Geethu's Kitchen - Geethu's Chhole

(based on this)

Ingredients

  1. 3 cups kabuli chana soaked for > 12 hours
  2. 1 medium to large onion, chopped very finely
  3. 4 large or 5 small Roma tomatoes, chopped fine
  4. 2 tsp salt
  5. 1.5 tsp. jeera
  6. 2 tbsp. ginger-garlic paste
  7. 1/4 tsp. baking soda
  8. Oil for frying

  9. Whole Spices:
  10. 2 big elaichi,
  11. 4-5 cloves,
  12. 1.5" thick stick cinnamon
  13. 2 bay leaves
  14. 3 green cardamom
  15. 2 tea bags
  16. Dry spices:
  17. 2.5 tbsp. MDH (or Everest) chhole masala;
  18. 2 tsp dhania powder;
  19. 1 tsp aamchur
  20. 1/2 tsp anardana powder, crushed fine
  21. 1/2-3/4 tsp. haldi powder;
  22. 1 flat tsp.deggi mirch powder

  23. 1 tsp. kasuri methi
  24. 1/2 tsp garam masala
  25. For tadka:
  26. 1/4 tsp hing
  27. 1.5" ginger, julienned
  28. 3 green thai chillis, slit long in half (optional)

Method:

  1. Soak chhole overnight
  2. In a pressure cooker, add chhole plus 1 inch above level water
  3. Add whole spices, tea bags and baking soda
  4. Boil for 45 minutes after steam comes.
  5. After depressurization, open and remove tea bags and whole spices
  6. Take a non-stick pan,
  7. Add chopped jeera and then chopped onion and fry
  8. Continue to fry until onions turn brown
  9. Add ginger-garlic paste and continue to fry
  10. Add a little water when it appears it is getting stuck to bottom, and continue to fry until further brown
  11. Add chopped tomato and salt and fry well until oil separates and tomato paste forms
  12. Add dry spices and continue to fry for 2-3 minutes
  13. Add to pressure cooker with chhole; add water to bring to desired consistency
  14. Close and pressure-cook ftill steam comes. Switch off at once.
  15. After depressurizing, add garam masala, kasuri methi,
  16. In a pan, add some oil, add hing, then add ginger juliennes chopped green chillis (optional) and fry.
  17. Pour over chhole