Recipe was here: https://www.youtube.com/watch?v=XTNDdHtSwd8
Could be sped up with pre-bought chole masala, perhaps. I only used 1/2 tsp chili and that was spicy enough. I also omitted the tadka and it was still great.
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Soak 1 c dried chickpea overnight
pressure cook ~6 min, let depressurize for another 10
- 2 black tea bags
- 2.5 - 3 cups water
- salt to taste (1 tsp)
- 1/8 tsp baking soda
2 bay leaves
1-2 cinnemon sticks
2 black cardamom
3-4 cloves
2-3 green cardamom
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Dry masala:
salt to taste
1/2 tsp chili powder
1/2 tsp turmric
1 tsp coriander
1 tsp garam
1 tsp cumin powder
1/4 tsp asofaetida
1 tsp dried fenugreek powder
1 tsp dry mango powder
1 tsp roated anadra powder
[ I didn't have these last two so I added ~ 1 tsp tamarind pulp]
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drain chickpeas but reserve water.
3 Tbsp oil
1 med onion (paste or mince) saute
1 tsp ginger/garlic paste saute 1-2 min
2 med grated or pureed tomatoes (I used 1/2 can TJ "tomato sauce")
cover and cook for another minute
add chole masala and mix
add boiled chickepea and some of the chickpea water until it looks like a good consistency
cover and cook for 2 min
open lid and mash a bit to make gravy thicker
cover and cook until oil separates.
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tadka:
3 tbsp oil
2-3 chopped garlic cloves
(ok to brown them)
2-3 green chillies, 1 tbsp roasted cumin powder
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Fry together for 1 min, then pour over top before serving
