1) 2 Cups Chole/White Chana/Chickpeas
2) 2 Onions
3) 4 Tomatoes
4) 2 Green Chillies
5) 1 Tablespoon Ginger Chopped
6) 5-6 Garlic
7) 2 Teaspoon Dry Pomegranate Seeds
8) 2 Teaspoon Dry Amla Powder/Dry Gooseberry powder
9) 1 Teaspoon Coriander Seeds
10) 3- 4 Cardamon Seeds
11) 1 Teaspoon Cumin Seeds
12) 3 Red Chillies
13) 2 Teaspoon Dry Fenugreek Leaves
14) 6 Whole Black Pepper
15) 1/4 Teaspoon Nutmeg Powder
16) 1/4 Teaspoon Ground Mace
17) 3 Cloves
18) 2 Cinnamon Sticks
19) 1 Black Cardamom
20) 2 Teaspoon Dry Mango Powder
21) 1 Teaspoon Turmeric
22) Salt to taste
23) 8 Cups of Water
24) Fresh Coriander for Garnish
25) Onion Slices For Garnish
26) Lemon wedges for garnish

PREPARATION TIME: 8 Hours and 45 Minutes


* Soak the Chickpeas in 8 cups of water overnight for 8 hours in a pressure Cooker
* After 8 Hours add Little Salt, Ginger, Black Cardamom and Dry Amla powder
* Pressure Cook the Chole for 2 whistles and let it cool down
* Drain the water and keep aside the water for further use, take out chole in a bowl
* Make onion and garlic paste and tomato paste, keep aside
* Dry roast Cardamom, Clove, Cinnamon, Jeera, Coriander, Black Pepper, Nutmeg and Mace
* Grind the dry roasted spices with fenugreek, Red Chillies and pomegranate seeds
* Take out the masala mix in a bowl and keep aside
* In pressure cooker, heat oil, add onion paste and garlic paste, Saute till it turns color
* Add in turmeric, and tomato paste and cook till the oil seperates from the sides
* Add in 6 Teaspoon of the masala powder made earlier, mix well
* Add little water so that masalas do not burn in the cooker, cook for 2 minutes
* Add the chole and the water it was soaked in and give it a good mix
* Add Split green chillies, Dry Mango Powder and adjust the salt level
* Pressure Cook again for 3 Whistles or till the Chole get soft
* If Chole gets easily mashed between two finger then its done
* Mash up few Chole inside cooker and cook till it the curry thickens a bit
* You can increase spice level of the dish by increasing black pepper or red chillies
* Serve hot garnished with onion slices, lemon wedges and fresh coriander Leaves


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