Every Indian who has tasted this mouth-watering dish will agree that Chhole is a delight to the taste buds. This North India curry is made with spices and pepper. People find the recipe tough, but one can make it very easily at home. Here is the recipe of this delicious Indian dish.
Soak the Chhole overnight in enough water and then in the morning, drain the water. In a pressure cooker add the drained chickpeas with bay leaves, cinnamon stick, cardamom, salt and five cups water. Cook the mixture in the pressure cooker at high flame and lower the flame to medium after two whistles. Allow the chickpeas to cook in the pressure cooker for 10-12 minutes.
Heat one tablespoon of oil in a pan. Add cloves and grated onions once it is heated. Keep frying the onions till they start appearing light golden brown in colour. Mix the ginger-garlic paste and cook for 3-4 minutes. Wait until the smell of ginger-garlic goes away. Put the tomato puree, stir it properly and allow it to cook for approximately 15 minutes on medium-low flame. Cover it with a pan to prevent it from splashing everywhere.
Mix the chole masala, cumin powder, red chilli powder, paprika powder and salt. Then, stir for two minutes. Add the Chhole and stir it well for two minutes to coat them with spices. Now, add some water which was used for boiling the Chhole. Cover the pan and allow it to cook for 30 minutes at a medium-low flame. As the gravy grows thick, do not forget to add water accordingly.
For garnishing the taste of the recipe, heat ghee in a pan with ginger julienne. Fry the mixture till the juliennes are golden brown. Add it to the chole curry, stir well, mix and switch off the flame. Sprinkle some garam masala, Kasuri methi and chopped coriander leaves. The tasty Chhole curry dish is ready to be served.