Indian Recipes
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Ingredients
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| 1 |
Chickpeas (kabuli chana/cchole) |
1 + 1/2 cups |
| 2 |
Onions, chopped |
2 |
| 3 |
Ginger, peeled & finely chopped |
1 teaspoon |
| 4 |
Garlic, peeled & finely chopped |
5 cloves |
| 5 |
Green chilies, chopped |
3-4 |
| 6 |
Pomegranate seeds (anardana) |
2 tablespoons |
| 7 |
Cumin seeds |
1 teaspoon |
| 8 |
Cinnamon |
1 small stick |
| 9 |
Cloves |
5-6 |
| 10 |
Black cardamoms, slightly crushed |
2 |
| 11 |
Red chili powder |
1/2 teaspoon |
| 12 |
Coriander powder |
1 teaspoon |
| 13 |
Garam masala |
1/2 teaspoon |
| 14 |
Salt |
to taste |
| 15 |
Oil |
2 + 1/2 tablespoons |
| 16 |
Ghee |
1 tablespoon |
| 17 |
Fresh coriander leaves, finely chopped |
3 tablespoons |
| 18 |
Lemon slices |
few for garnish |
| Method |
Wash chickpeas well and soak it in enough water for at least 4 hours or overnight. Drain and transfer it to the pressure cooker together with 4 cups of water and salt, put the lid on and pressure cook for 2 whistles + 15 minutes on low. Turn off the heat, and let it open. Set aside.
Dry roast pomegranate seeds and 1 teaspoon of cumin seeds, and grind it to a powder.
Heat oil in a pan over medium-high heat, add cumin seeds, cinnamon, cloves and cardamom and let it splutter. Now add onions, garlic, ginger and green chilies and cook until light brown. Add all the powdered spices together with 1/2 cup of water and cook until oil comes out on the surface. Now add chickpeas together with the cooking liquid and cook until all the moisture is absorbed. Garnish it with ghee and chopped coriander and serve.
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| Servings -3-4 |
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| Introduction
of the dish |
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Soak the chhole overnight with enough water and a pinch of
baking soda. In the morning, wash the chhole well, transfer to the pressure
cooker with enough water, cover and cook for 2 whistles and 15 minutes on
low.
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