Chhole or chickpeas are one of our favourite legumes that are cooked at least twice or thrice a month. Most times I make our typical fugath (suke) style
or make hummus
(Middle Eastern dip) to be eaten with pita bread - this is usually for my son's lunchbox . When I was in Mumbai I used to make Konkani style ghashi
which we enjoyed having with pooris for our breakfast. Now the typical North Indian style kadai chhole is ruling the roost since the past few months!
The hubby came across this recipe by Chef Harpal Singh Sokhi (one of our favourite chefs!) on his YouTube channel and has been hooked to it ever since. The recipe is super simple and can be made in a no time and tastes spectacular with fresh, hot pooris. Do give it a try and I am sure you'll fall in love with chhole too!
And hey, just in case you are wondering if I have made a mistake by calling them chickpeas (white chana/kabuli chana) instead of garbanzo beans (black chana) - I have not. The chickpeas are cooked in tea which lends a lovely flavour and also changes the colour from white to black! So what are you waiting for? Go make them today!
Prep time: 15 mins (plus overnight soaking time for the chickpeas) | Cooking time: 15 mins | Serves 2-3
- 1-1/2 cups dried chickpeas to be soaked overnight (or 3 cups of cooked chickpeas, if you are using canned ones)
- 2-3 tea bags or 2-3 teaspoons of tea leaves
- 7-8 pieces of dried gooseberry (amla) or 5-6 whole fresh gooseberries (optional but recommended)
- salt to taste
- 2 medium sized tomatoes, quartered
- 2 green chillies (if you wish, deseed to reduce spice)
- 1" ginger, cut julienne (long strips)
- 2 teaspoons chhole masala powder * see notes
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon amchur (dry mango powder) powder
For the tempering:
- 1/4 cup or more, pure ghee (do not substitute with oil!)
- 1/2 teaspoon carom seeds (ajwain)
1. Wash and soak the dried chickpeas overnight (preferably for 12 hours). Then discard the soaked water, rinse once and transfer to a pressure cooker.
2. Add the tea bags (cut the thread and the paper off, just the bags are enough), salt to taste, dried gooseberry (or fresh ones) and enough water to cover the chickpeas. Pressure cook for 5-6 whistles or till tender. Discard the cooking liquid.
3. Place the cooked chickpeas in a kadai, add all the ingredients mentioned under 'Other Ingredients' and give everything a good mix.
4. In a smaller pan meant for tempering, heat the ghee and when it is hot add the ajwain, pour this tempering over the chickpeas and bring the mixture to a boil. Simmer for approximately 2 minutes.
5. Serve hot with pooris or chapathis
1. Chhole masala gives a great taste to this dish. Most Indian stores stock it up. You can use any chana masala if you are unable to find the chhole masala.
2. Make sure that the chickpeas have soaked adequately and cooked properly in the pressure cooker. Slightly overcooked is better than undercooked. There isn't a lot of cooking involved once the spices have been mixed and tempering has been added.
Labels: Chickpeas, Kadai Chhole