Chholey masala

            There are times when I just hate to enter the kitchen, cut a whole bunch of vegetables and cook. So that time Chholey comes for my rescue. Moreover  I feel there is something about this dish is so comforting. It taste better if cooked way ahead of time like 4-5 hours so that all the spices blend together nicely.

INGREDIENTS:

White chickpeas dry - 1 cup
Oil - 2 tbsp
Onion shopped - 1 large
Ginger garlic paste - 2 tsp
Tomatoes chopped - 2 large
Bay  leaves - 2
Cloves - 3
Cinnamon sticks - 2
Turmeric powder - 1tsp
Chilli powder - 1 tsp
Chholey masala - 2 tsp
Coriander leaves - 2 tbsp
Salt to taste

METHOD:

• Soak the chickpeas for 8-10 hours in enough water. Then pressure cook chickpeas using enough water, turmeric powder, salt and the whole spices(Bay leaves, cloves, cinnamon sticks). Keep aside.
• Puree the tomatoes in a blender. Keep it aside.
• Heat oil in a pan add onions and saute it till light brown.Then add ginger garlic paste and saute it for another 4 mins.
• Add tomato puree, chilli powder and chholey masala and keep cooking until oil separates.
• Then add the cooked chickpeas along with the water and simmer it for 8-10 mins. so that all the spices will blend in nicely.
• Garnish with coriander leaves and serve hot with roti or steam rice. you can squeeze in little lemon juice too. Tastes even better the next day :-).

Makes 2 servings.