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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the chickpeas overnight or for 8 hours. Drain and rinse well.
Pressure cook the chickpeas with the halved potato, bay leaf, a pinch of cooking soda, salt, and enough water to cover. Cook for about 4-5 whistles on high, then simmer for 5 minutes. Let the pressure release naturally.
Blend the potato, 1 tbsp of cooked chickpeas, curd, and a splash of water into a smooth puree.
Heat mustard oil until smoking hot. Add onion, ginger, and chopped green chilies. Cook until golden.
Add turmeric, red chili powder, coriander powder, and chana masala. Mix well.
Pour in the curd mix and cook, stirring, until the oil begins to separate from the gravy.
Add the remaining cooked chickpeas and cooking liquid. Season with salt and sugar, and simmer until thick and mushy.
Prepare a tadka with slit green chilies and ginger juliennes crackled in hot ghee with kasuri methi and a pinch of hing. Pour over the chole. Garnish with coriander leaves and serve.
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Adding a pinch of cooking soda while pressure cooking helps soften the chickpeas.
Can I use canned chickpeas instead of dried?
Yes, you can use canned chickpeas. However, adjust the cooking time as they are already cooked.
What is the purpose of the tadka?
The tadka adds an aromatic finish and enhances the flavor of the dish.
Can I substitute mustard oil with another oil?
Yes, you can use any cooking oil, but mustard oil adds a distinct flavor.
Is it necessary to soak the chickpeas overnight?
Soaking helps in cooking the chickpeas evenly and reduces cooking time.
What can I use instead of chana masala?
You can substitute with garam masala, but the flavor profile will be slightly different.
