Here is another of my favourite recipes. I love to make it in the winter when we feel like eating a heavier meal as well as something really spicy. I came to know of this recipe many years ago when holidaying in Goa I visited a family who laid out a real Goan style feast for us. Though I have always been partial to Chole, this version left me speechless. The flavour, the texture, and the heat level were all so different from the North Indian versions I had been accustomed to!! I just loved it. And when I made this recipe over the weekend I could not help but wonder why I had not shared this yummy recipe with you until now!!
1 cup kabuli chana, (garbanzo beans), soaked overnight
2 tbsp canola oil, divided equally
1/8 tsp coconut oil
3 dried red chilies
Salt to taste
2 medium onions, chopped fine
1/2" ginger, minced
5 cloves garlic, minced
1/2 cup shredded coconut, unsweetened
1/2 tsp garam masala
- Drain the chickpeas from the water they were soaked in.
- Place in a pressure cooker with enough water to cover them completely.
- The water should be about 3/4 inch over the chickpeas. Pressure cook for 5 whistles.
- Turn off the heat. Allow the pressure to drop on its own.
- Remove the cover of the cooker and set the cooker with the chickpeas aside.
- Heat one tablespoon of the oil in a pan. Add the ginger, then the garlic, and roast on a low heat.
- Remove once fragrant, then add the red chilies in the same oil, follow with the coconut.
- Toast the coconut and chili mix until the coconut turns a gentle brown.
- Remove from heat and cool the mix completely.
- Once cooled, blend to a paste with the ginger, garlic, and garam masala.
- Now heat the remaining oil with the coconut oil in a large saucepan.
- Add the onions and fry on a medium heat until they turn transparent.
- Add the chickpeas with the water they were cooked in. Add the coconut masala and salt and stir.
- Add another cup of water and allow the whole to come to a boil, then cook for 10 - 15 minutes on a medium heat.
- Turn off the heat. Let the curry sit for another 15 minutes before enjoying.
- This is usually a very hot and spicy curry. I have reduced the number of chilies to suit our taste. You can add or even reduce the number of red chilies as per taste.
- The amount of garam masala can also be adjusted as per taste.
- This chole tastes best with rice, though its wonderful with parathas too.
Like this recipe. Tried it. Leave me a comment:)
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