Sarab's simple Kitchen: Kabuli Chole (Chickpea) Curry Recipe

Total Time- 45 Minutes.
Cook Time: 35 Minutes.
Prep Time: 10 Minutes.

Ingredients:

Kabuli chole / chickpeas -2 cups
Onions-2-3 (finely chopped)
Tomatoes-2-3
Ginger-1 tbs crushed
Turmeric powder - 1/2 tbs
Green Chilli-2-3
Dry methi - 2 tbs
Tamarind paste - 1 tbs
Salt to taste
4 to 5 cups of water for pressure cooking the chickpea
Green coriander (chopped)

Direction: How to Cook this Recipe.

1. Wash and soak chole (Chickpeas) in enough water overnight, add enough amount of water as the Chickpeas increase in size after soaking, rinse the soaked Chickpeas.

2. To give dark colour to Chickpeas add 1 black tea bag.

3. In a pressure cooker add Chickpeas along with tea bag (2-3) and add enough water so there is at least 2 inches of water above Chickpeas (4-5 cups of water)

4. Boil the Chickpeas for 30 minutes in pressure cooker or boil until you hear 3-4 whistles. The Chickpeas should be cooked well or softened.

5. Once this is done, wait for the pressure to release completely before opening the cooker.

6. Now open the lid and wash Chickpeas with filter water to remove tea bags and drain all the excess water.

7. Heat oil in a pan or kadhayi, add chopped onions and saute till the onions turn light brown, now add green chilli (chopped), ginger, and tomatoes saute them, till they become soften and then add turmeric powder. You can also add garam masala powder(optional) stirr.

8. Add the boiled Chickpeas, stir well, add salt to taste and add dry methi (fenugreek) and 2 tbsp of tamarind and stir and then add 2 cups of the stock in which the Chickpeas was boiled or you can also add water instead. if you want dry chole(chickpea) then don't add too much water,just add some water as per your quantity & mix it well. Now cook for 7-8 minutes.

9. Garnish with chopped coriander leaves.