It was raining cats and dogs here, so glad it's gone! But the mercury is dropping :((
Here is a simple curry to warm up your inner souls.
Chole, Channa or chick peas curry has many variations in every house hold. Using the tea bags to cook the chick peas gives a nice dark color to the curry.
It goes very well with rice, chapathi's, pita bread, toast ,or to eat it by itself, you name it!
- 1 & 1/2 cup dry chick peas soaked in water overnight ( can use canned ones)
- 1 medium onion finely chopped
- 3/4 cup petite diced tomatoes
- 1/2 tsp cumin powder
- 1/2 tsp Coriander powder
- 1 tsp red chilli powder
- 1/2 tsp Garam masala powder
- 1/4 tsp dry mango powder ( optional)
- salt to taste
- 1tbsp oil
- 2 whole green cardamom
- 1 tsp cumin seeds
- 1 tea bag ( optional)
- Jaggery/ brown sugar a little ( optional)
- Pressure cook the chick peas with whole cardamom, tea bag (optional) and water up to a an inch above the chick peas for 5-6 whistles. If cooking on stove top, it may take a very long time and I''ve never tried. Turn the heat off.
- In a heavy bottomed or deep pan, add the oil.
- Once hot add the cumin seeds and let them sizzlze.
- Add the onions and fry till slightly brown.
- Add the diced tomatoes and fry till the mixture is dry and oil starts to separate out. This may take 4-5 mins. Make sure you cover the pan, or be prepared for a tomato splash!
- Add all the dry spices, cumin, coriander, garam masala, chilli and dry mango powder and saute till the raw smell goes away.
- Discard the tea bags, but drain and reserve the water in which you cooked the chick peas. If using canned ones, add them after rinsing to the tomato, onion mix at this point.
- Add some of the cooked water, salt to taste and combine everything well.
- If the curry is too thick add more water till you get the consistency you want.
- Adjust spices according to your taste.
- Let it come to a boil and simmer for 5-7 mins.
- Add a pinch of brown sugar or jaggery to taste. this is totally optional.
- Garnish with cilantro and serve hot.