Chole Kulche

Ingredients

• 2 cups white chickpeas
• 2 onions
• 2 tomatoes
• 1 tbsp ginger-garlic paste
• 1 tsp cumin
• 1 tsp garam masala
• 1 tsp anardana powder
• 4 kulchas
• Coriander
• Green chutney
• Salt to taste

Instructions

1. 1

   Soak 2 cups white chickpeas (kabuli chana) overnight. Drain. Pressure cook with 4 cups water, 1 tsp salt, and 2 tea bags (for color) for 5-6 whistles until tender. Discard tea bags and reserve the liquid.

2. 2

   Heat 2 tbsp oil in a pan. Add 1 tsp cumin and let it splutter. Add 2 finely chopped onions and saute for 6-7 minutes until deep golden brown - this gives the chole its rich color and flavor.

3. 3

   Add 1 tbsp ginger-garlic paste and cook for 1 minute. Add 2 chopped tomatoes and cook for 5 minutes until they break down. Add 1 tsp garam masala and 1 tsp anardana (dried pomegranate) powder - the anardana gives the tangy flavor characteristic of Delhi chole.

4. 4

   Add the boiled chickpeas and about 1 cup of the reserved liquid. Simmer uncovered for 15 minutes, mashing some chickpeas to thicken the gravy. The chole should be thick, not soupy.

5. 5

   Slice 4 kulchas and toast them on a tawa with a little butter until lightly charred on both sides.

6. 6

   Serve the hot chole topped with chopped onions, coriander, green chutney, and a wedge of lemon, alongside the toasted kulchas.

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