Chickpeas recipe (Chhole masala recipe)

 Today we will make 'Chhole(Chickpeas) masala recipe'.

Ingredients for making this recipe is written below:

1. White Chhole( Chickpeas): 500 gm ( serve 4 persons)
2. Baking soda : 1/4 tea spoon 
3. Tea : 1 table spoon 
4. Salt : according to your taste 
5. Refined oil : 1/2 small bowl( or 2 ladles)
6. Big cardamom(badi elaichi): 1
7. Green cardamom(hari elaichi): 2
8. Clove(laung) : 2
9. Jeera ( Cumin seeds) : 1/2 tablespoon
10. Coriander(dhania) powder: 1 tablespoon
11. Onion : 2 medium size 
12. Garlic(lehsun) paste : 1/2 tablespoon
13. Ginger(adrak): 1/2 tablespoon 
14. Tomato : 2 
15. Pomegranate dried seeds (anardana in hindi) : 1/2 tablespoon 
16. Turmeric(Haldi) powder: 1/2 tea spoon 
17. Green chilli (hari mirch): 2 ( finely chopped)
18. Red chilli (lal mirch) powder: 1/2 tea spoon
19. Black pepper powder ( optional): 1/4 tea spoon
20. Garam masala powder  ( or chhole masala powder  ) : 1/2 tablespoon
21. Fresh coriander:  1 tablespoon(finely chopped)
22. Water

Pre-Preparation:

• Soak 'chhole' overnight or for nearly 8 hours. If you not soak chhole then it will take much time to become soft.

Procedure:

• Put chhole in Pot or pressure cooker for boiling.Put 4 times water. Put 1/2 tablepoon of salt. Turn gas on full flame .Boil for 25-30 minutes or till chhole become soft. You can check by pressing with fingers. If chhole are soaked then Boiling time for pot is 30 minutes and pressure cooker is 20 minutes.If chhole are not soaked then nearly double time for boiling.
• While chhole are boiling, put frypan on gas for making masala. On medium flame , put refined oil ( nearly 2 ladles). When oil become hot. Put zeera, 1 big cardamom , 2 green cardamoms, 2 cloves ,   garlic paste , ginger paste, finely chopped green chillies . After 1 minute , put chopped onions ( or onion paste).Saute and stir for nearly 5 minutes on medium flame. Keep stirring after 2-3 minutes to avoid sticking masala on pot.Add Turmeric powder(haldi), red chilli powder, black pepper powder,  Add chopped ( or paste) tomatoes .Add salt to taste. Saute for 2 minutes and add 2 or 3 tablespoons of water in it.cover the lid.  Saute  for 5 minutes on low  flame . Saute and again cover the lid and stir for 5 minutes. When masala looks oily and aromatic . Turn off the gas. 
• On the other side chhole are boiling. Now, in other pot , boil half bowl water and put 1 tablespoon tea in it. Boil it for 5 minutes.Now , strain this to get only water .  When chhole boiled for 20 minutes . Put the strained tea water in chhole and also add 1/4 teaspoon baking soda. Continue boiling for 10 or 15 minutes. Boil until chhole become soft. Now, drain this chhole water to get only chhole.
• Now, add this chhole to the masala we made before. Add crushed dried pomegranate seeds. Put 4 bowls of water in it. Now, boil this for 20 minutes on full flame . Now, cover the lid and boil for 15 minutes on low flame.Boil until the level you need curry condensed or diluted.Turn the gas off. 
• Add 1/2 tablespoon Graham masala powder ( or chhole masala powder).For garnishing, add finely chopped fresh coriander. 
• Finally, Chhole masala recipe is ready to serve.