Chole
spiced chickpea curry
Ingredients
the CHICKPEAS
2 cups chickpeas, soaked overnight
1 tbsp black tea powder, 1 inch cinnamon bark, & 2 cardamom pods, tied in a pouch of cloth
1 tbsp salt
1 tsp baking soda
2 tsp turmeric
water
the CURRY
2 tbsp ghee
1 tbsp oil
1 tsp asafetida
1 tsp cumin seeds
1 onion, finely diced
1 tbsp pomegranate seed powder
ginger-garlic paste
half a garlic bulb and 1 ½ inch ginger blended finely, adding water as necessary
2 tomatoes + 1 tbsp tomato paste, coarsely blended
spice mix
2 tsp chole masala
2 tsp kitchen king masala
2 tsp chili powder
1 tsp turmeric
2 tsp ground cumin
1 tbsp coriander powder
salt
finely minced cilantro
chopped onions & limes for garnish
the TADKA
1 tbsp ghee
3-4 green chillies coarsely chopped
1 tsp cumin seeds
DIRECTIONS
Combine the soaked chickpeas, baking soda, turmeric, salt, and the spiced tea pouch in a pressure cooker. Cover the chickpeas with water till the waterline is 1 ½ inches above the chickpeas.
Pressure cook for five whistles; if using an InstantPot, cook in the beans mode.
Once the chickpeas are cooked, start the rest of the curry—heat 2 tbsp of ghee and 1 tbsp of oil in a pot.
Add in cumin seeds and asafetida. Once the asafetida releases an aroma, add onions, pomegranate seed powder, and 1 tsp of salt.
Stir until the onions are translucent, and mix in the ginger-garlic paste. Once the raw smell is gone, mix in the tomato puree.
Cook till the tomato puree deepens in color, and mix in your spice mix. Cook till the oil releases, about 3-4 minutes.
Add in the chickpeas, omitting the water. Stir well and add chickpea water till the curry is at a desired consistency.
Mix well and taste for salt.
Cover and simmer for 10-15 minutes, mashing slightly.
In a separate saucepan, heat the 1 tbsp ghee. Add in cumins and cut chilies. Sauté till the chilies are slightly blistered. Add it to the Chole and stir.
Garnish with cilantro.
