Mareena Jerrish
1. Chickpeas- 1 cup
2. Tea bag (optional)- 1 (This is to give a darker colour to the dish.)
3. Bay leaf- 1
4. Cinnamon- 1″ stick
5. Cloves- 3-4
6. Whole pepper corns- 1 teaspoon
7. Green cardamom- 3
8. Black cardamom- 2
9. Turmeric powder- 1 teaspoon
10. Chilli powder- 1 teaspoon
11. Coriander powder- 1 teaspoon
12. Cumin powder- 1 teaspoon
13. Cumin seeds- 1 teaspoon
14. Asafoetida- 1/2 teaspoon
15. Salt to taste
16. Chopped onions- 1 cup
17. Chopped tomatoes- 1 cup
18. Chopped ginger- 1 teaspoon
19. Chopped garlic- 1 teaspoon
20. Carom seeds(ajwain)- 1 teaspoon (Check Ingredient’s Gallery)
21. Lime juice- 1 teaspoon
22. Chopped green chili- 1
23. Butter- 1 tablespoon
1. Soak the chick peas in water for 6-8 hours or overnight. Drain the water, rinse well and pour fresh water. Add salt and tea bag (optional) and cook till the chick peas is cooked through.
2. In a pan, heat oil. Add bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom. When they start to splutter, add chopped onions and saute till light brown in colour. Add chopped ginger and garlic. Saute till the raw smell goes off. Then add turmeric, chilli powder, coriander powder, cumin powder, asafoetida, salt and fry well. For de glazing the pan, add little water.
3. Tip in the cooked chickpeas and mix well. Add tomatoes, little sugar, salt, carom seeds and chopped green chilli. Add water if required. Simmer and cook for at least 30 minutes or till the masala blends well to the chole. Add the lime juice and butter and give a stir.
4. Garnish with coriander and butter and serve hot with bhaturas, poori or any bread of your choice.
Courtesy: Mareena Jerrish..
I didn't Black cardamom & Carom Seeds. Instead of Sugar(Which is mentioned in Method) I put 2 tspoon Honey.

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