Chole Masala—A Favorite in Every Indian Household!
Ingredients for the gravy:
2 ½ cups
1 – 2 tsp
tea powder/tea leaves
tomatoes—blended to a puree
salt to taste
sprigs coriander leaves—chopped
Ingredients for the masala:
dry red chillis
- Soak chickpeas overnight.
- Spread out a muslin cloth, add tea leaves/powder, secure tightly. Alternatively, you can use a teabag.
- Pressure cook chickpeas along with the bag of tea powder/leaves. It takes three to four whistles for the chickpeas to cook completely.
- Once done, remove the tea bag, transfer cooked chickpeas into a colander, and mash a fistful of chole.
- Dry roast the spices (for the masala) separately, let cool, and grind into a fine powder.
- Heat oil in a pan over medium flame and sauté onions till translucent.
- Follow up with ginger-garlic paste and sauté till the raw smell of the paste diminishes.
- Add tomato puree and stir till the raw red of the puree turns slightly deep.
- Add salt, turmeric powder, mashed chole and cooked chole and stir for about a minute.
- Add the ground masala and 4 – 5 ounces of water, cover with a lid, and let simmer.
Note: at this point you may also add a tsp of crushed pomegranate seeds/dried mango powder/dried gooseberry powder for extra acidity.
- Once the water reduces to bind the flavors of masala and turmeric, turn off the heat, and garnish generously with fresh, chopped coriander.
- Serve with a mix of raw, julienned vegetables (onions, carrots, cabbage), diced cucumber, slit green chilis, and a couple of lemon wedges.
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- Chickpeas come in various colors, including black, green, red and brown!
- Chickpea flour is used as an exfoliate and cleanser in South India!