Dry Chhole Masala

Ingredients

1 cup chickpeas (100 gm) soaked overnight
1 small onion, chopped
2 small tomato, chopped
3 pods garlic, chopped
1 green chilly, chopped
1" ginger piece, chopped
1 tsp cumin seeds
3 tsp Cholley masala powder
1/4 tsp turmeric powder
A pinch of asafoetida(hing)
1-2 bay leaves
1-2 cloves
1 tbsp oil
1 cup water (to boil chickpeas)
Salt to taste

Method

1. Boil the chickpeas in pressure cooker (adding cloves, turmeric powder, salt) for 15 min on low flame, after 1 whistle.
2. In a skillet heat oil and add cumin seeds and bay leaves. When cumin splutters add onions, green chillies and fry till onions are glossy.
3. Add chholey masala now, stir and add garlic, ginger and tomatoes. Fry till tomatoes leaves oils on skillet sides.
4. Add asafoetida and boiled chickpeas now, along with the leftover water in chickpeas.
5. Cook till water evaporates. Keep stirring occasionally to prevent burning chickpeas.
6. Garnish with chopped corriander leaves. Serve hot.