Step-by-Step Instructions

1. 1.Boil the Chickpeas

   In a pressure cooker, add 3 cups of water, salt as per taste, 1/4 tsp turmeric powder, and 1 tsp oil. Then add 1 cup of Kabuli Chana (chickpeas) that has been soaked for 6-7 hours, along with 1 tsp of washed chana dal. Close the lid and pressure cook for 8-10 whistles until the chickpeas are soft and tender.

2. 2.Prepare the Tempering

   Heat 2 tsp of Amul Cow Ghee in a separate pan. Add 1 bayleaf, 2 cloves, 2 cardamoms, and 2 black peppercorns. Sauté for a few seconds until fragrant. Then add 1 tsp each of garlic paste, ginger paste, and green chilly paste. Sauté these pastes well until the raw smell disappears, about 1-2 minutes.

3. 3.Combine and Thicken

   Add the boiled chickpeas to the tempering mixture. Mix well. Pour in 2-3 tablespoons of besan paste (gram flour mixed with a little water) and stir continuously to avoid lumps. Then, add 2-3 teaspoons of beaten fresh Amul curd (dahi) and mix thoroughly. Continue to stir until the curd is fully incorporated and the mixture starts to thicken.

4. 4.Adjust Consistency and Finish

   Add some of the reserved water from boiling the chickpeas to achieve the desired gravy consistency. Stir and let it simmer for 2-3 minutes until the flavors meld and the gravy thickens slightly. Finally, add fresh chopped coriander (hara dhaniya) and mix.

5. 5.Serve

   Transfer the Dahi Wale Chole to a serving bowl. Drizzle with red chili oil for a vibrant color and extra flavor, and garnish with more fresh coriander. Serve hot with puri, aloo sabzi, sliced onions, and green chilies.