Hearty Chole Masala

Hearty Chole Masala ingredients

• 1 cup, soaked overnight or Dried Chickpeas (Chole)
• 4 cups Water
• 1 tsp Salt
• 1 Tea Bag
• 1/4 tsp Baking Soda
• 3 tbsp Ghee or Oil
• 1 tsp Cumin Seeds
• 1 Bay Leaf
• 1 small Cinnamon Stick
• 2 Green Cardamom Pods
• 2 Cloves
• 2 medium, finely chopped Onions
• 1 tbsp Ginger-Garlic Paste
• 2 slit Green Chilies
• 2 large, pureed or finely Tomatoes
• 2-3 tbsp Chole Masala Powder
• 1 tbsp Coriander Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Kashmiri)
• 1/2 tsp Dry Mango Powder (Amchur)
• to taste Salt
• 1-1.5 cups Water
• 2 tbsp, chopped Fresh Coriander
• for garnish Julienned Ginger
• for serving Lemon Wedges

How to make Hearty Chole Masala

1. **Prepare Chickpeas:** Drain the pre-soaked 1 cup chickpeas. In a pressure cooker, combine the drained chickpeas, 4 cups of fresh water, 1 teaspoon of salt, the 1 tea bag (if using, for color), and 1/4 teaspoon of baking soda. Pressure cook for 6-8 whistles (or 20-25 minutes on high heat after first whistle) until the chickpeas are very tender but still hold their shape. Discard the tea bag and drain the chickpeas, reserving the cooking liquid.
2. **Sauté Whole Spices:** Heat 3 tablespoons of ghee or oil in a large pan or kadai over medium heat. Add 1 teaspoon of cumin seeds, 1 bay leaf, 1 small cinnamon stick, 2 green cardamom pods, and 2 cloves. Sauté for 30-60 seconds until the cumin seeds splutter and the whole spices become fragrant.
3. **Cook Onions:** Add the 2 finely chopped medium onions to the pan. Sauté over medium heat for 8-10 minutes, stirring frequently, until the onions turn a deep golden brown. This step is crucial for the rich color and flavor of the chole.
4. **Add Ginger-Garlic and Green Chilies:** Stir in 1 tablespoon of ginger-garlic paste and the 2 slit green chilies. Sauté for 2-3 minutes until the raw aroma disappears.
5. **Incorporate Tomatoes and Dry Spices:** Add the 2 large pureed or finely chopped tomatoes to the pan. Cook for 6-8 minutes, mashing the tomatoes occasionally, until they soften, and the mixture thickens, and the oil begins to separate from the sides.
6. **Add Powdered Masalas:** Reduce the heat to low. Stir in 2-3 tablespoons of chole masala powder, 1 tablespoon of coriander powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1/2 teaspoon of dry mango powder (amchur), and salt to taste. Cook the spices for 2-3 minutes, stirring constantly, ensuring they are well-toasted and fragrant without burning.
7. **Combine Chickpeas and Simmer:** Add the cooked chickpeas to the spiced gravy. Pour in 1 to 1.5 cups of the reserved chickpea cooking liquid (or hot water) to achieve the desired gravy consistency. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld and the chickpeas to absorb the gravy.
8. **Final Adjustments and Garnish:** Lightly mash a few chickpeas with the back of your spoon to thicken the gravy slightly. Taste and adjust seasoning as needed, adding more chole masala or salt if required.
9. **Serve:** Stir in 2 tablespoons of fresh chopped coriander. Garnish with optional julienned ginger. Serve hot with Bhature, Puri, rice, or naan, accompanied by lemon wedges and a side of sliced raw onion.

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