Chhole Garam Masala

Chhole Masala Recipe – Serves 4

Ingredients required:
Dry Kabuli Chana – 100g
Onions – 3 medium (around 150g)
Tomatoes – 2 medium (around 150g)
Ginger – 1 inch
Garlic – 10-12 cloves
Green Chilli – 1
Tamarind – 2 inches
Oil – 4 tbsp.
Coriander Leaves (for garnishing)

Instructions before cooking the recipe:
Soaking and cooking chana:
Soak 100g of dry chickpeas (chana) for 7-8 hours in water. Discard the water in which the chana was soaked and rinse off with fresh water. Cook this soaked and rinsed chana in a pressure cooker with 500ml of water and 1 tea bag for 2 whistles and an additional 10 minutes on a low flame. Use this cooked chana along with the water remaining in the cooker (around 300ml) in the recipe given below.
Onions – Finely chop and keep aside.
Tomatoes, Ginger, Garlic and Green Chilli – Put all these ingredients in a mixer and make a fine paste – keep it aside.
Tamarind – Soak 2 inches of tamarind in 2 tbsp of water for at least 15-20 mins. Keep it aside.
Recipe:
1. Heat 4 tbsp of oil in a pan. Add finely chopped onions and fry till golden brown.
2. Add pureed paste of tomato, ginger, garlic and green chilli. Fry till oil separation is seen and the tomatoes are fully cooked.
3. Add Meena ki Fauj – chhole masala (full packet) and cook till oil separates. Take care not burn the garam masala.
4. Add the tamarind water (2 tbsp in which the tamarind was soaked).
5. Add cooked kabuli chana along with its water (around 300ml.). Make sure to remove the tea bag.6. Add salt to taste (around ¼ tsp.) and cook till the curry becomes thick.7. Garnish with finely chopped coriander leaves, a pinch of chaat masala (optional) and a slit green chilli (optional).