Chickpea Curry

• 08 July 2022
• legumes

Ingredients #

• 2 teaspoon salt
• 2 tea bags
• 2 cups dry chole
• 1 tsp cumin
• ⅓ Tsp Asafoetida
• 1T ginger garlic paste
• ½ Onion chopped
• 4 chilies - 2 chopped, 2 sliced
• 1½ T coriander powder
• 1½ T cumin powder
• ½ T deggi mirch
• ½ T kashmiri mirch
• ½ T aamchur powder
• 1T garam masala
• 2in grated ginger
• 4 medium tomatoes, chopped in large 2 inch pieces
• Small bunch of fresh cilantro

Directions #

1. Soak chole 4-5 hours, drain and pressure cook 35 minutes with tea bags
2. Add good amount of olive oils to flat pan to cover half of bottom
3. Add cumin and Asafoetida to hot oil
4. Add ginger garlic paste
5. Add chilies
6. Add onion and mix with the seasoned oil. Increase heat to medium (4.5). Let it sit until translucent but let it stay a little crunchy
7. Add coriander powder, cumin powder, and mirch to onions. Pour ½ cup of water from the boiled chole in to make sure the spices don't burn. Add more chole water slowly, about 1 cup total as you cook the spices
8. Drain remaining chole water and add the chole to the pan, reserving the chole water
9. Cover the pan and let it cook 5 minutes
10. Add garam masala and other aamchur masala
11. Let cook another 5 minutes covered. Add ½ cup chole water during this time if needed to maintain a soupy consistency
12. Add tomatoes, cilantro, ginger, and 2 chilies sliced down the middle. Press these ingredients in but don't stir. Cover and cook another 5 minutes
13. Decrease heat to low
14. Taste and add salt as needed, around 1.5 teaspoons

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