Amritsari Chole Delight

1.Soak the chickpeas overnight in plenty of water. Drain and rinse them before cooking.

2.In a large pot, heat ghee or oil over medium heat. Add cumin seeds and mustard seeds, allowing them to splutter.

3.Add the finely chopped onions and sauté until they turn golden brown.

4.Stir in the ginger-garlic paste and green chilies, cooking for another 2 minutes until fragrant.

5.Add the pureed tomatoes and cook until the oil separates from the mixture, about 5-7 minutes.

6.Mix in the turmeric powder, coriander powder, red chili powder, and salt. Cook for another 2 minutes to blend the spices.

7.Add the soaked chickpeas to the pot, stirring well to coat them with the spice mixture.

8.Pour in enough water to cover the chickpeas, bring to a boil, then reduce the heat to low and cover the pot. Let it simmer for 30-40 minutes, or until the chickpeas are tender.

9.Once cooked, stir in the garam masala and amchur powder. Adjust seasoning if necessary and let it simmer for another 5 minutes.

10.Garnish with fresh coriander leaves before serving.