Dilli ke chhole (chickpeas / chana)

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!
 
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