Step-by-Step Instructions

1. 1.Soak Chickpeas

   Take 1 cup of white chickpeas (chola) and soak them overnight in 2 cups of water. Ensure they are soaked for at least 9-10 hours for perfect boiling.

2. 2.Boil Chickpeas

   Transfer the soaked chickpeas along with the soaking water into a pressure cooker. Add 1/4 teaspoon of salt. Close the lid and cook for 8-9 whistles. After cooking, turn off the gas and let the pressure release naturally until the cooker cools down completely.

3. 3.Check Chickpeas and Drain

   Once the pressure cooker is cool, open the lid. Check if the chickpeas are perfectly boiled and soft enough to mash easily between your fingers. Drain the water from the chickpeas and transfer them to a separate bowl.

4. 4.Prepare Tempering (Tadka)

   Heat 4 teaspoons of oil in a pan or kadhai over medium heat. Once the oil is hot, add 1 bay leaf, 1 black cardamom, and a 1/4 inch piece of cinnamon stick. Let them splutter and release their aroma.

5. 5.Add Aromatics

   Add 1/4 teaspoon of black mustard seeds, a pinch of asafoetida (hing), 1/4 teaspoon of grated ginger, and 1 chopped green chili to the pan. Fry these ingredients for a few seconds until they are fragrant and the ginger is lightly browned.

6. 6.Add Tomatoes and Turmeric

   Add 1/4 teaspoon of turmeric powder and 2 grated tomatoes to the pan. Mix well with the tempering. Grating the tomatoes instead of pureeing them gives a better texture.

7. 7.Add Dry Spices and Cook Gravy

   Add 1/4 teaspoon of salt, 1/4 teaspoon of red chili powder, 1/4 teaspoon of garam masala, 1/4 teaspoon of homemade chola masala, and 1/2 teaspoon of coriander powder. Mix all the spices thoroughly with the tomato mixture. Cook the gravy until the oil separates from the mixture, indicating that the spices are well cooked.

8. 8.Combine with Chickpeas and Sugar

   Add the boiled chickpeas to the cooked gravy. Also, add 5-6 sugar grains. Mix everything together well, ensuring the chickpeas are coated with the gravy. The sugar helps to balance flavors and prevent gas/bloating.

9. 9.Adjust Consistency and Simmer

   Pour in 1/4 cup of water to adjust the gravy's consistency. Mix well and let the chole masala simmer for a few minutes, allowing the flavors to meld and the gravy to thicken slightly. If you prefer a thinner gravy, add a little more water; for a thicker gravy, simmer longer.

10. 10.Garnish

    Once the chole masala reaches your desired consistency, garnish it generously with fresh coriander leaves.

11. 11.Serve Hot

    Serve the hot chole masala in a serving dish, garnished with fresh coriander, onion rings, and a lemon slice. Enjoy this versatile dish with bhatura, aloo tikki, samosa, rice, roti, or puri.