Chickpeas curry or Cholé as more commonly known in India is another favorite at home. I end up making this almost every fortnight on popular demand. Chickpeas again belonging to the legume family are high in protein and minerals. I am beginning to think, my family has some affinity for legumes with high mineral content. Some recent studies have also shown that Chickpeas may help in lowering cholesterol. So all those people out there looking for high protein diet or suffering from cholesterol, sit up and discover a delicious way to cook these healthy legumes. A word of caution – Excessive consumption may lead to build up of stomach gas. Ahem!
Although Chole Masala can be eaten with plain parathas, or rice, we love to have it with Aloo Paratha as the combination is absolutely killer!
I prefer to use dried chickpeas soaked overnight in water over canned chickpeas. Using canned chickpeas may be an easier option, but they come with preservatives and they don’t taste as fresh as the dried ones. Soak them overnight and pressure cook them with double quantity of water. After the first ‘whistle’, cook on low flame for 30 minutes. They should be soft. If the water is excess drain some and keep aside for later use.
Enjoy with Aloo Parathas as I love or with plain rotis
Chole masala/Chickpeas curry
2½ cups dried Chickpeas- pressure cooked with around 4 cups water
1 medium onion – chopped
2 tsp ginger-garlic paste
1 Green chili- roughly chopped
1 medium tomato – chopped
½ cup coriander leaves – chopped
1tsp chili powder
½ tsp turmeric powder
1 tsp coriander powder
2 heaped tsp readymade Chole masala powder- (can be substituted with 1tsp garam masala powder but the taste will be different)
Salt to taste
- Heat a pan, pour some olive oil. Add onions and sauté for 2 minutes. Add salt to taste.
- Then add ginger garlic paste and green chili. Sauté for another 3 minutes and then add tomato.
- Add the spice powders. Pour around 3 tbsp water drained from the chickpeas so that the masala does not burn. Lower the flame and sauté till the oil separates.
- Now add the cooked chickpeas and let it boil. Mash some of the chickpeas so that the gravy is not too runny. Mash just enough chickpeas to give it slightly thick consistency not too much.
- Sprinkle some coriander leaves and let it boil for another 3-4 minutes.
Garnish with coriander leaves before serving. Goes well with Aloo paratha or Rotis.