CHOLA MASALA

Preparation Method :

• Wash the chickpeas and gram and soak them in water overnight. Drain and rinse thoroughly.
• Parboil the chickpeas and gram in a pressure cooker with 600 ml of water, for 30 minutes after the cooker reaches full pressure.
• Transfer them to a bowl and mash them lightly with a fork keeping half of them whole. Set aside.

The Curry

• To make the base for the dish, heat the oil in a kadai and add the whole spices and bay leaf. Saute them on medium heat, till they crackle.
• Add the onions and saute for a few minutes, till they turn light golden brown.
• Stir in the ginger and garlic and saute, till they softened and lightly coloured.
• Sprinkle in the spice powders, salt and saute for a couple of minutes, till they aromatic and toasted.
• Add a few drops of water to deglaze the pan and lift up the spices stuck to-the base.
• Mix in the cooked chickpeas and gram. Turn up the heat and fry them in the masala base, till they are well coated.
• Add the tomatoes and continue to fry on high heat, till they begin to disintegrate. Sprinkle in the sugar and mix well to combine.
• Pour water. Stir to combine, bring to a boil, turn the heat down and simmer gently for about an hour.
• Cook the chickpeas and gram, till they soft and creamy in texture and the gravy thickens.
• Once the chola is cooked, Add the butter and lime juice to lift the flavours.
• Sprinkle the coriander leaves into the cooked cholas. Mix everything together a few times.