Chhole Masala is a protein packed curry from the northern region of India. The beans are cooked in a tangy curry with onions and garlic. There are many variations and methods to make this curry. Here is the recipe on how I like it. So do try and leave a comment on how you like it.
- 2 cups dry Garbanzo Beans (Chhole or Chickpeas)
- 1/2 cup finely chopped Onions
- 2 finely chopped Tomatoes
- 2 tsp Red chili-garlic paste
- 2 tsp Turmeric powder
- 4 tsp Red Chili powder
- 2 tsp Coriander-Cumin powder
- 2 tsp Chhole Masala (I used Everest Chhole masala)
- 1 tsp Amchur powder (Dry Mango powder)
- 2 tsp Cumin seeds
- 3-4 Cloves
- 1 Cinnamon stick
- 2 dry Red Chilies
- Cilantro to garnish
- A pinch of Asafoetida
- Salt to taste
- Wash and soak the beans for 6-8 hours or overnight in cold water.
- Cook the beans in the pressure cooker. It should take 3-4 whistles or around 10-12 minutes. If you don't have a pressure cooker, you can cook in open pan. It will take around 40-45 minutes or cook until the beans are soft to bite.
- Now heat some oil in a pan. Add asafoetida and cumin seeds along with cloves and cinnamon.
- Once the seeds start to crackle and the spices are fragrant, add the onions.
- Saute the onions till they are translucent and then add the tomatoes.
- Add all the spices (salt, chili powder, turmeric powder, coriander cumin powder, chhole masala and amchur powder) and mix it well.
- Add a cup of water and mix. Now add the cooked beans and mix well.
- Add another 2 cups of water, and cover with a lid and let it simmer for 10 minutes or till the gravy thickens. I like to crush some of the beans with back of the spoon to thicken the gravy.
- Garnish with cilantro and serve hot with Puris, Roti, Naan or rice.