- Rinse 1 cup dried white chickpeas (a.k.a. chana or chole) in fresh water a couple of times. Then soak the chickpeas in enough water overnight or for 7 to 8 hours. 1 cup chickpeas is equal to 200 grams of chickpeas in weight.
- Later drain all the water and rinse the soaked chickpeas in water and keep aside. Ensure to use chickpeas in their shelf period. They should not be aged as then they will take a long time to cook and will also not taste as good.
- teaspoon salt
- 2 black cardamoms
- 2 inch cinnamon
- 3 dried amla (Indian gooseberry) pieces (substitute 1 black tea bag in place of amla). You can skip the amla and the tea bag completely if you don’t have them.
- 2 small tej patta (Indian bay leaf)
- 1 teaspoon ginger paste
Take the spices-herbs and the soaked chickpeas in the stovetop pressure cooker. Add 3 cups of water. Stir.Cover tightly with the lid and pressure cook the chickpeas for 10 to 12 whistles. Once the pressure settles down in the cooker naturally then only open the lid.
The chickpeas should be cooked well. There should not be any bite in the chickpeas. They should have a soft melt in the mouth texture. Discard the softened amla pieces or tea bag and keep the cooked chickpeas along with the stock aside.
The chickpeas should be cooked well. There should not be any bite in the chickpeas. They should have a soft melt in the mouth texture. Discard the softened amla pieces or tea bag and keep the cooked chickpeas along with the stock aside.
Stir and saute on a low to medium heat stirring often till the onions are translucent or light goldenThen add 1 teaspoon ginger-garlic paste. Stir and saute for a few seconds or till the raw aroma of ginger-garlic goes away.Then add ¾ cup chopped tomatoes.Stir and mix the tomatoes with the rest of the ingredients.Saute the tomatoes stirring often on medium-low heat, till they soften and become mushy.
Add the following spice powders:
- teaspoon turmeric powderStir and saute for a minute.1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- ½ teaspoon garam masala powder
If the chickpeas are not cooked, then pressure cook them again for 3 to 4 whistles or more and adding some water if required.
If the chickpeas are not cooked, then pressure cook them again for 3 to 4 whistles or more and adding some water if required.
