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Prep time
4 hours -
Cook time
20 minutes -
Serves
2
Author Notes
With ThanksGiving round the corner , this dish is a great option for Vegetarians or Vegan friends and Family members. —Nimisha Chawak
Ingredients
1 cup
Chole (chickpeas) soaked over night
1
Onion finely chopped
2
Tomatoes finely chopped
1 tablespoon
ginger – garlic paste
2
green chilies slit in between
2-3
Bay leafy
1-2
Cinnamon sticks
1/4 teaspoon
hing powder
1 teaspoon
turmeric powder
2 teaspoons
chole masala
1 teaspoon
red chilli powder
1/2 teaspoon
amchur powder
1 tablespoon
Vegetable Oil
1 cup
Tea water-
salt to taste -
cilantro for garnishing
Directions
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Kadai – Method –
1. Pressure cook chole for 3-4 whitsles.
2. In a pan heat oil. Add mustard seeds. Once they split , add cumin seeds and hing. Add green chilies.
3. Add onions and saute till they turn translucent.
4. Add ginger-garlic paste and saute for a minute.
5. Add tomatoes and salt and saute till tomatoes turn nice mushy.
6. Add turmeric powder , red chili powder , chole masala . Saute for a minute.
7. Add boiled chole and mix well.
8. Add water to desired consistency.
9. Boil on low flame for 15-20 minutes.
10. Add amchur powder mix well.
11. Garnish with finely chopped cilantro. -
For One pot wonder – Insta Pot.
1. Start on saute mode .
2. Add oil.Once hot , add mustard seeds. Once they split , add cumin seeds and hing. Add green chilies.
3. Add onions and saute till they turn translucent.
4. Add ginger-garlic paste and saute for a minute.
5. Add tomatoes and salt and saute till tomatoes turn nice mushy.
6. Add turmeric powder , red chili powder , chole masala . Saute for a minute.
7. Add soaked chole and mix well.
8. Add tea water and normal water to desired consistency.
9. Pressure cook for 40 minutes. Let the steam release naturally.
10. Add amchur powder mix well.
11. Garnish with finely chopped cilantro.