Chole (Chickpea Curry)

Ingredients:
For the Chickpeas:

1 cup dried chickpeas (or 2 cans of chickpeas, drained and rinsed)

4 cups water (for boiling chickpeas)
1 black tea bag (optional, for color)
1 bay leaf
1-inch piece of cinnamon stick
2-3 green cardamom pods
For the Masala:

2 large onions, finely chopped

2 large tomatoes, pureed
2 tablespoons ginger-garlic paste
2-3 green chilies, slit
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped (optional)
3 tablespoons oil
1 teaspoon cumin seeds
1 bay leaf
1-inch cinnamon stick
2-3 green cardamom pods
3-4 cloves
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon chole masala (optional)
1 teaspoon dried mango powder (amchur)
Salt to taste
Fresh cilantro leaves for garnish
Instructions:
Preparing the Chickpeas:

If using dried chickpeas, rinse them and soak them in water overnight. If using
canned chickpeas, skip to step 3.
Drain the soaked chickpeas and add them to a pressure cooker or a large pot with 4
cups of water, the tea bag, bay leaf, cinnamon stick, and cardamom pods.
Pressure cook for 15-20 minutes (or boil in the pot for 1-1.5 hours) until the
chickpeas are soft. If using canned chickpeas, just rinse them and set aside.
Making the Masala:

Heat the oil in a large pan over medium heat.

Add the cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for
a minute until fragrant.
Add the finely chopped onions and sauté until golden brown.
Add the ginger-garlic paste and green chilies. Cook for another 2-3 minutes.
Add the tomato puree and cook until the oil separates from the mixture.
Add the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3
minutes.
Combining the Chickpeas and Masala:

Add the cooked chickpeas (along with the cooking liquid if using dried chickpeas)
to the pan. If using canned chickpeas, add about 1 cup of water.
Mix well and bring to a simmer. Let it cook for 10-15 minutes, allowing the flavors
to meld together.
Add the garam masala, chole masala (if using), and dried mango powder. Mix well and
cook for another 5 minutes.
Finishing the Dish:

Stir in the chopped cilantro and mint leaves (if using).

Garnish with fresh cilantro leaves.
Serving:

Serve hot with bhature, puri, naan, or steamed rice.

Optionally, serve with a side of sliced onions, lemon wedges, and green chilies.
Enjoy your delicious Chole!