Chole / Chana Masala

This is an easy to make, delicious Punjabi side dish for chapathi or puri. It is also high in protein/fiber content.

Inactive prep time - 8-10 hrs
Active prep time - 20-30 mins

Ingredients :

Chickpeas / Garbanzo beans / Chole - 16 oz / 500 gms approx [ I used canned beans ]
Onion - 1 medium, chopped finely
Tomato - 2 large, chopped finely
Ginger garlic paste - 1 tbsp
Green chillies - 4 or as per taste
Chole masala - 2 to 3 tbsp [ I used MDH masala, make sure that your chana/ chole masala contains pomegranate seed powder ]
Cumin seeds - 1 tsp
Turmeric - 1/4 tsp
Oil
Salt to taste

Whole spices:

Cloves - 2
Cardamom - 2
Cinnamon stick - 1 inch stick
Bay leaf - 1

Garnishing :

Cilantro - 4 to 5 sprigs, chopped
Onion - as needed, cut into slices
Lime juice - 1 to 2 tbsp or as per taste

Procedure :

Wash and soak the chole overnight for 8- 10 hours. Since I used canned beans I didn't follow this step.

Wash again and pressure cook the chole until soft. [ It should take 5-6 whistles to soften the beans ] . Keep aside .[ If you want the chickpeas to look plump you can add baking soda while pressure cooking ].

In a large wok on medium heat, add oil . Once hot add the cumin seeds, once they start to splutter add the whole spices and stir for few seconds. Add the onions and stir till they turn transparent. Add the ginger-garlic paste and stir again till the onion turn golden brown and the raw smell of ginger - garlic paste goes off.

Add in the tomatoes along with turmeric and salt. Make sure that the heat is on medium and cook till the onion turn real mushy ( i. e without any chunks ) . This should take 10 -12 mins approx on medium to low heat . At this stage add in  the chana masala  and  cook for another 10 mins or till the raw smell of chana masala goes and you get a nice aroma. If you feel that the gravy is getting dry add some water from the boiled chole.

Once you get a nice aroma add the chole and let it boil for 5 mins. Garnish with cilantro , onions and lime juice. Serve hot with poori / bathura.

Note : My mom always adds about 1-2 tbsp of shredded coconut before serving. This addition can be made if you also feel that your chole masala has turned too spicy.