We all make chole but here is a little different recipe which does not require onion or garlic or even tomatoes. It’s easy, quick and a very yummy.
- 1 cup Chole/Chickpeas
- 1 tsp Ginger Paste
- 1 tsp Pepper Powder
- 1 tsp Coriander/Dhania Powder
- 1 tsp Garam Masala Powder
- 1 tsp Dry Mango/Amchur Powder
- 1 tsp Chili Powder
- 1 tsp Rock Salt (you can use table salt as well)
- 2 tsp Oil
- ½ cup Fresh Coriander – finely chopped
- 1 Tea Bags (optional)
- Soak the chole in 3 cups of water for 7 to 8 hours or overnight for best results.
- After soaking, the chole will become double its size. Drain the water in which you had soaked the chole and wash the chole under running water.
- Now in a pressure cooker add 3 cups water and boil the chole with half teaspoon of salt and a tea bag.
- Note: the tea bag will add colour to the chole, you can also omit it if you want.
- After one whistle reduce the heat to low and cook for about 20 minutes.
- Open the pressure cooker once the pressure is released.
- Now keep the chole aside.
- Let us prepare the masala for the chole.
- Heat oil in a kadai.
- Add ginger paste, fry on low heat, add salt, chili powder, coriander powder, pepper powder and sauté for a minute.
- Add half cup water so that the masala does not get burnt.
- Let it simmer for 2 minutes.
- Add the chole and mix it well.
- Let it simmer on low heat for 5 minutes.
- Now add garam masala and amchur powder.
- Add water if you feel the chole is very dry.
- I added half cup water.
- Mix well. Let it simmer for 5 minutes.
- Add fresh coriander and serve.
- You can garnish with ginger juliennes and tomato slices.
- Enjoy your chole with poori, paratha or kulcha.
You can adjust the chili powder and pepper powder as per your taste.
Chole actually tastes better one day after you make it because the spices are then better incorporated into the chickpeas.
Keywords: chole chickpeas no garlic no onion