Here's a simple recipe for cooking Chole, a delicious chickpea curry

 Chole, a delicious chickpea curry:

  Ingredients

- 2 cups dried chickpeas (or 2 cans of chickpeas, drained and rinsed)

- 2 large onions, finely chopped

- 3 tomatoes, finely chopped

- 4 cloves garlic, minced

- 1-inch ginger, grated

- 2-3 green chilies, slit (adjust to taste)

- 2 tablespoons oil or ghee (clarified butter)

- 1 teaspoon cumin seeds

- 2 teaspoons coriander powder

- 1 teaspoon cumin powder

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder (adjust to taste)

- 1 teaspoon garam masala

- Salt to taste

- 2 tablespoons chopped fresh cilantro leaves for garnish

- Water as required

Instructions

1.Prepare the Chickpeas (if using dried chickpeas)

    - Soak the dried chickpeas in water overnight or for at least 8 hours. Drain and rinse.

    - In a pressure cooker or large pot, add the soaked chickpeas with enough water to cover them. Cook until they are tender. If using a pressure cooker, it usually takes about 15-20 minutes after it starts whistling. If using a regular pot, it might take about 1 to 1.5 hours. You want the chickpeas to be soft but not mushy. Drain and set aside.

2. Cooking the Chole

    - Heat oil or ghee in a large pan or skillet over medium heat. Add cumin seeds and let them splutter.

    - Add the chopped onions and sauté until they turn golden brown.

    - Add the minced garlic, grated ginger, and slit green chilies. Sauté for another couple of minutes until the raw smell disappears.

    - Add the chopped tomatoes and cook until they turn soft and oil starts to separate from the masala.

    - Now add all the dry spice powders: coriander powder, cumin powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute or two.

    - Add the cooked chickpeas to the pan and mix well so that the chickpeas are coated with the masala.

    - Add salt to taste and mix well. Adjust the consistency by adding water if needed. Bring it to a gentle simmer.

    - Let the curry simmer for 10-15 minutes, allowing the flavors to meld together and the curry to thicken slightly. You can mash some of the chickpeas with the back of a spoon to make the curry thicker if you prefer.

    - Once done, turn off the heat and garnish with chopped cilantro leaves.

3. Serving

    - Serve hot with rice, naan, or any Indian bread of your choice.

Enjoy your homemade Chole chickpea curry!

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