Cumin and mustard seeds
Soak chickpeas in water overnight or for 8-9 hours.Make sure to add 5 times more water while soaking as chickpeas gets increased in size after soaking with water.
Pressure cook chickpeas with water and salt for 4-5 whistles in pressure cooker.
For making gravy of Chole: Finely chop onions ,tomatoes ,coriander leaves.Keep it aside.
Make a paste of garlic, ginger. Keep it aside
Heat pan and pour oil in it.
Once oil gets hot add cumin seeds and mustard ,asafoetida in it.
Add ginger garlic paste and saute for a minutes.
Add curry leaves and chopped onions in oil and saute.
Once onion gets trancelucent add chopped tomatoes and saute for few more minutes.
Cook until tomatoes get mushy and switch off gas.
Let veggies cool completely and grind it with water to get fine paste.
Grind 2 tb spoon of cooked chickpeas with water to get fine paste.This paste is used to give thickness to chole curry.
HEat pan and add oil in it.make tempering of seeds.
Add bay leaf , cinnamon stick in oil.
add veggies gravy in oil and saute.
Add cooked chole , chole paste and all spice powders in it.
Mix all ingredients well and add water as per required consistency.
Sprinkle crushed kasoori methi on chole.
Cook chole curry for 10 minutes and switch off gas.
Serve hot chole with rice or bhatura.
You may like :
Mirchi ka salan recipe
Palak paneer recipe
Lemon rice recipe