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Title: Khatte Chole (Tangy Chickpea Curry)
Categories: Indian
Yield: 2 Servings

1/3 c Dry chickpeas
1/8 ts Baking soda
2 Black tea bags
Water; for boiling
2 md Onions; finely chopped
2 tb Garlic; grated
1 ts Ginger; grated
2 Green chillies; minced
3 md Tomatoes; finely chopped
1 Black cardamom
- (badi elaichi)
4 Cloves
2 Bay leaves
1 ts Cumin seeds; roasted
1 tb Coriander powder
1 tb Red chilli powder
1/2 ts Turmeric powder
1/4 ts Ground cinnamon
1 tb Dry pomegranate seeds
- (anardana)
1/2 ts Garam masala
1/4 c Mustard oil or canola oil
Salt; to taste
Cilantro; chopped,
- for garnish

Soak the chickpeas over night in 3 cups water with cooking soda. Once
soaked, drain the soaking water and discard it. Boil the chickpeas
with enough water, tea bags & 1 ts salt in a pressure cooker until
80% cooked, about 15 minutes on high and 2 whistles. Omit this step
if using canned garbanzo beans.

Once cooked, drain the chickpeas and preserve the water. We will use
it in curry later.

In your coffee blender, coarsely crush the dry pomegranate seeds,
cloves, pods of black cardamom, and roasted cumin seeds. Add the
cinnamon powder to this spice mix. Set aside.

In a cooking vessel with lid, add the oil and heat it up on high
until the oil starts smoking slightly. Once smoking, reduce the heat
to medium. Add the finely chopped onion and cook until golden brown.
After this add the bay leaf & saute for 2 minutes. Next, add the
grated garlic, minced chilli & ginger and cook for 1 to 2 minutes.
Next add the chopped tomatoes along with chilli, coriander, turmeric
powder, crushed spice mix made in 4th step, and salt. Cook this curry
masala on low heat until the oil starts separating from the mix along
the sides of the vessel.

Tip in the boiled beans into the vessel and combine well so that all
the beans are covered in the masala. Saute for about 3 minutes. Next
add 1/2 cup or more of preserved water depending on how thick you
like the gravy, cover, and let the gravy come to a boil on a low
heat. Once the curry has simmered for 10 to 15 minutes, add the garam
masala, stir well and let simmer for another 5 to 6 minutes until the
chickpeas are soft. Remove from heat, garnish with chopped cilantro,
and serve warm bhatura.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
khatte-chole-tangy-chickpea-curry.txt>

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