Chole/Chickpea is one of my favorite dishes to put on dining table when we have guest at home, it is presentable, tasty, and could turn into a few more dishes with leftover such as aloo tikki and vegetarian burger.
This was served with hot Bhatura this aftenoon, NS had to take a nap after lunch, it was heavy and satisfying.
1 cup dried Garbanzo beans/Chickpea (Chole/channa)
2 Roma tomato
2 green chilies
A pinch of Hing (asafoetida）
1 tbsp Garbanzo bean/Chickpea powder（besan）
2 tsp coriander powder
1 tsp of chili powder
1 tsp of cumin seed
1/2 tsp of turmeric powder
1/2 tsp of Garam masala
1 tsp of ginger garlic paste
1. Soaked the chole（Garbanzo bean/Chickpea）over night, wash the bean thoroughly. In a pressure cooker or deep cooking pot, add 1/4 teaspoon of salt, 2 cups of water and pressure cook for 10 minutes or 3 vessles (1 hour simmering at medium low if normal cooking pot is used). Let the gas releases naturally, then discharge cooking water, wash the bean again with cold water. These steps are to make sure the Chickpea's gas causing property is completely washed away.
2. Grin together ginger garlic paste, tomato, onion and green chilies. In a cooking pot, heat up two tablespoon of oil, add a pinch of asafoetida, a teaspoon of cumin seed, when the seeds cracked, add a tablespoonful of Chickpea flour（Besan），roast it well.
3. Pour in onion tomato ginger chili paste, stir fry till the oil break at the side, add coriander powder, turmeric powder, chili powder, DO NOT add the garam masala now.
4.Add cooked Garbanzo bean/Chickpea with two cups of water, half a teaspoon of salt, continue cooking at low heat with lid on for 45 minutes. After 45 minutes, add 1/2 teaspoon of garam Masala, and continue cooking for another 10 minutes.
Serve with hot Bhatura, some lime juice and chopped onion. You can also serve this with Puri ：Chole Puri
中文 -- 炖鹰嘴豆