Kale Chole

INGREDIENTS

• 1 cup dried black chickpeas (kale chole), soaked overnight
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1-inch ginger, grated
• 4 garlic cloves, minced
• 2 green chilies, slit
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp amchur (dry mango powder)
• 1 tbsp oil or ghee
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Recipe

Step 1: Cook the Kale Chole

- Rinse the soaked black chickpeas and cook them in a pressure cooker with 3 cups of water and.

- a pinch of salt for 15–20 minutes, or until tender. Alternatively, cook on the stovetop for about 1–1.5 hours.

Step 2: Prepare the Masala Base

- Heat oil or ghee in a pan. Add cumin seeds, and once they splutter, add chopped onions.

- Sauté until golden brown. Add grated ginger, minced garlic, and green chilies, and sauté for another minute.

Step 3: Add Tomatoes & Spices

- Add pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt.

- Cook the mixture until the oil begins to separate from the masala (around 7–10 minutes).

Step 4: Add Kale Chole

- Add the cooked black chickpeas along with the water used for cooking.

- Stir the mixture well and let it simmer on low heat for 15–20 minutes, allowing the flavors to infuse.

Step 5: Final Touch

- Add garam masala and amchur powder. Stir well and simmer for another 5 minutes.

- Adjust the consistency by adding water if necessary, and season with more salt if desired.

Step 6: Garnish and Serve

- Garnish with fresh coriander leaves. Serve hot with rice, roti, or bhature. Enjoy your flavorful Kale Chole! 😋🌱