chole recipe-How did you make this

 Chole or Chana Masala is a popular North Indian dish made with chickpeas, onions, tomatoes, and a blend of aromatic spices. It is a perfect vegetarian option for those who are looking for a protein-packed and satisfying meal. Chole is typically served with rice or Indian flatbreads like roti, naan, or paratha. Here's a recipe for making delicious chole at home:


Ingredients:


For cooking the chickpeas:


2 cups dried chickpeas also known as garbanzo beans.

4-5 cups water

1 tsp. salt

For the Chole:


2 tbsp. What should the oil be like? Canola or vegetable oil works great.

1 medium-sized onion, finely chopped

2-3 garlic cloves, minced

1-inch ginger piece, minced

2-3 green chillies, finely chopped (optional)

2 medium-sized tomatoes, finely chopped

1 tsp. cumin seeds

1 tsp. coriander powder

1 tsp. garam masala powder

1 tsp. red chilli powder (use less or more depending on your spice preference)

1 tsp. turmeric powder

Salt, to taste

2-3 tbsp. chopped fresh cilantro (coriander leaves)

1 tsp. dried mango powder (amchur)

Instructions:


Soak the Chickpeas: Wash the chickpeas and soak them in enough water overnight or for at least 8 hours. The chickpeas will swell up and double in size after soaking. Drain the water and set aside.


Pressure Cook the Chickpeas: Transfer the soaked chickpeas to a pressure cooker. Add water and salt to the pressure cooker and cook the chickpeas for about 20-25 minutes or until they are tender and cooked through. Once cooked, turn off the heat and let the pressure release naturally.


Make the Chole: Heat oil in a large pan or kadhai over medium-high heat. Add cumin seeds and let them splutter. Then add chopped onions, garlic, ginger, and green chillies (if using) and sauté until the onions turn golden brown.


Add the Spices: Now add the chopped tomatoes and sauté for a few minutes until they turn soft and mushy. Add all the spices - coriander powder, garam masala powder, red chilli powder, turmeric powder, and salt. Stir well then cook for one to two minutes.


Add the Chickpeas: Once the spices are cooked, add the cooked chickpeas to the pan along with some of the cooking water. Stir well and let the mixture come to a boil.


Simmer the Chole: Reduce the heat to low and let the chole simmer for 10-15 minutes, stirring occasionally, until the gravy thickens and the chickpeas are well coated with the spices. A little more water can be added if needed to adjust the consistency.


Finish with Amchur and Cilantro: Finally, add dried mango powder (amchur) and chopped fresh cilantro (coriander leaves) to the chole and mix well. Turn off the heat and let the chole rest for a few minutes before serving.


Serve and Enjoy: Serve hot chole with rice or Indian flatbreads like roti, naan, or paratha. You can also garnish with more chopped cilantro and some lemon wedges for a tangy flavor.


Tips:


You can also use canned chickpeas instead of dry chickpeas. Drain and rinse the chickpeas before using

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