250 grams Chole (Chickpeas)
1 teabag ( this is used to give the black colour) or Amla 1 ( If you can find it then use it instead of tea bag, this has great nutrients and will give the dark colour as well)
4-6 no – Kali Ilaichi
Salt to taste
Black Salt 1 teaspoon ( use as desired or mix half of white salt and half of black salt)
2 tbsp – Oil
3-4 nos – Green Chillies (finely chopped)
2-3 nos- Tomatoes (finely chopped)
1 no- Ginger (1inch,finely chopped )
2-3 tsp – Green Corriander (finely chopped)
1 no -Onion (finely chopped
1tsp – Haldi
1 tsp – Red chillie powder
1/2 tsp – Mangopowder (aamchur)
1 tbsp – Garam Masala
2 tsp – Dry Coriander Powder
2 pieces Bay Leaves
Red Chillies to taste
For Dry Spices ( Masala)
1/2 tsp -Garam Masala
6 nos- Clove
1inch piece – Cinnammon
1 tsp – Black Pepper
1 tsp – Jeera
1 tsp – Coriander seeds
2 tsp – Anardana (optional)
Soak Chole (Chickpeas) overnight. In a pressure cooker add Chole, tea bag, salt and Black Elaichi and add lots of water and boil for 10 minutes in the pressure cooker .DO NOT OVERCOOK .If you overcook Chole it will end up like a starchy paste. At this point the chole should be still hard but cooked. It should break into two and not mash. Discard the teabag
On a Tava or a frypan , roast all dry masala and make a rough powder out of that and keep aside.
In a muslin cloth make a potli out of this dry spice and dip it in the chole. I do this so the flavour of the dry spices are extracted and the potli can be discarded before serving. (Apparently in early days they used this method of making a pouch of dry spices when cooking for kings. Because the kings wouldnt then have to look for pieces of cinnamon, laung or elaichi while eating ;). Had seen this on a cookery and travel programm on DD long long back)
In a separate pan heat oil and add bay leaves and then fry the onions till golden brown. Add Garam Masala, haldi, green chillies, red chillie powder, coriander powder and tomotoes and fry till the oil seperates . Add this to the chole.
Add Amchur,Black Salt( if using) and ginger. Add it late to retain the flavour.
Add a cup of water.Let the chole sit on low flame for atleast 2 hours atleast. I keep it for 4 hours. Mash some of the chole by pressing it with a spatula to give it a thick consitency like thick cream.
I remove and discard bay leaf , big black elaichi and green chillies before serving. You can leave it if you dont mind eating them.
Garnish it with chopped coriander. And ginger julienes and a dollop of butter.
Serve it with khatta pyaaz, tandoori roti and you ‘ll not need anything more 🙂