Chick Peas Curry (Chole)

Difficulty Rating 3 (pressure cooker needed)

Chick peas, soaked for at least 3 hours and pressure cook – 2 cups (or use 2 cups canned)

Onions – 2 medium

Oil as needed

Curry leaves – 5=6

Green chilies – 4 (adjust to taste)

Tomato – ½

Ginger Garlic Paste – 1 Tbsp

Chili Powder – ½ tsp

Garam masala – ½ tsp

Chole Masala – ½ tsp (optional)

Coriander leaves – 2 Tbsp

Bay leaves – 2

Cloves – 4

Cinnamon – 1 stick

1.  Heat oil in a pan, add bay leaves, cloves, and cinnamon until they pop. 

2.  Add onions and fry them until golden brown.

3.  Add green chilies, curry leaves and ginger garlic paste and fry until the raw smell is gone.

4.  Add the tomatoes until they break down.  Add salt, turmeric, red chili powder, garam masala and chole masala and mix.

5.  Let it continue to cook until everything drys out.

6.  Add the cooked Chana dal (chck peas). 

7.  Cook for about 5 minutes.  It should be dry and stick together a little bit.

8.  Garnish with the coriander leaves and remove from heat.

9.  Serve hot with flat bread.