This recipe uses chickpeas, which is a store house of protein, with good amount of fiber and low glycaemic index. This preparation can be eaten with rice or breads/ naan. It has a spicy and tangy flavor and very easy to make. It is regularly prepared in Indian households and a hot favorite in the Western world.
Ingredients 1 cup chickpeas
1 small onion, chopped
1/2 cup diced tomato
1 small stick cinnamon
1 tbsp ginger garlic paste
1 tsp red chili powder or to taste
1tsp turmeric powder
2-3 tsp Chhole masala or garam masala
Salt to taste
1-2 tbsp lemon juice
Chopped coriander for garnishing
Wash the chickpeas and soak them in water for 6-8 hours. Overnight soaking gives best results.
Drain the water. You will see that chickpeas have swollen by absorbing water.
Pressure cook, with water using slightly more than the volume of chickpeas.
After 2 whistles, lower heat and let cook for 5 minutes. The chickpeas should be soft and easily mashed.
In another pan, add oil then add cinnamon, bay leaf, cloves and fry for 2 min.
Add onion, ginger garlic paste and cook until it is soft and fragrant.
Add tomatoes and cook until it is soft and forms a gravy.
Add salt, turmeric, red chili powder and 'Chhole masala' or garam masala.
Add some water and bring to a boil. Add chopped coriander, cover and let simmer for 5-10 minutes.
Once cooked completely, sprinkle lemon juice and garnish with chopped coriander.