Prep time: 30 minutes
Cooking time: 40 minutes
- 1.5 cups dry chickpeas, washed couple of times and soaked overnight or 3-4 hours in hot water
- 1 tsp grated ginger
- 2-3 big pods of garlic, minced
- 2 medium tomatoes, finely chopped
- 2 tbsp oil
- 1 tsp Rajah garam masala
- 1 1/2 tsp Rajah chilli powder
- 1 1/2 tbsp dried fenugreek leaves
- 2 heaped tbsp Rajah coriander seeds
- 1 inch Rajah cassia bark
- 4-5 Rajah cloves
- 1 tsp Rajah black pepper corns
- 2 black cardamoms
- 2 Rajah green cardamoms
- 2 tsp Rajah cumin seeds
- 1 Rajah bay leaf
- 1 or 2 Rajah whole dry red chillies
- Pressure cook drained chickpeas with 2 cups of water for 4-5 whistles or till chhole become soft to eat but it should not be mushy. Keep it aside.
- Meanwhile heat a pan to roast the spices on medium heat - dry roast all the spices except Rajah cumin seeds. The Rajah cumin seeds tend to burn quickly, so add them in the end and be careful not to burn them. Roast till they have almost browned but not blackened. Cool and grind. Store it a small air-tight jar.
- Heat oil in a heavy pan. Add grated ginger-garlic and stir until fragrant. Add chopped onion and cook till they are translucent.
- Now add the tomatoes and fry, stirring all the time, till the oil separates and then add Rajah red chilli powder.
- To this, add the boiled chickpeas, 1/2 cup water and salt to taste. Mix it. Cover with lid and let it cook on low heat for 15-20 mins stirring occasionally.
- Add Rajah bay leaf and the freshly ground Rajah garam masala powder.