About the Recipe
Savor the bold, tantalizing flavors of Chikkad Choleāan Indian delight bursting with spices. This hearty chickpea curry promises delightful and delicious indulgence!
Ingredients
Ingredients:
1 cup of chole (kabuli chana or chickpeas)
3-4 dried amla (Indian gooseberry)
1 bay leaf
2 black whole cardamom pods
1/2 tsp baking soda
3 cups of water for pressure cooking
Special Chole Masala:
2 tsp chole masala (any brand)
1 tsp coriander powder
1 tsp dried mango powder (amchur)
1/2 tsp pomegranate powder (anardana)
1/2 tsp black salt (kala namak)
1/2 tsp turmeric powder
3/4 tsp garam masala powder
Regular salt to taste
Preparation
Preparation:
Begin by soaking the chickpeas in water for 6-8 hours.
In a pressure cooker, add the bay leaf, black cardamom pods, baking soda, and enough water to just cover the chickpeas. Pressure cook for 5-6 whistles. Allow the pressure to release naturally.
Transfer the cooked chickpeas to a separate container, reserving the stock. The stock will thicken as it cools.
Seasoning:
Add the special chana masala to the chickpeas and thoroughly coat them.
In a small pan, heat clarified butter (ghee) until warm, then pour it over the chickpeas and mix well. Allow it to sit undisturbed for 10 minutes.
Cooking:
Transfer the chickpeas and the reserved stock to a pan. Mash a few chickpeas to achieve the desired consistency.
Cover and cook on low heat for 10 minutes.
Garnish:
Garnish the chikkad chole with fresh coriander and julienned ginger.
Serving:
Enjoy this dish with roti, naan, bhature, or steamed rice.
This traditional Chikkad Chole recipe offers a delightful and flavorful experience.