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  • Writer's pictureCheyenne



1 ½ cup chickpeas

3 cups water

4 tsp salt, separated

1 inch piece cinnamon

4-5 cloves

8-10 whole peppercorn

3-4 whole green cardamom

2 bay leaves

2 black tea bags (optional)

3-4 tbsp oil

½ tsp asafoetida (hing)

1 onion, sliced

1 tbsp ginger/garlic paste

1-2 green chilis

1 whole green chili

4 tomatoes, pureed

1 tsp turmeric

3 tsp red chili powder

1 ½ tbsp coriander powder

1 ½ tbsp cumin powder

1 tbsp chole masala powder

2 tsp garam masala

2 tsp dry mango powder

½ tbsp kasuri methi

½ tbsp cilantro, chopped


  1. Thoroughly wash chickpeas. Cover with 3 cups water and allow to soak 8+ hours. I usually soak mine overnight.

  2. Place chickpeas with the water it soaked in, into pressure cooker. Toss in 2 tsp salt, cinnamon, cloves, peppercorns, cardamom, bay leaves, and tea bags. Tea bags are just for color and totally optional. Give a mix. Cover and cook on medium-high for two whistles, then lower heat to medium-low and cook an additional 10 minutes. Check that chickpeas are cooked, if not allow to cook an additional 5 minutes, or until done. Remove tea bags when finished

  3. To large pot, heat 3-4 tbsp oil. Once hot add hing and onions. Cook until onions turn translucent, then add ginger/garlic paste and green chilis. You can omit if you don’t want any heat, or adjust accordingly. Continue cooking until onions get a nice brown color and raw garlic smell is gone

  4. Add in pureed tomatoes. Cover and simmer about 10 minutes, or until gravy has reduced and thickened

  5. Once gravy has reduced, add in turmeric, chili powder, coriander, cumin, chole masala, and garam masala. Give a good mix, then add remaining 2 tsp salt, or adjust per taste

  6. Now add cooked chickpeas and water to the gravy. Remove cinnamon and bay leaves. Stir, then cover and let simmer 5 minutes

  7. After simmering, add dry mango powder and kasuri methi. Taste dish and adjust spices as needed. Garnish with cilantro.

  8. Goes great with rice, roti, poori, or bhature

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