Tari Wale Chole | Curried Chickpeas

Chole is a favourite dish in our home. While I make chole more suitable for chaat and tikkis, he makes them in  a typically North Indian style. Tari Wale Chole is typical of UP and Delhi where you will find this curry being sold early mornings at railway stations and small eateries near bus stops. It is also popular in the many temple towns there. The curry of this chole is very simple to make yet is very flavourful. Ideal for dunking freshly made pooris!!

Ingredients:
21/2 cups chickpeas, boiled
2 medium onions, chopped
2 large tomatoes, chopped
2 pods garlic, minced
1 tsp ginger, grated
2 green chilies, minced
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp garam masala
1 heaped tbsp dhania (coriander) powder
1 tbsp cooking oil 
A few leaves fresh cilantro

Method:

1. Heat oil in a pan.Add the cumin seeds. When they begin to brown, reduce heat and add the onions, garlic, green chilies, and ginger.
2. Fry until the onions are transparent. Next add the tomatoes and turmeric. Stir and cook until the oil begins to separate from the curry. 
3. Add the dhania powder, a couple of tablespoons of water, and let the curry paste simmer for 5-6 minutes until it begins to thicken. Now add a whole cup of water.
4. Stir the chickpeas into this curry. Season with garam masala and salt to taste.
5. Cover and cook for 20 minutes.
6. Serve hot, garnished with cilantro and a dollop of ghee.

This dish is HIS contribution to the His Cooking Event hosted by Indian Khana!! He made it Sunday afternoon :) It also goes to Sara of Sara's Corner who is hosting Think Spice... Think Garam Masala. The Think Spice series was created by Sunita of Sunita's World.

Vegan Substitute: Skip the ghee in the last step.

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