Chhole

Chick Pea or Channa is eaten all over India, each rehgion cooking it in its own unique style. Using local spices and eaten combined with the local staple like rice, rotis, bhaturs, parathas, pooris or even bread. It is enjoyed both by vegetarians as well as non vegetarians alike. While in the West and North it is cooked in a basic onion - tomato gravy , down south it is cooked in a typical coconut gravy. This recipe is for the North Indian preparation commonly known a Chhole or Choley.

1 cup of white chick peas/ channa soaked overnight, will yeild about 2 1/2 cups of chick peas. 2 onions chopped, 2 tomatoes - chopped, 1 tbsp ginger garlic paste, 2 tablespoon oil, 2 , 1" sticks cinnamon, 2 big black cardamoms , 4 cloves, 2 tej patta/ bay leaves, 1 tsp each of turmeric, red chilli powder, 2 tsps coriander powder, 1 tsp cumin powder, 2 tsp garam masala powder, salt to taste, green coriander leaves finely chopped.

Heat oil. Add in the cinnamon , cloves and cardamom. Add chopped onion, when light brown , add ginger garlic paste, when fragrant and brown, add tomatoes.Cook till oil separates. Mix together red chilli powder, turmeric, corainder and cumin powders , add a little water and mix into a smooth paste. Add it to the onion tomato mixture. Cook till oil separates. Add in the soaked chick peas and salt as desired. Mix well and add 2 cups water. Cook till the chick peas are tender. Reduce gravy as per requirement ( for rice keep a thin gravy , for rotis or pooris, reduce till semi liquid). Add garam masala powder and green coriander.
Serve Hot.