Spicy Chole (Chickpeas)

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Select best dried Kabuli Chana “The ChickPeas”.
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Soak them overnight or for at least 8 hours.
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Drain soaked beans and pepper flakes
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Add salt to taste
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submerge in water
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Pressure cook for 20 mins on medium flame
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Chickpeas should break open for best results
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Take Red onions, lots of ginger, some garlic and green chillies to taste
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cut in cubes and puree in food processor
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Fine puree without lump
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Grate ginger
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almost one cup ginger! if you can handle it!
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Four tomatos
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Processed
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Two cups of tomato puree
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Chopped Green chilles
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Spice up a notch .. cook in mustard oil!
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Drizzle some on a flat bottom heavy steel pan
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Add cumin – roast for a minute, add more pepper flakes , ginger powder, turmeric and fennel pwder
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Add Onion , Garlic and green chilli puree
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Add Ginger 
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Cook till onions are translucent 
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Add tomato puree


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Add Cilantro
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Mix well let it cook for few minutes
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Add boiled Chickpeas
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Then I add a special spice blend made with coriander powder
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Cook for 40 minutes
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Give it a stir
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Serve like a “Star” topped with a Bay leaf with white rice and mint yogurt

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