Chole talks with a twist & tangy flavor....

Our earliest memories of Chole is of the one our mom made at home.  We were told that the chick peas and spices were simmered together for hours resulting in a dish that is relished even today! This a high protein classic recipe with heady flavors. Lovely texture and a combination of spices that goes into its making. The additional flavor of amchur adds a tangy punch to the nuttiness of chickpeas.

Preparation Time:  30mins.  Cooking Time: 30min.  & Nbsp Serves 3-4.

Ingredients:

2 cup chickpeas (chole soaked overnight and pressure cooked with salt for 3 whistles)

2 tsp oil

1 bay leaf (tej patta)

1 stick cinnamon (dalchini)

3-4 cloves (laung)

8-10 whole peppercorns (sabut kali mirch)

3-4 green cardamom (choti elaichi)

2 black cardamom (badi elaichi)

1 tsp turmeric powder (haldi)

1 tsp chili powder (lal mirch powder)

1 tsp coriander powder (dhaniya powder)

1 tsp cumin powder (jeera powder)

1 tsp amchur powder (Dry mango powder)

Salt to taste

1 cup onions (chopped)

1 cup tomatoes (chopped)

Half cup diced potato (optional)

1 tsp ginger (chopped)

1 tsp garlic (chopped)

1-2 green chili (chopped)    

1 Tbsp butter

Method:

In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, and whole pepper corns, green and black cardamom.

Add chopped onions and saute it.

Then add turmeric, chili powder, coriander powder, cumin powder, & salt and fry well.

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After sauteing add chopped tomato, ginger and garlic.

For deglazing the pan add little water.

Now add the precooked chole to the masala.

Add chopped /slit green chilies and water for the base if the gravy gets thick

Simmer the chole gently, cover it for 15-20 min until it boils.

Add amchur powder and a dollop of butter to it.

Garnish the chole with coriander, butter & lemon wedges.

Serve the chole hot with with your choice side. As it goes with pretty much everything you can think of serving it with.

Tips:

• To get the brown color in the chole, add a tea bag or whole spices tied in a muslin cloth while in pressure cooker.
• If pressure cooker is not available you can use deep pan to boil the chickpeas.
• If you don't have the time to soak the chickpeas, soak it in hot water for 3-4 hrs.
• Check for salt, as it was already used to pressure cook chole.
• You can pick what type of masala to add, Chole masala, Garam masala, amchur or anardana. Use only one at a time, not all...

You can enjoy eating hot chole with tikkis, bhatura, kulcha, jeera rice or simply topped on a slice of bread.

Happy Simmering!!!!