by Arpita Salvi
- 1 cup chole soaked overnight
- 2 medium tomatoes – pureed
- 2 large onions- thinly sliced
- 1 tsp Jeera
- 1 tbsp each Ginger garlic paste
- 2 tbsp Chole masala (any brand that mainly contain anardana as an
- 1 1/2 tbsp Red chilli powder
- 1 tsp Haldi powder
- Salt-to taste
- 1 1/2 tbsp Besan
- 1 Badi elaichi
- 1 inch Cinnamon
- 2 Cloves
- Chopped coriander leaves – for garnishing
- Pressure cook soaked chole with badi elaichi, cinnamon, cloves and 1 tsp salt on high flame for 5-6 whistles and then on a low flame for 5 mins.
- Check if the chole are cooked well by squishing between fingers.
- Next In a pan in 2 tbsp oil fry the onions on a medium flame till they get a nice golden brown color. Once done grind the onions into a fine paste.
- Again in a pan add oil. Once hot add Jeera and the onion paste. Stir well for 5 mins. Next add the tomato puree and little salt. Stir well and close the lid.
- Let this masala cook till the oil separates from the sides.
- Now add the Besan and mix well. Now add all the dry spices(haldi,dhaniya powder, chole masala,red chill powder). Keep the flame low to avoid the masalas from burning.
- Now add whisked curd. Stir well on low flame to avoid curd from being curdled. Once oil starts leaving the sides add the cooked chole.
- Scoop out all the garam masalas from the chole which we had put at the time of pressure cooking. Stir well and add salt according to taste.
- Close the lid and let it simmer for 10-12 minutes on a low flame. Garnish with coriander leaves.