Kadai Chole

Ingredients                 

• 2 cups chickpeas (kabuli chana)        
• 1 tablespoon tea leaves                
• 2 dried Indian gooseberry (amla)    
• 2 tablespoons chole masala                 
• 1 teaspoon red chilli powder            
• 1 tablespoon coriander powder            
• 1 teaspoon cumin powder                
• 1 teaspoon dried mango powder (amchur)     
• ¼ teaspoon garam masala powder        
• Salt to taste
• 4 tablespoons ghee                     
• 1 inch ginger piece, cut into strips             
• 2-3 green chillies, slit            
• 1 medium tomato, quartered             
• 1 teaspoon carom seeds (ajwain)            
• 1 tablespoon fresh chopped coriander leaves

Method

1. Soak chickpeas in water overnight. Tie up the tealeaves and amla in a small piece of muslin cloth and place with chickpeas in pressure cooker. Cook till done. Chickpeas will get a nice brown colour. Discard the potli. 
2. Place the chickpeas in a large bowl. Add chole masala, red chilli powder, coriander powder, cumin powder, amchur, garam masala powder and salt. Mix well.
3. Heat ghee in a small non-stick pan. Meanwhile also heat a wok. Transfer the chickpeas mixture into it. Add a few ginger strips, green chillies and tomato quarters.
4. Add carom seeds in the hot ghee and add this tempering immediately to the chickpeas. Mix well and cook for 2-3 minutes.
5. Serve hot garnished with chopped coriander leaves.

Nutrition Info