Slow-simmered chickpeas in a robust tomato-onion gravy with warming Indian spices.
Preparation & cooking time: 50 minutes plus soaking | Serves: 4
Ingredients
- 1½ cups dried chickpeas, soaked overnight
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1½ tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1½ tsp chole masala
- 1 tsp cumin seeds
- 2 tbsp oil
- Salt, amchur and coriander
Method
- Pressure-cook soaked chickpeas with salt and water until tender. Reserve cooking liquid.
- Heat oil, add cumin and onions; cook until golden. Add ginger-garlic paste.
- Add tomato puree, turmeric, chilli and coriander powder. Cook until thick.
- Add chickpeas, chole masala and reserved liquid. Simmer 15–20 minutes; finish with amchur and coriander.
DHARAA Spice Notes
Chole masala is the defining blend; coriander, turmeric and chilli build the gravy around it.
Cooking note: Adjust seasoning to taste. For non-vegetarian dishes, handle raw ingredients safely and cook thoroughly.