I learnt Cholle from net.
Chick Peas (Garbanjo Beans) --- 1 Cup
Oil --- 3 Table spoons
Hing (Asafitida) --- Pinch
Cumin Seeds --- 1 Tea spoon
Besan (Gram Flour) --- 1 Tea spoon
Tomato Puree --- with one large tomato
Ginger Paste --- 1 Tea spoon
Green Chilies --- 1 Tea spoon (Finely Chopped)
Turmeric Powder --- ½ Tea spoon
Red Chilly Powder --- ½ Tea spoon
Coriander Powder --- 3 Tea spoons
Salt --- 1 tea spoon
Garam Masala --- ¼ Tea spoon
Lemon Juice --- Optional
Cilantro --- for Garnish
Soak chickpeas in water in the morning to make this side-dish in the evening. The picture is taken after they are well soaked.
Boil 5 medium size or 3 large tomatoes in a pressure cooker for a whistle … peel the skin of tomatoes and grind them to a paste.
Cook the chick peas with salted water in a pressure cooker for 3 vigils.
Drain the water from chick peas by using a colander… keep it aside.
Heat oil 3 Table spoons of oil in a deep pan with Medium High.
Add pinch of Hing into the deep pan.
Add a Tea spoon of cumin seeds.
Add a Tea spoon of Besan.
Stir it to roast for few seconds till the besan comes to golden brown.
Add Tomato puree which you made a kept aside.
Add a Tea spoon of Ginger paste.
Add half a Tea spoon of Turmeric powder.
Add half a teaspoon of Red Chilly Powder.
Add 3 teaspoons of Coriander powder.
Keep stirring for couple of minutes…still the tomato puree is leaving the oil.
Add Chick peas and stir them along with the mixture.
Add one teaspoon of Salt.
Add Half a cup of water.
Let this be simmer by cover the pan with a lid for about 10 minutes.
Press some of the stiffies partially.
Add quarter teaspoon of Garam Masala.
Transfer the curry to a serving bowl.
If you want you can add Lemon Juice… this is optional.
Finally, Garnish the dish with Cilantro.
Have it with pulka or chapathi along with sliced onions.