Hello My fan Foodies,
How are you all doing ? Today I am back here again on my blog posting the contents which can make cooking an easy way to learn.
Today we would be emphasizing more on the usage of a pressure cooker. As we all know Pressure cooking is the process of cooking food at high pressure, employing water or a water-based cooking liquid, in a sealed vessel. High pressure limits boiling, and permits cooking temperatures well above 100 °C to be reached. This vessel is quite prominent in most parts of India and is well known to make easy and quick dishes.
Today I would share the recipe of one of the most famous north Indian food – Chole also known as Chick Peas. Along with chickpeas, the ingredients of chole masala/ Chana masala typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder, Garam Masala and crushed pomegranate seeds.
Chickpeas contain a range of nutrients, including protein, which is necessary for bone, muscle, and skin health.
For people who are cutting down on meat consumption, a dish of chickpeas and rice, for example, can contribute a significant amount of protein to the diet. A cup of chickpeas provides almost one third of an adult’s daily protein needs.
- Boiled ChickPeas – 600 gms
- Chopped onions -2
- Chopped tomatoes -2
- Green chilies – 5 to 6
- Oil – 2 tablespoons
- Cumin seeds – 1 tablespoon
- Black Pepper – 5 to 6
- Bay Leaves – 2 to 3
- Chopped garlic – 2 to 3 pods
- Salt – As per taste
- Turmeric Powder – 1 tablespoon
- Red chilli Powder -1 tablespoon
- Coriander Powder – 2 tablespoons
- Garam Masala powder – 2 tablespoons
- Chole Masala Powder – 1 tablespoon
- Dried Mango Powder – 1 tablespoon
- Coriander leaves – To Garnish
- Soak the Chole/chickpeas overnight.
- In a pressure cooker, pour in oil and add cumin seeds. Allow cumin seeds to splutter.
- Now, in the heated oil, add black pepper, bay leaves and chopped garlic.
- Add in the chopped onions and allow it to fry for 5 -6 minutes with little salt and turmeric.
- Once the onions gets fried, throw in the tomatoes and cook it for 5 more minutes.
- Now to the onion and tomatoes mixture, add all the dry spices – Red Chilli Powder, Coriander powder, Garam Masala powder, Chole Masala Powder and dried mango powder.
- Once the spices are evenly mixed, add in the soaked chickpeas and mix it properly.
- Now add water to the cooker. Make sure the chickpeas gets completely covered.
- Close the lid of the pressure cooker and cook it on a medium flame for 9-10 whistles.
- Now, once the pressure is completely released from the cooker open the lid and you will see that the chole has become soft and cooked.
- You can adjust salt and Garam masala accordingly as per your needs.
Chole is ready to be eaten. Trust me my friends, this dish is divine and super flavorful. You can club it with hot chapatis and Rice.You will love each and every bite taken. Please do try this at home and do comment and like 🙂