I would call Chole a sort of "Comfort food" throughout North India-nutritious, soothing and satisfying, simple to make and available as "street food". The street vendors sell Chole served up with Puris or Bhatures. Of course, you can determine what those flavors are customized to meet your whims and preferences. You can top it off with different chutneys-- either mint, green chillies, yogurt or imli chutney(tamarind and brown sugar). This gives the dish a level of comfort to me especially when I can customize the sweet or spicy balance of flavor to meet my tastes.
Dried Chick Peas- 2 cups soaked overnight and pressure cooked well.
Cooked Garbanzo Beans canned- 1(1lb 13 oz) can
Onions- 1 medium onion cubed
TOmatoes- 2 cubed
Amchoor(Dry Mango Powder)- 1/2 tspn
Haldi powder- 1/4 tspn
Garam Masala- 1 Tblspn
Coriander Powder(Dhanya)- 1 Tblspn
Cumin Powder(Jeera powder)- 1 tspn
Chilli powder-1/2 tspn
Ginger grated- 1 Tblspn
Garlic grated- 1 tspn
Tamarind Pulp- 1/2 tspn
Cilantro chopped- 2 Tblspn
Imli Chutney and Yogurt for garnish.
Salt to taste
Oil for sauteing
1. Wash the soaked dried chick peas in water until clean.
2. Add the peas with enough water to a pressure cooker along with salt,haldi. chilli powders and pressure cook until soft. Keep aside.
3. In a blender grind coarsely the garlic, ginger, jalapeno, and remove. Then Add Onions, Tomatoes and blend coarsley.
4. Place a deep pan on the stove and add the oil and then the coarsely ground masalas from step 3. above.
5. Saute well until the masalas are well incorporated, add Coriander and cumin powder at this time.
6. Stir until the onions are translucent and cooked to mushy.
7. Now, add the chick peas along with Amchoor Powder, Tamarind pulp and more salt if needed and let cook slowly until thick.
8. When the gravy is thick mash up a few of the beans and mix well with chopped cilantro and serve topped with Imli chutney and yogurt.
9. You may leave off the topping and instead garnish with raw chopped onions and chillies.