Chola Recipe

Preparation Soak the chickpeas in water overnight or for at least 8 hours.

Tempering Heat oil in a pressure cooker or a large pot. Add cumin seeds and let them crackle.

Sautéing Onions Add the chopped onions and sauté until they turn golden brown.

Adding Aromatics Next, add the minced garlic, grated ginger, and green chilies. Sauté for a minute until fragrant.

Cooking Tomatoes Add the tomato puree and cook until the oil starts to separate from the masala.

Adding Spices and Chickpeas Now, add the soaked chickpeas along with water, cumin powder, coriander powder, turmeric powder, garam masala, red chili powder, and amchur. Mix well.

Cooking the Chola Pressure cook for 6-7 whistles or simmer on low heat for 45-50 minutes until the chickpeas are tender and the curry is thick. Add water if needed during cooking.

Adjusting Seasoning Once cooked, check the seasoning and adjust salt and spices as needed.

Garnishing and Serving Garnish with fresh cilantro leaves, thinly sliced onions, and lemon wedges. Serve hot with rice, naan, or roti.