Chole is a such a versatile dish, made with chickpeas or kabuli channa. Kabuli channa as the name suggests probably originates from Kabul , present day Afghanistan. It is a big bean compared to the Indian chickpeas. In south of India we use the black dried chickpeas. When it is raw ,the husk is green in colour and when dried it becomes dark brown. This variety of chickpeas is also used to make 'usli' (salad) during vinayak chaturti. It is said to be the favourite of Lord Ganesha.
When we were kids, the tender chickpea plants used to come in bunches for sale by roadside vendors. The plant has loads of tiny pods and when the pods are burst open , you have the tiny chickpea. They are really soft and sweet to taste.It definitely was a great pass time and fun with friends !!
This Chole recipe is really easy to follow and has a balance of flavours. It comes together in a jiffy and perfect for any day.You can use canned chickpeas if there is no time to soak and boil them. The canned peas just needs to be drained and washed well to remove excess salt. If using the dried peas, soak them overnight and pressure cook with 2-3 cups of water and salt for atleast 3 -4 whistles depending on how soft you would like. Strain the water and do not discard it. Use the stock to thin down the gravy. Left over chole can be refrigerated and used the next day to top up some crispy toast. Add chopped onions and coriander for extra flavour. It is such a protein packed recipe.
serves 3-4 people
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