Chhole Masala

✍︎ Recipe by: Devika Modi | ⏱ Cook Time: 50 Mins

Ingredients

  • 250g dried chickpeas
  • 50g vegetable oil or ghee (about 4 tablespoons)
  • 1 teaspoon Shayona Cumin Seeds
  • 1 tablespoon ginger paste
  • 1 tablespoon chilli paste
  • 3 medium tomatoes, finely chopped
  • 4 teaspoons Shayona Chhole Masala
  • 400ml water
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon lemon juice
  • Fresh coriander leaves, chopped (to garnish)
  • Fresh ginger, finely shredded (to garnish)
  • Salt, to taste

Instructions

  • Wash the chickpeas thoroughly and soak them in plenty of water overnight. Drain and rinse in the morning.

  • Heat the oil or ghee in a pan over medium heat. Add Shayona Cumin Seeds and allow them to crackle. Stir in the ginger and chilli paste and sauté for 30–60 seconds until fragrant.

  • Add the chopped tomatoes and 3 teaspoons of Shayona Chhole Masala. Cook on medium heat, stirring occasionally, until the mixture thickens and the oil begins to separate from the masala.

  • Add the soaked chickpeas and mix well to coat them with the masala and leave covered on a low flame for 25 minutes.

  • Transfer the mixture to a pressure cooker. Add 400ml water and the bicarbonate of soda and cook for about 20 minutes or 1 whistle. Allow the pressure to release naturally.

  • Open the cooker and add the remaining 1 teaspoon of Shayona Chhole Masala and the lemon juice. Stir well and simmer uncovered for a few minutes to adjust consistency. Add salt if needed.

  • Garnish with fresh coriander leaves and shredded ginger.

Serve

Serve hot with bhature, naan, roti, or rice.

Cooking Time

Approximately 55-75 minutes, including preparation and cooking. Cooking time may vary with larger quantities.