By Nikita Toppo
Treat your family with this delicious and quick chhole for lunch.
1 cup-soaked chickpeas, 2 tsp oil, 1 dried bay leaf, 1 cinnamon stick, ½ tsp cumin seeds, 1 onion (finely chopped), 1 tsp ginger-garlic paste, 2 tomatoes (finely chopped), 1 tsp Kashmiri red chilli powder, ½ tsp turmeric powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp amchur, ½ tsp garam masala powder, 2-3 tsp coriander leaves (chopped), 2 cups water, Salt as needed
In a pressure cooker, heat oil. Add dried bay leaf, cinnamon stick and cumin seeds. As they splutter, add onions and fry until translucent.
Add ginger-garlic paste and cook for a minute or two, then add tomatoes and cook for a couple of minutes.
Add all the spice powders and salt and cook it for 2-3 mins. Now add the soaked chick peas.
Add water and mix well. Let it come to a boil. Pressure cook for 3-4 whistles on medium flame.
Check for salt and spices, add finely chopped coriander leaves. Serve hot with bhature, roti, poori, rice or pulao.