Cholle with Bhature or Poori or Paratha oe even Pulao are my ultimate comfort food, chholle being the least common deniminator !!
And a well cooked, light to eat, spicy but not hot, tender yet having a bite every time are what everyone desires.
Each chhola swells up to about three times its size if the quality is good and then it ensures that its light to eat, tasty and you feel it in every bite that its tender and juicy, and a good well cooked and spiced masala is a bonus.
Dollar Chhole since each chhola swells up to the size of a dollar coin, hahahaha !!
What you need :
Chholle – 1 cup
Washed and soaked in tap water, overnight
After a minimum 10 hours, change the water, in fresh water put chhole to boil in a pressure cooker with 1/2 tsp baking soda and 1-1/2 tsp salt, let it come to a boil and then put lid on pressure cooker for about 45-50 minutes ot about 4 whistles, Switch off flame, allow steam to release naturally and then open carefully.
Check doneness !!
Meanwhile, in a heavy bottomed pan or kadhai, heat 75 mls oil, add 3-4 cloves to splutter, saute 2 tsp ginger-garlic paste for half a minute, add chopped onions (about 150 grams) and 3 chopped chillies, 1/2 tsp chopped ginger. Allow to cook till color changes, then add :
1 tsp salt
1-1/2 tsp red chilli powder
1-1/2 tsp coriander powder
1/3 tsp black pepper powder
1-1/2 tsp crushed roasted anardana
2 roasted and crushed black cardamom
1/2 tsp broiled and powdered kasoori methi
1/2 tsp garam masala powder
Bhunno for about 1 minute and add 1 large chopped tomato. Cook for 2-3 minutes, add the boiled channas and stir and cook for 3-4 minutes. Then, as required add the boiling liquid from cooker into the chholle to get gravy of desired consistency.
Allow to come to a boil, check seasoning and then let simmer for a atleast 8-10 minutes so all masala and spices blend homogenously.
Serve piping hot !!