1 cup Chickpeas (chole)
21/2-inch Ginger, 3/4th of it shredded finely for garnish
2tsp. Garlic, finely crushed
2 Onions (chopped)
3 medium sized Tomatoes, chopped
2 Green Chilies, sliced
Finely chopped coriander leaves
2tsp. Ground Coriander
11/2 tsp. Ground Cumin
1/2tsp. Turmeric powder
1/2tsp. Garam Masala
1/2 - 1tsp. Red chili powder or as per taste
1 Tea Bag or 1 tbsp. black tea leaves tied in cheesecloth
2-3 tbsp. Oil
Salt to taste
Soak Chole in water overnight or for about 6 hours.
Cook chole with salt and enough water in the cooker for about 20 minutes or till fully done.
Drain, reserving 1 cup of cooking liquid.
Finely chop the remaining ginger.
Heat oil and sauté onions till golden. Then add garlic and chopped ginger and green chilies. Saute for 5 minutes.
Add tomatoes, coriander, cumin, turmeric and chili powder and saute over low heat until the oil separates.
Add chole, the reserved cooking liquid, salt and half of the coriander leaves.
Simmer, uncovered until the liquid has been absorbed.
Add a pinch of garam masala and serve chole sprinkled with the remaining garam masala, coriander leaves and shredded ginger.
Serve it with hot Puri or Bhatura.