Chole / Chana masala

Serving for 4

Ingredients

2 cups of chana / chickpeas

½ tsp dry mango powder
1 tsp of paprika

5 tsp of oil
2 tsp of lime juice

Salt to taste

Cilantro for garnishing

To make puree

2 onions – cut into cubes

2 big tomatoes – cut into cubes

3-4 garlic petals

1 inch ginger piece

Spices to dry roast

2 tsp of coriander seeds

5-6 cloves

1 tsp cumin seeds

1 tsp of black pepper

4 red chillies

2 small cinnamon sticks

2 black cardamom

Procedure

• Soak the chana overnight. Cook the chana in a Pressure cooker till 2-3 whistles. Cook as per your own judgement.
• Dry roast the spices and coarsely grind them in a blender. Keep this aside.
• Heat up 2 tsp of oil in a pan. Add onion cubes to it and saute till onions becomes slight brown in color. Add ginger and garlic and saute for a minute. Switch off the heat and let the mixture cool down completely. Make a puree of onions and tomatoes in a blender. Add little water to make smooth puree.
• Heat up 3 tsp of oil in pan. Add tomato-onion puree and cook till all moisture goes away. It will take around 6-8 minutes. Add paprika, ground masala, dry mango powder, and salt to taste. Again saute this mixture till oil starts to loose from spices.
• Add cooked chana along with water in it and mix well. Let the chana cook in gravy for about 5-6 minutes. Add lime juice and adjust the consistency by adding little water. Let the gravy simmer on low heat for 3-4 minutes. Switch off the heat and garnish with cilantro. Serve hot with bhatura or roti.