Chole Curry

Ingredients:

• 1 cup dried chickpeas (chole)
• 2 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise 
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 2-3 cloves
• 2-3 green cardamom pods
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1/2 teaspoon red chili powder 
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges for serving

Instructions:

Cook Chickpeas:

• Drain the soaked chickpeas and rinse them under cold water. In a pressure cooker or large pot, add the chickpeas with enough water to cover them by an inch. Cook until chickpeas are tender. Drain and set aside.

Prepare Kadhai:

• Heat oil or ghee in a kadhai over medium heat. Add cumin seeds and let them splutter.

Sauté Aromatics:

• Add chopped onions and sauté until they turn golden brown. Add slit green chilies and ginger-garlic paste. Sauté for another minute until the raw aroma of ginger-garlic disappears.

Add Spices:

• Add bay leaf, cinnamon stick, cloves, and cardamom pods to the kadhai. Stir in turmeric powder, coriander powder, red chili powder, and garam masala. Sauté for a minute to toast the spices.

Add Tomatoes:

• Add chopped tomatoes to the kadhai and cook until they turn soft and mushy, stirring occasionally.

Add Cooked Chickpeas:

• Once the tomatoes are cooked, add the cooked chickpeas to the kadhai. Mix well to coat the chickpeas with the spices.

Simmer:

• Add salt to taste and a splash of water if the mixture looks too dry. Cover and simmer the chole curry for 10-15 minutes, stirring occasionally, until the flavors meld together and the curry thickens.

Garnish and Serve:

• Garnish the chole curry with freshly chopped coriander leaves. Serve hot with rice, roti, naan, or bhatura. Squeeze fresh lemon juice over the curry before serving for extra freshness.