Chickpeas have their own unique taste which is the reason it is widely used in making of street food, chats and homemade curries all over India. This curry recipe contains soft chickpeas with full of flavors. It is a quick curry for busy weekdays served for breakfast with bhatura (fried bread). Curry powder used in making of this dish contains coriander, star anise, cardamom, turmeric, cloves, pepper and more hence it is a combination of all spices. Exclusive chole masala powder is available in stores but goes largely unheeded in global market. I suggest the use of curry powder to suit global palate.
- 100 grams Chickpeas/Garbanzo/Chana about 2 tea cups
- 2 tbsp Oil
- 1 medium size tomato finely chopped
- 1 medium size onion finely chopped
- ½ tsp red chili powder
- 2 tsp chole masala powder/curry powder
- Coriander leaves to garnish
- Salt to taste
Step 1: Soak chickpeas overnight or 8 hours and drain them.
Step 2: Heat oil in a pressure cooker, add onions and sauté till translucent. Add tomatoes and sauté for a minute.
Step 3: Add chickpeas, chili powder, salt and sauté for 2 minutes in medium heat. Add 1 1/2 cups water and bring it to boil. Add curry powder and give a quick stir. Pressure cook for 3 whistles and turn off.
Step 4: Saute it to evaporate excess water. Gravy consistency should be thick. Garnish with coriander.
- Serve hot with Bhatura/Naan/roti with lemon wedges.
- This goes well with piping hot steamed rice as well. I never liked with rice though.