Servings:-9-10
INGREDIENTS:-
- 500 gm kabuli chana/ white chickpeas (soaked overnight)
- 3 big sized onions(chopped)
- 5 tomatoes (finely chopped)
- 1 bowl chopped coriander leaves
- 1 inch of ginger and 4-5 cloves of garlic(finely chopped)
- 1/2 inch ginger chopped (for tempering)
- 2 bay leaves, few dry peel of pomegranate and 4-5 seeds of black pepper (for boiling chole)
- 2 tbsp of curd
- 1 tbsp pure ghee
- 1 tbsp red chilly powder
- 1 tsp dried mango powder
- 1 tbsp garam masala
- 2 tbsp chole masale
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 small bowl mustard oil
- Salt as required
- water as required
PREPARATION METHOD FOR CHOLE:-
- In a pressure cooker take chana, bay leaf, black pepper, 1 tbsp salt, dry peel of pomegranate and 3 glass of water, cook the chana for 10-12 whistles.
- Now for gravy heat oil in pressure cooker, add chopped onions saute till it turn translucent then add finely chopped ginger and garlic saute till its aroma goes away.
- Add chopped tomatoes mix it well then add turmeric powder, cumin powder, red chilly powder, garam masanala and salt, cook it till the tomatoes completely cooked.
- Add curd and saute till the oil appears over the gravy.
- Now add boiled chole, mix it well and cook for 2-3 mins. Then add dried mango powder and chola masala, mix it well. Now add water as your requirement and some chopped coriander leaves. Cover the lid and cook for 1 whistle.
- Our chole is ready garnish it with remaining coriander leaves now for tempering it take 1 tbsp pure ghee in a small pan , add finely chopped ginger saute till it turns light brown then add 1 tsp red chilly powder, immediately add this tempering mixture to the chole.
- Here is Chole ready, serve it hot with bhature and jeera rice.
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