- Pressure Cooker
- 1-1/2 cups dried chickpeas to be soaked overnight, or 3 cups of cooked chickpeas, if you are using canned ones
- 2-3 tea bags or 2-3 teaspoons of tea leaves
- 7-8 pieces of dried gooseberry (amla or 5-6 whole fresh gooseberries) (optional but recommended)
- salt to taste
- 2 medium sized tomatoes, quartered
- 2 green chillies (deseed to reduce spice – optional)
- 1 inch ginger, cut julienne (long strips)
- 2 teaspoons chhole masala powder * see notes
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon amchur (dry mango powder)
For the tempering:
- 1/4 cup (or more), pure ghee (do not substitute with oil!)
- 1/2 teaspoon carom seeds ajwain
- Wash and soak the dried chickpeas overnight (preferably for 12 hours). Then discard the soaked water, rinse once and transfer to a pressure cooker.
- Add the tea bags (cut the thread and the paper off, just the bags are enough), salt to taste, dried gooseberry (or fresh ones) and enough water to cover the chickpeas. Pressure cook for 5-6 whistles or till tender. Discard the cooking liquid.
- Place the cooked chickpeas in a kadai, add all the ingredients mentioned under ‘Other Ingredients’ and give everything a good mix.
- In a smaller pan meant for tempering, heat the ghee and when it is hot add the ajwain, pour this tempering over the chickpeas and bring the mixture to a boil. Simmer for approximately 2 minutes.
- Serve hot with pooris or chapathis
2. Make sure that the chickpeas have soaked adequately and cooked properly in the pressure cooker. Slightly overcooked is better than undercooked. There isn’t a lot of cooking involved once the spices have been mixed and tempering has been added.
The nutritional values are only indicative.
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