Step-by-Step Instructions

1. 1.Prepare Chickpeas for Boiling

   Transfer the overnight-soaked Kabuli chana (chickpeas) into a pressure cooker. Add 2 bay leaves, 1 chopped medium onion, 2-3 slit green chilies, 1 tsp salt, 3-4 whole garlic cloves, and a small piece of cinnamon stick. Pour enough water to cover the chickpeas.

2. 2.Pressure Cook Chickpeas

   Close the pressure cooker and place it on an induction cooktop or stove. Cook until the chickpeas are completely soft and well-cooked. This usually takes about 5-6 whistles or 15-20 minutes after the first whistle.

3. 3.Prepare Spice Paste

   In a bowl, combine 1 tsp red chili powder, 2 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp cumin powder, 1/2 tsp black pepper powder, 1 tsp garam masala powder, and 2 tsp chhole masala powder. Add about 1/4 cup of water and mix well to form a smooth paste. Set aside.

4. 4.Temper and Sauté Onions

   Heat 3 tbsp of oil in a separate pan (kadai). Once hot, add 1 bay leaf, 1 tsp cumin seeds, and 1/4 tsp asafoetida (hing). Let them splutter for a few seconds. Then, add 1 finely chopped medium onion and sauté until it turns golden brown.

5. 5.Cook the Spice Paste

   Add the prepared spice paste to the sautéed onions. Cook on medium heat, stirring continuously, until the oil starts to separate from the masala, indicating it's well-cooked.

6. 6.Add Tomatoes and Cook

   Add 1 chopped medium tomato to the masala. Sprinkle a pinch of salt to help the tomatoes soften faster. Cook, stirring occasionally, until the tomatoes are soft and mushy, and the oil separates again.

7. 7.Combine Chickpeas with Gravy

   Once the masala is ready, open the pressure cooker and check if the chickpeas are soft. Then, transfer the boiled chickpeas along with their cooking liquid into the pan with the prepared gravy. Mix everything well.

8. 8.Simmer and Garnish

   Cover the pan and let the chhole simmer for 5-7 minutes on low heat, allowing the flavors to meld. Uncover, check the salt and adjust if needed. Garnish with freshly chopped coriander leaves. Mix well and serve hot.