Ingredients
vegetarian
2 servings
- 1 cup - chhole, soaked overnight
- 1 red onion
- 2 tomatoes, chopped finely
- 2 tbsp - tomato puree
- ½ tsp shahjeera ( caraway seeds)
- 1 tsp cumin-coriander powder
- 1 tsp ginger-garlic paste
- 1 to 2 tbsp - tamarind paste ( or as per taste)
- ½ tsp chilli powder ( or as per taste)
- 1 tea bag
- 1 bay leaf
- pinch of turmeric
- salt to taste
- few finely chopped tsp of onions and sprigs of cilantro for garnish
Directions
- Cook the chhole (pressure cooker preferred) along with turmeric, bay leaf and tea bag
- Heat a skillet, add little oil/butter/ghee and add caraway seeds, the spices and saute for 30-40 seconds.
- Add the onions and then ginger-garlic paste and saute some more till the aroma starts hitting the nostrils.
- Add the chopped tomatoes, tomato puree, tamarind paste and cook till the raw smell of the tomato leaves and it becomes soft and mushy.
- Remove the tea bag and bay leaf from the chickpeas and then pour down the remaining content into this onion-tomato mixture.
- Add more water if needed. Bring it to a boil and smash down few chholle to thicken the gravy.
- Serve hot garnished with onions and cilantro (optional)