Chole Chawal

How to Prepare

1. Rinse and soak chickpeas overnight (8-10 hours) in water.
2. Drain the soaked chickpeas and pressure cook with 10 cups of water
3. 2 tsp salt, and tea bags for 3 whistles or until soft (about 20 minutes).
4. Heat 6 tbsp oil in a large pot over medium heat. Add cumin seeds and let them splutter.
5. Add chopped onions and sauté until golden brown (about 8-10 minutes).
6. Add ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
7. Add chopped tomatoes and cook until they turn mushy (about 5-7 minutes).
8. Add chole masala, red chili powder, turmeric powder, and coriander powder. Mix well and cook for 2-3 minutes.
9. Add the cooked chickpeas along with the water they were cooked in. Mix well.
10. Add salt to taste and simmer for 15-20 minutes until the gravy thickens.
11. Garnish with chopped coriander leaves and serve hot with rice or bhature.
12. For rice: Rinse 10 cups of basmati rice and soak for 30 minutes. Cook with 20 cups of water and a pinch of salt until fluffy (about 15-20 minutes).