The quintessential North Indian sidedish

Chole is a traditional dish of Punjab usually served as an accompaniment with batura. I learnt this dish from a friend of mine.

What you need

Chickpea (Kabuli chana, white) - 250 gm

Coriander seeds - 2 tbsp

Cumin - 2 tsp

Cloves - 3 or 4

Cinnamon -1 inch piece

Ginger, pounded - a big piece

Red chilli powder - 1 tsp

Oil for cooking - 4 tbsp

Amchur powder or tamarind (size of a small marble) - optional

Salt to taste

Cooking instructions

Roast the cumin seeds till they turn colour slightly and then powder and keep aside.

Roast the coriander seeds till it gives off an aroma you get the smell of its flavour and then powder it along with cloves and cinnamon.

Soak the chickpeas overnight and pressure cook in water till it turns soft.

Heat the oil and then add the pound ginger and fry for 2 minutes till the raw smell disappears, on a low flame.

Add the boiled chickpeas channa and along with it add all the powders including red chilli powder and salt.

Add the water in which the chickpeas were channa was boiled and you may add a little extra water if more gravy is required.

Allow to boil for a while. nicely before you take it off the fire .

Turn off the flame and add the It can be served with chopped onions (optional) (for those who cannot do without onions) and lime.

Vanathi Madhavdas is a teacher who has a penchant for cooking North Indian dishes.