K loves chole. Except when I make it. So, over the years I have refrained from making this tasty side dish for fear that I might make a fool of myself yet again.
So, when amma was home yesterday I watched as she made it. Helped some with the prep and realized it was not all too difficult. So, here is the recipe just in case I forget it later.
Stuff you will need:
2 cups white chick peas soaked overnight
1 big onion – cut into big chunks
4-5 small tomatoes or 3-4 medium ones – cut into big chunks
1 cube ginger – peeled and cut into pieces
4 green chillies
Garlic pods – 3 pods (more depending on taste)
Cashews – 10-12 broken
Poppy seeds 1 tsp – dry roasted and powdered
Cinnamon – 1/2 stick
Cardamom – 4 pods peeled
Bay leaf – 1
Cloves – 2-3
Ghee/Oil – 2 tsp
Jeera (Cumin seeds)/Panch Puran – 1 tsp
Coriander – a handful, washed and cut
How to make it?
Dry roast spices (cardamom, cloves, cinnamon and poppy seeds) and powder them. Crush onions in a food processor and set aside. Crush tomatoes with green chillies and ginger and set aside. Make a fine paste of cashews with water and set aside. Pressure cook the chole with salt and turmeric, drain and set aside.
In a wok, add ghee. One heated add panch puran or jeera and the powdered spices. Once the spices are fried add garlic and fry till brown. Add onion paste and fry well till raw smell goes away. Add tomato paste and cashew paste and mix well and let simmer till oil separates out. Add the drained chole and stir well. Lower heat and let simmer for 10 mins or till done. Garnish with cut coriander. Add a dash of lime if preferred tangier.
Serve with rotis or puri.
I prefer to grind onions and tomatoes separately because I believe onions need to be fried longer. I have not tried grinding all together. I feel it might not make much of a difference. Also, instead of roasting and powdering spices, chole masala might do the trick. I do not know as I have not tried. Cashews add a creamy texture and a sweetness that enhances the heat from the chilies.