Purani Dilli Style Chole

Ingredients

• 1 cup chickpeas (soaked overnight)
• 3 cup water
• 2 tea bags (or 1 tbsp tea leaves in a muslin cloth for color)
• 1 cinnamon stick (1-inch piece)
• 2 black cardamom
• 1 bay leaf
• salt (to taste)
• 0.25 tsp baking soda
• 2 tbsp ghee (or oil)
• 1 tsp cumin seeds
• 2 onions (finely chopped)
• 1 tbsp ginger-garlic paste
• 1 cup tomato puree (freshly made from 2-3 tomatoes)
• 2 tsp coriander powder
• 1 tsp red chili powder
• 1 tbsp chole masala
• 1 tsp amchur powder (dried mango powder)
• 0.5 tsp roasted cumin powder
• 1 tsp kasuri methi (dried fenugreek leaves, crushed)
• ginger juliennes (for garnish)
• 2 green chilies (slit lengthwise)
• fresh coriander (chopped for garnish)

Steps

1. 1

   Wash the chickpeas thoroughly and soak them in enough water overnight or for at least 8 hours.

2. 2

   In a pressure cooker, add the soaked chickpeas, 3 cups of water, tea bags, cinnamon stick, black cardamom, bay leaf, salt, and baking soda.

3. 3

   Pressure cook for 5-6 whistles on medium heat until the chickpeas are soft and tender. Once done, remove the tea bags and whole spices. Set the chickpeas and the dark cooking liquid aside.

4. 4

   Heat ghee or oil in a heavy-bottomed pan or kadhai. Add cumin seeds and let them splutter.

5. 5

   Add the finely chopped onions and sauté until they turn deep golden brown.

6. 6

   Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.

7. 7

   Add the tomato puree and cook until the oil starts to separate from the masala.

8. 8

   Add coriander powder, red chili powder, chole masala, amchur powder, and roasted cumin powder. Mix well and cook for 2 minutes, adding a splash of water if the spices stick to the pan.

9. 9

   Add the boiled chickpeas along with their dark cooking water to the pan.

10. 10

    Mash a small portion of the chickpeas with the back of your spoon to thicken the gravy.

11. 11

    Simmer the chole on low heat for 10-12 minutes until the gravy reaches your desired consistency and the flavors are well absorbed.

12. 12

    Sprinkle crushed kasuri methi and garnish with ginger juliennes, slit green chilies, and fresh coriander.

13. 13

    Serve hot with bhature, kulcha, or steamed rice.

Notes

The baking soda helps soften the chickpeas and reacts with the tea to create a darker color. For the best flavor, ensure the onions are browned well but not burnt.

Nutrition per serving

• main
• vegetarian
• gluten-free
• Indian
• one-pot
• comfort food
• spicy