 |
|
|
1 cup chickpeas (chole)
1 tea bag or 1 tbsp. black tea leaves tied in a cheesecloth
21/2-inch ginger, 3/4th of it shredded finely for garnish
2-3 tbsp. oil
2 onions chopped
2tsp. garlic, finely crushed
2 green chilies, sliced
3 medium sized tomatoes, chopped
2tsp. ground coriander
11/2 tsp. ground cumin
1/2tsp. turmeric powder
1/2 - 1tsp. red chili powder or as per taste
Salt to taste
1/2tsp. garam masala
Finely chopped coriander leaves
Method:
- Soak Chole in water overnight or for about 6 hr.
- Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. Drain, reserving 1 cup of cooking liquid.
- Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.
- Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.
- Add chole, the reserved cooking liquid, salt and half of the coriander leaves.
- Simmer, uncovered until the liquid has been absorbed.
- Add a pinch of garam masala and serve chole sprinkled with the remaining garam masala, coriander leaves and shredded ginger.
- Serve it with hot puri.