Chole (Chana Masala)
Make Chole (Chana Masala) tonight. It's a comforting chickpea curry that's perfect for a weeknight dinner with some rice or naan.
Ingredients
- 250 grams dried chickpeas
- 2.5 cups water
- 0.5 teaspoon baking soda
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 medium onions
- 2 cloves garlic
- 1 inch ginger
- 2 medium tomatoes
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1.5 teaspoons coriander powder
- 0.75 teaspoon garam masala
- 0.5 teaspoon amchur (dry mango powder)
- 0.5 teaspoon black salt
- 1 teaspoon salt
- 0.5 cup water
- 2 tablespoons fresh coriander leaves
Instructions
- Rinse 250 grams dried chickpeas thoroughly under cold water. Place the rinsed chickpeas in a large bowl, add 2.5 cups fresh water, and 0.5 teaspoon baking soda. Let them soak overnight (8-10 hours).
- After soaking, drain the chickpeas and rinse them again. Transfer the soaked chickpeas to a pressure cooker. Add 2.5 cups fresh water and 0.5 teaspoon salt. Cook for 5-6 whistles (approximately 15-20 minutes on Instant Pot, set to high pressure with natural release), or until the chickpeas are very tender.
- While the chickpeas are cooking, prepare the masala. Peel and finely chop 2 medium onions. Peel 2 cloves garlic and peel 1 inch ginger, then finely mince both the garlic and ginger together.
- Wash and chop 2 medium tomatoes finely or blend them into a smooth puree.
- Heat 3 tablespoons vegetable oil in a large pan or pot over medium heat. Once hot, add 1 teaspoon cumin seeds and let them splutter for a few seconds.
- Add the finely chopped onions to the pan and cook, stirring occasionally, until deeply golden brown, about 8-10 minutes. This step is crucial for flavor.
- Stir in the minced garlic and ginger and cook for another 1-2 minutes until their raw smell disappears.
- Add the chopped or pureed tomatoes to the pan. Cook for 5-7 minutes, stirring well, until the tomatoes soften and the oil starts to separate from the masala.
- Reduce the heat to low and add 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, 0.75 teaspoon garam masala, 0.5 teaspoon amchur (dry mango powder), 0.5 teaspoon black salt, and 0.5 teaspoon regular salt (adjust to taste after tasting the chickpeas). Mix well and cook for 1-2 minutes, stirring continuously, until fragrant.
- Once the chickpeas are cooked and the pressure has released naturally, open the pressure cooker. Add the cooked chickpeas along with their cooking liquid to the prepared masala in the pan. Stir everything together gently.
- If the curry is too thick, add 0.5 cup hot water to reach your desired consistency. Bring the mixture to a simmer and cook for another 8-10 minutes, allowing the flavors to meld and the gravy to thicken slightly.
- Taste and adjust for salt and spices if needed. Finely chop 2 tablespoons fresh coriander leaves. Garnish with chopped fresh coriander leaves before serving hot.