There are some foods that become an important part of our cultural heritage and identity. It connects us to our families. Chole is one such dish for me. It is a dish that is popular for special occasions and get togethers such as weddings, birthdays, and prayer services. It is a dish that is cooked on the weekend, served with deep fried bread when the whole family sits together and enjoys cheerful banter. Chana Masala evokes happiness, celebration and way too many beautiful memories.

One striking memory that comes to my mind as I write this is a little unusual. Every year our school would have a fund raiser event where they wanted families to volunteer. My mom along with two of her close friends would receive a call from the Principal of our school, requesting them to hold a food stall for Chole Masala. All three of them would cook 2 large pressure cookers of Chole, the best part was you could not tell one preparation apart from the other. They tasted the same, looked the same dark brown color and had the exact same aroma and consistency.

The point I am trying to make here is that the traditional recipe is popular and outstanding, and for God sake it is not orange or yellow in color. I consider myself to be a Chole Snob but for a good reason! I know this recipe works, it is tried and tested for generations. It is the same recipe that is used by my mom, her sisters, my grand mom, my great grandma, my mom in law, her mom and so on…I guess you are getting the drift.

Total Time – 13 hours 30 mins

Active Time - 45 mins

Yields – 6 servings

INGREDIENTS

• 3 cups dried chickpeas or 2 (14-ounce) cans chickpeas
• 2 tea bags (black tea)
• Salt to taste
• 2 tbsp ghee/ oil
• 1 bay leaf
• 1 to 4 green Thai chilies slit (optional)
• 1 large onion
• 4 medium cloves garlic
• 2-inch knob ginger divided
• 3 tomatoes
• 1 ½ tsp garam masala
• 2 tsp ground coriander
• 1 ½ tsp curry powder/kitchen king powder
• 1 tsp chili powder
• 2 tbsp tamarind pulp/ dried mango powder*
• 1/4 cup cilantro leaves, roughly chopped

INSTRUCTIONS

1. If using dried chickpeas soak the chickpeas overnight in enough water to cover them. In the morning, drain the water.
2. In a pressure cooker add the chickpeas, 2 tea bags, salt and 5 cups of water. Pressure Cook for 12-15 minutes. If using canned chickpeas drain and rinse the chickpeas.
3. Blend onion, garlic and 1-inch ginger, you might need to add little water to blend into a smooth paste.
4. Heat oil or ghee in a large saucepan or Dutch oven over medium-high heat. Add, Bay leaf and green chillies (if using). They will sputter and spit for a few seconds. As soon as they are aromatic (about 15 seconds), remove the green chilli and keep aside.
5. Cut the remaining 1 inch of ginger into thin juliennes and keep aside
6. Add the onions paste and let it cook, stirring frequently.
7. If the bottom of the pan gets too brown, add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are brown, about 10 minutes total.
8. Blend the tomatoes in the same blender.
9. Add the tomato paste to the cooked onion mixture and stir it well.
10. Season with the dry spices and cook until the oil begins to separate from the mixture, you will see a thin layer of oil on the top or sides of the mixture, about 5 mins.
11. Stir in the cooked chickpeas along with the water. If using canned Chickpeas add 3/4 cup water to the make a thick gravy.
12. Bring to a simmer, cover with lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes.
13. Stir in tamarind pulp/dried mango powder* and season to taste with salt.
14. Transfer the Chana Masala to a serving bowl and garnish with the cilantro, ginger juliennes, and the fried green chilli.
15. Serve hot with Naan.

Dried mango powder is also known as amchur powder, it has a citrusy taste is made from raw green mangoes. This spice is easily available at any Indian grocery store. Kitchen King is also a dry spice that adds that extra blast of flavour to the dish and is easily available in Indian grocery store along with tamarind pulp and dried chickpeas.