| Chole |
Servings: 4
Ingredients:
| • Garbanzo beans, dried | 1 cup | |
| • Water | 3 cups | |
| • Oil, canola | 3 Tbsp | |
| • Onion | 1/2, chopped fine | |
| • Asafetida | pinch | |
| • Ginger, grated | 1 tsp | |
| • Garlic paste | 1 tsp (1 cube Dorot frozen) | |
| • Green chili | 1 | |
| • Tomatoes, diced | 1, 14 oz. can, pureed | |
| • Cumin powder | 1/2 tsp | |
| • Coriander powder | 1 tsp | |
| • Turmeric | 1/2 tsp | |
| • Red Chili powder | 1/4 tsp | |
| • Chole masala or Chana Masala |
1 tsp | |
| • Salt | 1 tsp | |
| • Fresh cilantro | 1 or 2 Tbsp chopped | |
| • Lemon juice | 1 tsp | |
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Directions:
- Wash the beans, rinsing until the water runs off clear. Soak overnight or for at least 6 hours in 3 cups of water.
- Put the beans and the soaking water in a pressure cooker and heat until the pressure weight begins to dance. Lower the heat (3) and let it cook for about 10 minutes. Then release the pressure and open it up.
- In a small stainless steel Dutch oven, heat up the oil to a medium heat (4) and add in the onion. Sauté the onions until they are translucent. Reduce the heat to medium low (3) and add in the asafetida, ginger, chili and garlic. Cook a little more.
- Add in the tomato puree and the remaining spices. Sauté for about 15 minutes until cooked and blended into a paste. The oil will start to separate. Add a little water if needed to keep from sticking. You can use some of the pressure cooker water.
- Add in the beans with the water. Mix and boil for a few minutes. Add in the lemon juice. The final product should have a gravy sauce about the consistency of a can of baked beans in its tomato sauce.
- When serving, sprinkle some fresh chopped cilantro on top for garnish. Or optionally add a couple of Dorot frozen cubes of cilantro.
Notes:
Chole is also often called Chana Masala. Serve with brown basmati rice or chapatti/roti/nan. In the below meal, some plain yogurt is a good addition. It adds a little protein and is a good offset to spicy curries.
You can use canned garbanzo beans to save some time. Substitute 2, 15 oz. cans for the beans in the above recipe. Drain and rinse. Then you can skip the soaking and pressure cooking steps. Add fresh water as needed. Use less salt if the canned beans have salt added.
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