Chole

Necessary:

1. Cumin seeds
2. Coriander powder
3. Onion + tomato base
4. Ginger + garlic
5. Amchur/lemon for tang

Ingredients

Base

• cumin seeds
• ghee (or oil)
• onions, finely chopped
• tomatoes, pureed
• ginger
• garlic

Core

• dried chickpeas

Spices

• cumin seeds
• tumeric (1/2)
• red chili powder
• coriander powder
• green chilis

Garnish

• cilantro
• lemon juice
• fenugreek leaves (kasuri methi)
• sliced red onion on side

Add on

Optional fry an drizzle on top (before serving):

• ghee
• cumin
• ping on of hing (asafoetida)
• chili powder

Recipe

1. Soak chickpeas 6-8 hours overnight
   • cooks 2x faster, but can just cook in pressure cooker longer
   • may cook more even... unsure
2. Drain water, instapot for 30+ minutes?
   • optional soak 1-2 teabags in it
   • use cooked liquid as broth

NOTE: To flavor beans when boiling:

• 1-2 bay leaves
• cinnamon stick
• black cardamon
• salt

Beans contain sugars called raffinose-family oligosaccharides (raffinose, stachyose, verbascose)

• humans cant digest these sugars, so produces gas
• soaking dissolve sugar into water, losing them when draining water
• in your gut it is fermented and turns into short-chain fatty acids for you
• tolerance build up overtime

Masala

1. Ghee/oil + cumin seeds (bay leaf & cinnamon)
2. Onions till golden
3. Ginger-garlic for 1 minute
4. Tomatoes until thick/oil separating
5. Add spices
   • coriander, tumeric, chili powder, salt
   • 2-3 minutes (may need water to prevent burning)

Mix

1. Add chickpeas
   • Cook for 15-20 minutes
2. Add garam masala + amchur/lemon + chopped cilantro at end
   • loses flavor if heated too long