Step-by-Step Instructions

1. 1.Prepare Chole for Pressure Cooking

   Add water to a pressure cooker. Add salt as per taste, 1/4 tsp turmeric powder, and 1 tsp oil. Add 1 cup of choley (soaked for 6-7 hours) and 1 tsp washed chana dal. Pressure cook for 8-10 whistles (approximately 15-20 minutes on medium heat). The proportion of water to chole should be 3:1 (3 cups water for 1 cup chole).

2. 2.Prepare the Tempering (Tadka)

   Once the pressure cooker cools down, open it and check if the chole are soft. Heat 2 tsp Amul cow ghee in a separate pan. Add 1 bayleaf, 2 cloves, 2 cardamom, and 2 black pepper. Sauté for a few seconds until fragrant.

3. 3.Add Aromatics

   Add 1 tsp garlic paste, 1 tsp ginger paste, and 1 tsp green chilly paste to the pan. Sauté well for 1-2 minutes until the raw smell disappears and the mixture is fragrant.

4. 4.Combine with Chole and Thicken

   Add the boiled chole to the tempering mixture and mix well. Pour in 2-3 tsp of besan (gram flour) slurry (made by mixing besan with a little water). Mix thoroughly and cook for 1-2 minutes until it starts to thicken.

5. 5.Incorporate Curd and Simmer

   Add 2-3 tsp of beaten fresh curd (dahi) to the chole mixture. Stir well to combine. Add some of the reserved chole boiling water to achieve the desired consistency. Mix and let it simmer for 3-5 minutes until the flavors meld and the curry thickens slightly.

6. 6.Garnish and Serve

   Garnish with fresh coriander leaves. For an extra touch, top with a drizzle of red chili oil. Serve hot with puri, aloo sabzi, sliced onions, green chilies, and a lemon wedge.