Chole Or Chane (Chickpeas Curry)

Recipe Ingredients

2 tablespoons	30ml	Oil or ghee
1/2 cup	31g / 1.1oz	Grated onion
1 tablespoon	15ml	Ginger garlic paste
2 cups	474ml	Canned - drained chickpeas
1		Teabag
1/4 teaspoon	1.3ml	Red chile powder
1 tablespoon	15ml	Coriander powder
2 teaspoons	10ml	Cumin powder
1 tablespoon	15ml	Mango powder
1 tablespoon	15ml	Garam masala powder
1/2 teaspoon	2.5ml	Cumin seeds
2		Brown cardamoms
4		Cloves
4		Peppercorns
1		Cinnamon stick
1 teaspoon	5ml	Kala namak - (black rock salt)
1/4 cup	10g / 0.4oz	Chopped coriander and mint leaves
2 teaspoons	10ml	Seeded and chopped green chiles
1/2 cup	118ml	Tamarind juice
1 teaspoon	5ml	Roasted cumin powder
		For The Garnish
		Chopped coriander leaves
		Ginger - julienne
		Tomato wedges
		Onion slices

Recipe Instructions

This dish tastes well with any Indian bread or rice.

Place the teabag in about 1 1/2 - 2 cups of boiling water. Add the chickpeas to it. Leave for a couple of hours (1 -8 hrs); until the chickpeas acquire a light brown color. Squeeze and discard the teabag.

Heat oil in a pan. Add the cumin seeds, cloves, cinnamon, peppercorns, brown cardamoms. When the cumin seeds splutter, add the grated onion.

Fry the onion until it is brown. Add the ginger garlic paste and fry a few seconds. Add the mango, garam masala, coriander, cumin, red chile powders. Add a little more oil or some chickpea liquid, if required and fry a few seconds.

Add the green chiles. Add the coriander and mint leaves.

Add the chickpeas, along with the liquid. Add the kala namak, salt, roasted cumin powder and the tamarind juice.

Bring to a boil. Mash about 3 tablespoons of chickpeas and return to the pan. This will thicken the gravy. Taste and adjust salt. Reduce heat and simmer for about 5 minutes, until gravy reduces.

Serve hot, garnishing with chopped coriander leaves, ginger julienne, tomato wedges, onion slices.

Source:
http://www.indiaworld.co.in/open/rec/recipes/chole.html

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