|1||cup of chickpeas (chole)|
|2||tomatoes (tamatar), pureed|
|1||teaspoon of cumin seeds (jeera)|
|1||teaspoon of red chili powder (lal mirch)|
|2||teaspoon of coriander powder (dhaniya)|
|2||teaspoons of dried pomegranate seeds powder (anardana powder)|
|½||teaspoon of all spice powder (garam masala)|
|1||tablespoon of oil|
|a pinch of asafoetida (hing)|
|salt (namak) to taste|
|1.||Soak chickpeas overnight.|
|2.||Next morning, boil or pressure cook them till tender.|
|3.||In a wok/ pan, heat oil and roast asafoetida, cumin seeds, chili powder, coriander powder for 1-2 minutes. Add tomato puree. Roast the puree till it leaves oil from the side.|
|4.||Add dry pomegranate powder and cook for another 2-3 minutes.|
|5.||Add chickpeas and salt. Mix them till they are well coated.|
|6.||Sprinkle all spice powder and mix gently. Garnish with green chili, lemon or grated paneer. Serve chole hot with Bhaturas.|
My mother’s recipe from the repertoire of family recipe.
The secret ingredient is anardana for the amazing taste and colour. It also lends sourness to the chole, so use as per your taste.
Addition of lemon can be skipped as per taste if anardana has given enough flavour.
You can add onion paste also if you wish before roasting tomato puree.
If you have forgotten to soak the chole, then you can still cook them but boiling time will increase.