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How To Boil Chole
| Main ingredients | Chickpeas (chole/kabuli chane), Tea leaves, Dried pomegranate seeds, Dried Indian gooseberry, Salt |
| Cuisine | Indian |
| Course | Main course vegetarian |
| Prep time | 6-8 hours |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup chickpeas (chole/kabuli chane), soaked for 6-8 hours
- 2 tablespoons tea leaves
- 1 tablespoon dried pomegranate seeds (anardana)
- 1 tablespoon dried Indian gooseberry (amla) pieces
- Salt to taste
Method
- Take a small muslin cloth, place tea leaves, dried pomegranate seeds and dried Indian gooseberry pieces in the centre, collect the edges of the cloth and tie it into a knot to make a potli.
- Drain the chickpeas and put into a pressure cooker. Discard the water used for soaking.
- Add 4 cups fresh water, the prepared potli and salt. Place the cooker on heat, cover with its lid and cook on medium heat till 3-4 whistles are given out.
- Open the cooker once the pressure has reduced completely.
- Discard the potli and use the chole as a base for various recipes.
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