a. Chickpeas/Chole - 2 cups
b. Onion - 1 small(paste)
c. Onion - 1 small(chopped)
d. Green Chillies - 5 to 6 nos
e. Garlic - 4 small cloves (mashed)
f. Ginger paste - 1/2 tsp
g. Red chilly dry - 2 nos
h. Bay leaf - 1 nos
g. Cinnamon -1 nos.
h. Cardamom - 1nos.
i. Turmeric powder - 1 tsp
j. Red Chilly powder - 2 tsp
h. Cumin powder - 1/2 tsp
k. Oil
l. Tomato puree/sauce
Salt to taste.
Keep the chickpeas dipped in water for 6-7hrs so that they become soft.Drain the peas and wash them.Pour 500ml water in a pressure cooker.Put the washed chickpeas in the pressure cooker and cook for 6-7 whistles.
Take oil in a wok and heat it.Put cardamom and cinnamon in the oil and fry them till they turn brown.Take them out of oil.Add bay leaf and dry red chillies and stir it.Add chopped onions and chopped green chillies.Keep stirring til the onions turns to light golden color.Add garlic paste, onion paste and stir it.Add ginger paste,turmeric powder,cumin powder and red chilly powder.Stir them till oil separates.Add 1tsp tomato puree/sauce and stir it.Add the cooked chickpeas along with the leftover water which was used to cook the chickpeas in wok.You may pour some hot water if required.Simmer till the gravy thickens.Add salt to taste.
Serve with hot poori,bhature,veg pulao and chapattis.
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