1cupdried white chickpeas(chole or kabuli chana or safed chana)
2.5cupswaterfor pressure cooking
2black cardamoms
1inchcinnamon
2 to 3cloves
2small or 1 medium to large tej patta(indian bay leaf)
3 to 4piecesof dried amlaor 1 black tea bag
½teaspoonsaltor as required
for gravy
70gramsonionsor 2/3 cup finely chopped onions - about 1 large onion, finely chopped
100gramstomatoesor 1 cup finely chopped tomatoes or 3 medium to large tomatoes - finely chopped
1 to 1.5teaspoonGinger Garlic Pasteor ½ inch ginger + 4 to 5 garlic - crushed to a paste in a mortar-pestle
2 to 3green chilies- slit
1teaspoonanardana powder(pomegranate seeds powder) or 1 teaspoon amchur powder (dry mango powder). crush about ½ teaspoon dried roasted pomegranate seeds in a mortar-pestle or in a spice grinder. for more tang add 1 teaspoon more of anardana powder
Soak 1 cup dried white chickpeas overnight in water or for 8 to 9 hours. Drain and rinse them.
In a cooker take the chickpeas, black cardamoms, cinnamon, cloves and tej patta along with dried amla. If you do not have dried amla, then either skip it completely or you can add 1 black tea bag.
Add 2.5 cups of water. Pressure cook the chickpeas for 10 to 12 whistles or till the chickpeas have softened and completely cooked.
prepping
Powder 1 tsp lightly roasted pomegranate seeds in a small grinder or mortar-pestle to a fine powder.
Finely chop the onions and tomatoes. Also crush the ginger and garlic to a paste in a mortar-pestle. Slit the green chilies and chop the coriander leaves.
making peshawari chole
Heat 2 tbsp oil + 1 tbsp ghee or 3 tbsp oil in a pan.
Add 1 to 1.5 tsp ginger garlic paste and 2 to 3 slit green chilies. Saute till the raw aroma of ginger-garlic goes away.
Then add 2/3 cup chopped onions. Stir and saute the onions on a low to medium flame till they turn golden.
Then add 1 cup chopped tomatoes
Add the spice powders - 1/2 tsp red chili powder, 1/2 tsp cumin powder, 1 tsp coriander powder.
Mix very well and saute till the tomatoes become mushy and you see fat releasing from the sides of the masala.
Now add the cooked chickpeas. Reserve the stock. Stir very well.
Add the pomengranate seeds powder. Substitute 1 tsp dry mango powder if you do not have anaradana powder.
Add 1/2 cup stock or water. I made a semi dry version, but you can have more gravy by adding 1 cup water.
Season with salt. Stir very well and simmer till the gravy thickens.
Mash a few chickpeas which helps in thickening the gravy.
Simmer the gravy for about 12 to 14 minutes on a low to medium flame.
Lastly add 1 tsp garam masala powder. Stir and mix very well.
Serve peshawari chole hot with some chapatis, naan, pooris or bhatura.
Notes
Substitutions you can make:
Dried amla - 1 black tea bag or 1 tsp black tea tied in a muslin.
Pomegranate seeds - 1 tsp dry pomegranate seeds powder or 1 tsp dry mango powder or 1 tsp lime juice. You can also add as required and add lime juice towards the end.
Garam masala powder - chana masala powder.
Red chili powder - cayenne pepper, add as required