Geethu's Kitchen - Geethu's Bharatz Quick Chhole

Ingredients

  1. 3 cups kabuli chana soaked for > 12 hours
  2. 1 medium to large onion, chopped very finely
  3. 6 Roma tomatos, pureed
  4. 1.5" ginger, julienned
  5. 4 green thai chillis, slit long in half
  6. 2 tbsp. ginger-garlic paste
  7. 1/2 (heaped) or 3/4 tsp baking soda
  8. 2 tea bags + 3/4 cup water
  9. 1/4 tsp hing
  10. Oil for frying
  11. Whole Spices:
  12. 1 big elaichi,
  13. 5 cloves,
  14. 1.5" thick stick cinnamon
  15. Dry spices:
  16. 3 tbsp. MDH (or Everest) chhole masala;
  17. 2 tsp dhania powder;
  18. 2 tsp aamchur or anardana powder;
  19. 1/2-3/4 tsp. haldi powder;
  20. 1 tsp.red chilli powder

  21. 1 tsp. roasted kasuri methi (crushed after roasting)
  22. 2 tsp salt

Method:

  1. In a pressure cooker, add a full ladle of oil (to cover bottom)
  2. Keep on Medium flame
  3. Add chopped onion and fry
  4. After a minute, add whole spices
  5. Continue to fry until onions turn brown
  6. Add ginger-garlic paste and continue to fry
  7. Add a little water when it appears it is getting stuck to bottom, and continue to fry until further brown
  8. Add tomato puree, and salt and fry well until oil separates and tomato paste forms
  9. Add dry spices and continue to fry for 2-3 minutes
  10. Add chhole and water a little above level
  11. In a small saucepan add 3/4 cup water, when it begins to boil, add tea from tea-bags and stir
  12. Strain tea water into chhole and add baking powder
  13. Close and pressure-cook for 45 minutes
  14. Add roasted crushed kasuri methi
  15. In a pan, add some oil, add hing, then add chopped green chillis and ginger juliennes. Fry.
  16. Pour over chhole