The following recipe is very popular in India and a good substitute for choley. The white chickpeas called Matar can be sourced from any Indian / Asian store.
Preparation Time 35 to 40 mins
Water 4 cups
Bay leaf 1
Salt 1 tsp
Black Salt 1/2 tsp
Roasted Cumin (Jeera) Powder 1/2 tsp
Red Chilly Powder 1/2 tsp
Coriander Powder 1/2 tsp
Chaat Masala (I used Shan) 1 tsp
Lemon Juice 1 tbsp
Imli Powder 1 tsp (Optional )
FOR THE GARNISH:
Chopped Onion 1 (medium size)
Chopped Tomato 1 (medium size)
Green Chilly 1 (Finely Chopped)
Chopped Coriander 1 tbsp
Grated or Julienne Ginger 1tbsp
Roasted Cumin Seeds a pinch
Green Chutney 2 tbsp (Optional )
- Soak the white chickpeas overnight or at least for 6 hours. Wash thoroughly and drain the water. In a pressure cooker, Add the chickpeas, Salt and Bay leaf. Close the lid and Leave it on full flame for 5 minutes, then simmer for another 15 – 20 minutes.
- Let it stand for 15 minutes for the steam to escape, check if the matar is soft , remove the bay leaf and slow cook till the water is evaporated. Now close the gas and add the rest of the ingredients and mix well.
- Add all the ingredients for garnishing and eat hot with Kulche or Naan.