Chhole

Ingredients 

- 1 cup chickpeas, cooked or canned

- 1 medium onion, finely diced

- 1-2 roma tomatoes, diced

- 1 teaspoon green chili

- 1 teaspoon ginger paste

- 2-3 cloves garlic
- 1/4 cup cilantro, chopped
- 1 teaspoon tomato ketchup

- 1 teaspoon chhole masala
- 1 teabag
- 1 teaspoon jaggery

- Salt, to taste

- 2 tablespoon oil
- 2-3 bay leaves
- 1 teaspoon cumin seeds
- 1 jumbo cardamom (optional)
- 1 cinnamon stick (optional)
- A dash of asafoetida (hing)
- 1/4 teaspoon garam masala

Steps

1. Soak chickpeas overnight or for at least 8 hours (or you can use canned chickpeas).
2. Drain the chickpeas and fill with clean water until the chickpeas are fully submerged. Add a bit of salt and oil to the chickpeas. 
3. Pressure cook the chickpeas (30-40 minutes in Instant Pot or 4-5 whistles in a traditional pressure cooker). Keep the water they are cooked in. 
4. Heat oil in a large PAN, add bay leaves, cinnamon stick, and cardamom. Wait until the cinnamon stick looks puffed/fluffy (about 1 minute). Add cumin seeds and allow them splatter. Add asafoetida (hing) and garam masala. 
5. Once cooked, add onions and cook until translucent.
6. Add diced tomatoes and allow them to become soft and cooked. 
7. Add the green chili, ginger paste, and garlic. Mix well.
8. After 1 minute, add tomato ketchup. Cook and mix for another minute.
9. Add cilantro, chhole masala, salt, jaggery (optional to make it sweeter).
10. Add the chickpeas, along with the water it was cooked in. Add more water if you'd like a thinner gravy. You can also remove 2 tablespoons of chickpeas and smash them and add them back for a thicker gravy. Add a teabag to darken the gravy (remove once cooked).
11. Allow it to cook for 10-15 minutes on a low flame.
12. Garnish with cilantro when you are ready to serve. Serve alongside naan, paratha, or bhature.