One of my all time favorite dishes. Very easy to make if you have canned Chick-peas. Otherwise, soak them overnight and boil them until tender before using them.
3 Onions (diced), 2 Tomatoes (chopped), 2 cans of Chick-peas, Ginger-Garlic paste, Cumin seeds, Coriander powder, Cumin powder, Chili powder, Salt, Oil/Butter.
In a pan (preferably a pressure cooker), heat some oil and add Cumin seeds. When they pop, add the onions and fry them until golden brown. Add some ginger-garlic paste and let cook for 2 minutes. Add the tomatoes and cook for about 5 minutes until the oil separates. Add the cumin, coriander and chili powder. Add the boiled or canned chick-peas along with one cup of water, and mix well. Add salt to taste. Close the lid and let cook for about 15 minutes, stirring occasionally. When done, add chopped coriander and some butter, and simmer for about 2 minutes.
Preparation Time: 5 minutes
Cooking Time: 25-30 minutes
For dinner, I decided to modify the Chole and make some Chole Rice.
Left over Chole, Left over White Rice, 1 Onion (chopped), Foreign Cumin seeds (Shahjeera), Cashew Nuts, Ghee/Clarified Butter, and Salt.
Heat some Ghee in a pan and add the Shahjeera, followed by Cashew nuts. Add the onions and fry till golden brown. Add the leftover Chole and Left over ice and mix will. Add salt to taste and serve.
Preparation Time: 2 minutes
Cooking Time: 10 minutes
PS: It is very easy to mix rice and Chole by hand, but mixing it over flame with addition of ghee, cashew nuts and salt gives it an awesome flavor!