tangy and spiced chickpea curry made in kadai or wok.
1. if you don't have amchur
a) lemon juice in the end.
b) or you can powder the dry pomegranate seeds/anardana and add it while sauteing the masala as replacement for amchur.
2. if cooking chole in the pan or pot then:
you have to take enough water in the pot while cooking the chickpeas. it takes a lot of time though. for 1.5 to 2 cups of soaked & drained chickpeas, you can take about 5-6 cups of water. adding a pinch of baking soda in the water along with salt, also helps in the cooking process and the chickpeas become really soft when cooked. you can add about 1 tsp of salt. a little less salt is also alright. i usually add less salt. cover the pot and cook. if the water starts to become frothy, then remove the lid and cook for some minutes. remove the scum if there is any while cooking the chickpeas.
3. you can also use canned chick peas
and add them once the tomatoes along with the spice powders are sauteed.
4. the chickpeas curry can be made more spicy
by adding more red chili powder, garam masala powder and green chilies.