Chhole

Chhole is white chickpeas cooked in a spiced onion-tomato gravy. It is another classic dish for cold winters and can be served with parathas, puris, tikkis, pattice or chaat .

You need:

250 gms white chickpeas/chhole soaked overnight
2 sticks of cinnamon
4 cloves
4 cardamoms
4 green chillies slit
1 large onion chopped
3 large tomatoes pureed
a few slices of ginger
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
1/2 tsp amchur/mango powder
1/2 tsp anardhana powder
coriander leaves finely chopped

Pressure cook the chickpeas/chhole with plenty of water, salt and ginger slices. Keep aside. Heat oil in a pan, add the onion and fry till it turns golden brown. Add the ginger-garlic paste and stir fry for a minute. Add the whole spices and spice powders and fry for a minute. Add the tomato puree and green chillies and fry till oil leaves the sides. Now add the cooked chhole/chickpeas along with the water and simmer for 15-20 minutes till the right consistency is achieved and the chhole soaks in the spice from the gravy. Alternatively you can pressure cook the gravy for two whistles. Garnish with coriander leaves and serve with puris or parathas with sliced onions, tomatoes and pickles on the side.

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