Badi Maa Ke Chole (Garbanzo Beans Recipe)

Chole (Garbanzo Beans) is a popular Indian dish, specially in the northern part of the country. They are prepared in many different ways, using distinct spices. Its also served as a regular fast food item at some places and is probably a sure hit at potluck parties. Most families would even have their own special recipe for Chole thats passed on through the generations. This recipe is one such specialty.



This recipe comes from a dear Friend's Garandma (Yes, she gave us permission to post the recipe here). I possibly cant thank you enough for sharing this recipe with me and now that I am able to share it with everyone here, makes it all the more special.

NaniJi this is specially for you:
"Our answer to Nani's question 'What do you want to eat for lunch?' would always be 'App kae hath kae Chole'(Garbanzo Beans made by you). I have always tasted the best Chole possible so you all can guess how spoiled I am. When I was getting married and moving away I asked her to part with her hit 'Chole Recipe' so I can spoil my hubby. Enjoy the Taste from Nani's Kitchen. Thanks Nani for all your love."
- Aanchal.

INGREDIENTS:

Garbanzo Beans - 3 cans or 3 cups, soaked over night
Onion - 1 large, chopped into cubes; 1 medium, sliced
Tomato - 2 medium, chopped
Garlic - 4 to 5 cloves
Ginger - 1 inch cube
Green Chilli - 1 to 2
Coriander Leaves - few stems, finely chopped
Cloves - 4 to 5
Black Pepper - 4 to 5
Tea Bags - 1 to 2
Cooking Soda - a pinch (optional)
Bhuna Jeera Powder(Roasted Cumin Powder)- 1.5 tsp
Raai (Mustard Seeds)- 1 tsp
Anardana (Dry Pomegranate Seeds) - 1 tsp
Kala Namak (Black Salt) - 1 tsp
Amchoor (Dry Mango Powder) - 1 tsp
Chana Masala - 2 tsp
Oil - 2 tbsp
Salt to taste

COOKING TIME: 60 to 70 mins

SERVING: Serves 6 to 8

METHOD:

1. While soaking the Chole (Garbanzo Beans) over night, add 2 Cloves, 2 to 3 Black Peppers and the Tea Bags.
2. Pressure cook the soaked Chole, keep aside OR if using cans of Garbanzo beans - add add 2 Cloves, 2 to 3 Black Peppers and the Tea Bags to the washed beans and pressure cook, keep aside. Add cooking soda to the Chole if they seem hard or you feel they might not get cooked. (Optional, I avoid using soda).
3. Drain the cooked Chole, keep the water aside for later use.
4. Add Bhuna Jeera, Anardana, Kala Namak and Amchoor to the drained Chole, keep aside. (the amount of masalas can be varied upon your preference)

For the Gravy / Masala-
5. Add 1 tbsp Oil in a pan, let it heat.
6. Add the cubed onions, fry till transparent or done. Let it cool.
7. Grind the fried Onion, Tomatoes, Garlic, Green Chillis and Clove together.
8. Cook the above mixture in a pot till its well done.
9. Add the Chole, mix well.
10. Add water (saved earlier) to bring the mixture to a consistency of slight gravy.
11. Add Chole Masala, mix well. You can use your preferred masala, I use MDH brand.
12. Add salt to taste. Cook till the Chole absorb the masala.


GARNISH:

1. Cut Green Chilli, Ginger and Onion into long thin slices.
2. Spread on the Chole in a serving dish.
3. In a small pan heat oil, add mustard seeds. Let them splutter.
4. Add the sizzling mustard seeds on the Chole.
5. Add chopped coriander on top.
OH ! By the way, no matter how you garnish, make sure you mix it all in just before everyone begins :-)

Savor it with hot Roti or Naan.
Enjoy !!!