Cooking time: About 30 mins
Serves: About 4-5
How to make the chhole?
It is to be boiled separately. I sometimes use canned chick peas (washed), or sometimes the regular Indian ones (they need to be soaked overnight)
- Put the boiled chickpeas in a pressure cooker with some water and salt
- Let it cook for some time – I usually keep the flame on full, then I turn it to medium after the first whistle and then let it sit for about 10-15 mins on this flame
- Open the pressure cooker and chole are ready to be mixed with curry
How to make the curry?
- Put 2-3 table spoons of oil in a pan. After it starts to heat add jeera (cumin seeds) and hing (asafoetida)
- Let the spices crackle, only then add and saute onions (about 4 small onions) – I cut them long shaped
- When onions are golden-brown, put cut green chillies and ginger/garlic paste (optional) – again saute for a minute
- Now is the time to add other spices – salt, red chilli, garam masala (mixed India spice that has cinnamon / cloves etc), haldi (turmeric), coriander powder – you can also buy readymade chhole masala in which case you can put less of all other spices (optional)
- Grind about 2 medium sized tomatoes in a mixer and add to this mixture – you may also want to cut it in very fine slices to add to mixture
- Let this curry cook for a while on medium flame, then add about 1/2 cup water
- Once everything is cooked well and looks smooth, mix boiled chhole / chickpeas to it
- Mix everything well, cover the lid and let it sit for few minutes on slow flame
Your delicious Dilli ke chhole is ready! Garnish with coriander and serve!