnamon to the hot oil and stir for 30 seconds.
7. Add onion and sauté till golden brown.
8. Add sliced tomatoes and ginger-garlic paste, sauté till oil separates.
9. Add soaked coconut, chilli powder, turmeric and salt, sauté for about 4 mins.
10. Add 400ml lukewarm water and stock powder and boil till it bubbles. (about 5 minutes on high heat)
11. Allow to cool, transfer to a grinder and make a smooth and silky paste.
12. To a pressure cooker add, garbanzo beans, 500ml water, potato, cashew nut powder and the curry paste, cook for 3 whistles, then lower the heat and cook for 30-40 minutes.
13. Allow the pressure to settle down on it’s own and escape, about another 15 minutes.
14. If you are using fresh coconut, use 1 whole medium sized coconut.