INGREDIENTS:
Chickpeas
|
1 cup
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Onion finely chopped
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3 medium size
|
Tomato finely chopped
|
1 medium size
|
Ginger paste
|
1/2 inch
|
Garlic paste
|
4-5 cloves
|
Green chili
|
2
|
Cumin seeds
|
1 Teaspoon
|
Coriander powder
|
2 Teaspoon
|
Kashmiri red chili powder
|
2 Teaspoon
|
Roasted cumin seed powder
|
1 Teaspoon
|
Turmeric powder
|
1/2 Teaspoon
|
Jaggery
|
1/2 inch
|
Coriander leaves finely chopped
|
1/2 cup
|
Salt
|
As Per Taste
|
Mustard Oil
|
3 Tablespoon
|
PROCESS TO PREPARE:
- Wash the chickpeas properly and soak them over night in water.
- Next day drain the water and again rinse it.
- Now pressure cook the chickpeas until 6 whistles with 3 cups of water. You may add a tea bag while pressure cooking the chickpeas(optional).
- If the chickpeas are still hard then pressure them for another 2 whistles.
- Take a kadai/Pan and add 3 tablespoon of mustard oil in it.
- Now add cumin seeds in it and let them crackle.
- Add 2 slit green chilies and fry for 30 seconds.
- Add finely chopped onions and fry for 2 minutes.
- Add finely chopped tomato and fry it for 1 minute.
- Add salt, turmeric powder and kashmiri red chili powder and fry it for 1 minute.
- Add roasted cumin seed powder and coriander powder and fry it for 1 minute.
- Now add finely chopped fresh coriander leaves and fry it for 1 minute. Keep some coriander leaves for garnishing.
- Finally add the boiled chickpeas, 1 cup of water and mix them well. Add more water as needed to bring it to a consistency.
- Now cover it with a lid and cook it for another 5-6 minutes so that the chickpeas absorb the flavors.
- When the gravy thickens, add jaggery and mix it well. Now switch off the gas and leave it for 2-3 minutes with covered lid.
- Now your chole is ready to serve.
- Garnish it with fresh coriander leaves.
- Add baking soda in water while soaking the chickpeas over night. It will make the chickpeas soft and tender while cooking.
- Adding tea bag while pressure cooking the chickpeas will change its colour to brown. It will not enhance its flavor.
- Always cook in medium flame.
Choreography in the kitchen is never easy.You seem to have nailed it.
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