Chikkar Chole

Passos8

1. 1

   Pas 1. Soak the chickpeas

   8 h

   Soak the chickpeas overnight / 8 hrs. Drain & rinse well.

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2. 2

   Pas 2. Pressure cook the chana

   5 min

   Pressure cook the chana with the halved potato, bay leaf, a pinch of cooking soda, salt & enough water to cover — about 4–5 whistles on high, then simmer 5 minutes. Let the pressure release naturally.

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3. 3

   Pas 3. Blend the potato

   Into a mixer add the potato, 1 tbsp of cooked chickpeas, curd & a splash of water — blend to a smooth puree.

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4. 4

   Pas 4. Cook the onion mixture

   Heat mustard oil until smoking hot. Add onion, ginger & chopped green chilies & cook until golden.

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5. 5

   Pas 5. Add the spices

   Add turmeric, red chili powder, coriander powder & chana masala. Mix well.

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6. 6

   Pas 6. Cook the curd mix

   Pour in the curd mix & cook, stirring, until the oil begins to separate from the gravy.

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7. 7

   Pas 7. Simmer until mushy

   Add in the remaining cooked chickpeas and cooking liquid. Season with salt & sugar, & simmer a few minutes until thick & mushy — that's the chikkar.

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8. 8

   Pas 8. Temper and garnish

   Finish with a tadka of slit green chilies & ginger juliennes crackled in hot ghee with kasuri methi and a pinch of hing, poured over. Garnish with coriander & serve.

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