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Chole, also known as Chana, is a traditional Punjabi dish enjoyed throughout India. Chole is a spicy and tangy chickpea dish. This recipe post includes all of the necessary instructions as well as a step-by-step approach for cooking the chickpea curry. The tasty chickpea curry goes well with Bhature, Poori, Naan, Kulcha, Aloo Kulcha, or Aloo Paratha. They go well with rice, bread and pav as well. For the side dishes, serve with sliced onions, green chillies, and lemon wedges. This is a really substantial dish that may make you want to take a little nap after eating it. Ideal for weekends or vacations. But the best part about this recipe is that it uses no oil. It means you don't have to forego your health in order to enjoy this cuisine.
Ingredients-
• 250-gram chickpeas
• 1/2 cup coconut milk
• Salt, as needed
• 4-5 tamarind
• 1 onion
• 1/2 cup fresh grated coconut
• 6-7 dry red chillies
• 1 tbsp red chilli powder
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp black peppercorn
• 1-inch ginger
• 4-5 garlic cloves
Method-
1. The chickpeas should be soaked overnight before being pressure cooked for 2 to 3 whistles, or until they are tender.
2. The remaining nine ingredients on the list should be blended into a smooth paste with only a little water.
3. Stirring occasionally, cook this paste for 10 minutes or until the raw scent disappears.
4. Mix thoroughly after adding the coconut milk and tamarind extract.
5. Add the boiled chickpeas to the gravy once it begins to boil, taste and adjust the salt and water, then cover and simmer for 10 minutes at a low to medium temperature.
6. Switch off the stove and serve hot for the best taste.
