Mere wale Chole or Chickpeas in Tangy Tomato sauce

Guests turned up unexpectedly in the evening? Want something to complement your dinner pulao? This dish of chickpeas always does the trick. This is the way I make it. All you need to do is soak the chickpeas in water overnight. Then it only takes about half an hour from start to finish. I pressure cook the chickpeas in the cooker and simultaneously make the sauce in another pan. It is ridiculously easy to make and everybody seems to like it. Here is the recipe.


A handful of cumin seeds

2 chopped onions

3 cups boiled chickpeas

2 tablespoon tomato puree

1 tablespoon tomato ketchup

1 teaspoon ginger garlic paste

1 teaspoon coriander powder

1 teaspoon red chilli powder

½ teaspoon turmeric powder

½ teaspoon garam masala powder or chole masala powder

½ teaspoon dry mango powder or some tamarind soaked in water

Pinch of asafoetida


In a pan heat oil and add asafoetida and cumin seeds. Once the seeds start sizzling, add in the chopped onion. Allow the onions to turn almost brown (this is important) and then add the tomato puree, tomato ketchup, spices and ginger garlic paste. Add some water so that the sauce doesn’t burn. Once the oil separates from the sauce, add the chickpeas. Add some water if required and season with salt. Let everything simmer for about ten minutes and finish with dry mango powder or tamarind water. Garnish with fresh chopped coriander. And you are done!

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