Chole

Ingredients:

• 100gm chickpea (chole)
• 2 medium tomatoes
• ½ piece ginger
• 1 green chilli
• 3 tablespoon oil
• 1 teaspoon cumin seed (jeera)
• 1 tablespoon coriander powder (dhania)
• ½  teaspoon turmeric (haldi)
• ½  teaspoon red pepper adjust to taste
• ½  teaspoon salt adjust to taste
• ½  teaspoon garam masala

Method:

1. Drain the liquid out of the chickpeas and rinse the chick peas well.
2. Blend the tomatoes, green chillies, and ginger to make a puree (or you can take sauce and ginger garlic paste).
3. Heat the oil in a pressure cooker. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
4. Add cumin seeds.
5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chilli powder and cook for about 4 minutes on medium heat.
6. Add the garam masala and let it cook for another minute.
7. The mixture will start leaving the oil.
8. Add salt and one half cup of water and let it cook covered for 4 to 5 minutes on medium heat covered.
9. Add the chickpeas and mash them lightly with a spatula so they soften Note: add more water as needed to keep the gravy consistency to your liking, close the lid and let it cook on low heat for 7 to 8 minutes.