Spicy Chole (Chickpeas)

Select best dried Kabuli Chana “The ChickPeas”.

Soak them overnight or for at least 8 hours.

Drain soaked beans and pepper flakes

Add salt to taste

submerge in water

Pressure cook for 20 mins on medium flame

Chickpeas should break open for best results

Take Red onions, lots of ginger, some garlic and green chillies to taste

cut in cubes and puree in food processor

Fine puree without lump

Grate ginger

almost one cup ginger! if you can handle it!

Four tomatos

Processed

Two cups of tomato puree

Chopped Green chilles

Spice up a notch .. cook in mustard oil!

Drizzle some on a flat bottom heavy steel pan

Add cumin – roast for a minute, add more pepper flakes , ginger powder, turmeric and fennel pwder

Add Onion , Garlic and green chilli puree

Add Ginger 

Cook till onions are translucent 

Add tomato puree

Add Cilantro

Mix well let it cook for few minutes

Add boiled Chickpeas

Then I add a special spice blend made with coriander powder

Cook for 40 minutes

Give it a stir

Serve like a “Star” topped with a Bay leaf with white rice and mint yogurt