2 cups chhole / chickpeas- soaked overnight and pressure cooked with salt , 1/2 tsp soda bicarb and enough water for one whistle, simmered for 10 mins. I like my chhole mushy. You can skip the bicarb for a low sodium and firmer chickpeas.
salt, to taste
Heat oil in a wok, add onions and fry till brown. Add ginger garlic paste, tomatoes, salt. Cook for a couple of mins till tomatoes are done. Add the dry spices and cook some more- the tomatoes should completely be coated with the spices. Add the chickpeas along with the water, mix and cover. Bring to a boil and simmer for 15 mins or so. This will help it absorb the masalas. Garnish with some cilantro and serve with rotis or rice.
This is going to My Legume Love Affair 34 hosted by Desi Soccer Mom Jaya. Check Susan's page and the hosting line up too.