Chana Chhole Recipe

Chana Chhola is a delicious North Indian dish made with white chickpeas, onions, tomatoes, and a blend of spices. Here's a simple recipe for making Chana Chhola using Chana Chhola Masala from Pratham Spices:

Chana Chhola, a beloved North Indian dish, celebrates the earthiness of chickpeas cooked in a fragrant blend of spices. Begin by soaking chickpeas overnight, then boil until tender. In a pan, sauté onions, garlic, and ginger until aromatic, adding tomatoes and spices like cumin, coriander, and chili powder. Stir in the cooked chickpeas and simmer until the flavors meld. Serve piping hot, garnished with fresh cilantro, alongside rice or naan for a hearty and satisfying meal.

Ingredients:
1 cup dried white chickpeas (chana)
2 onions, finely chopped
2 tomatoes, pureed
2 tablespoons oil
2 teaspoons ginger-garlic paste
2 teaspoons Chana Chhola Masala (from Pratham Spices)
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
Fresh coriander leaves for garnishing

Instructions:
1. Soak the dried chickpeas in water overnight. Drain and rinse them the next day.
2. In a pressure cooker, add the soaked chickpeas and enough water to cover them. Cook for about 20-25 minutes until the chickpeas are tender. Alternatively, you can cook them in a pot on the stovetop until tender.
3. In a separate pan, heat oil and add the chopped onions. Saute until they turn golden brown.
4. Add the ginger-garlic paste and cook for a minute until fragrant.
5. Add the tomato puree and cook until the oil separates from the masala.
6. Add the Chana Chhola Masala, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes. Add the cooked chickpeas to the masala and mix until well coated. Cook for another 5-10 minutes to allow the flavors to meld together.
7. Garnish with fresh coriander leaves.
8. Serve hot with rice, roti, or naan.
Enjoy your homemade Chana Chhola using Pratham Spices' Chana Chhola Masala!