Mummy ke Sauce Wale Chhole

Know your Kolkata Food Blogger's event comes to an end with a big bang as I proudly present a very learned and experienced blogger Indrani Dhar who blogs from Recipe Junction. I got the oppurtunity to meet her quite later and have known her as a busy Mother of three beautiful children who balances her real life and blog life with elan. Her blog is a reflection of the loving and caring person that she is with recipes that are tried, tested and approved by her family. 
I had the most difficult time trying to choose one single recipe as her blog is enriched with several interesting and yummy recipes. I finally chose to recreate her Punjabi Chhole recipe which can be viewed here
Coming from a Sikh family, Chhole has been staple to our diet along with Bhaturas and sliced onions. But today I wanted to share my mother's no fuss and very yum recipe which we lovingly call Sauce wale Chole. After the initial boiling of the chole/chickpeas, they are tempered with very simple ingredients and then are mixed with some tomato ketchup which gives the unique yummy flavor. 
I love to have them with hot puris and some tamarind chutney. That is my absolute favourite Savoury side!

Ingredients: Serves 2-3

• 300 gms Kabuli chana/White Chickpeas
• 1 Tej patta/Bay leaf
• 1" dalchini/cinnamon stick
• 2 laung/cloves
• 1 badi elaichi/black cardamom
• Salt to taste

Tempering :

• 1 tsp jeera/cumin seeds
• 1 medium sized onion, chopped
• 2 medium sized tomatoes, chopped
• 1/2 tsp red chilli powder
• 1/4 tsp garam masala powder
• a pinch of turmeric powder
• 2 tbsp tomato ketchup

Garnish:

• Ginger julienne
• chopped Coriander leaves

Procedure :

Soak kabuli chana/chickpeas in water overnight.

Boil the kabuli chana in a pressure cooker with salt, bay leaf, cinnamon stick, black cardamom and cloves with water that should be 1" above the ingredients. 

After 1 whistle, reduce the flame to low and cook for 25 minutes.

Take oil in a pan for tempering and add cumin seeds. As they start browning, add the chopped onions. Cook till they turn brown and then add the chopped tomatoes. Cook for 2 minutes till the oil starts separating. 

Add turmeric powder,red chilli powder and garam masala powder.

Now add the boiled chickpeas and stir well. 

Cook on high flame to dry the water. 

Add tomato ketchup and stir well.

Adjust seasoning. 

Garnish with ginger julienne and chopped coriander and serve with hot puris, tamarind chutney and sliced onions

 

Happy Sauce Wale Chhole enjoying

Amrita