Realization for the day — It is far easier to cook something rather than try to describe the same process in writing. A friend asked me for a recipe for Chhole/Chana, hence the pearls of wisdom..

Said friend being a non-desi cook, I’ve stripped the recipe of all the extra thrills and frills so as to make it easier for a beginner to Indian cooking. Reproduced here verbatim, in case I ever need to refer to it —

Chhole or Chana

Ingredients

(The spices used in the recipe can usually be found in a speciality Indian store.)

• 1 can of garbanzo beans/chickpeas
• 2 tablespoons oil
• 1/2 teaspoon ginger paste
• 1/2 teaspoon garlic paste
• 1-2 green chilies chopped (optional, for extra spice)
• 2-3 cloves
• 2-3 whole black peppers
• 1 small stick of cinnamon or 1/3 teaspoon cinnamon powder
• 1 big onion finely chopped
• 1/4 teaspoon of turmeric powder
• 3/4 teaspoon Chhole masala/Chana masala (a special spice blend for making garbanzos. If not available, then substitute with a mix of 1/2 tsp garam masala, 1/4 tsp cumin powder and 1/4 tsp coriander powder)
• 1 big tomato finely chopped
• 1/2 teaspoon sugar
• 1 tbsp sour cream or thick yogurt (optional)
• 6-7 mint leaves chopped (fresh)
• 2 tablespoons cilantro/coriander leaves chopped (fresh)
• A few drops of lemon juice
• Salt to taste

Method

1. Drain garbanzos from the tin and wash thoroughly to get rid of the preserve liquid.
2. Heat the oil in a heavy bottomed pan, add the ginger paste, garlic paste and chopped green chilies (if needed). Fry for a minute, add cloves, whole black peppers, cinnamon and fry lightly.
3. Add chopped onion, fry for another minute. Now add the turmeric powder and chhole masala. If chhole masala not available, add the substitute masalas at this point. Fry till onions are a golden brown.
4. Add the chopped tomato, sprinkle salt over it, and stir fry till tomatoes lose shape and turn into a part-puree. Add the sugar to the puree.
5. Add the garbanzos, and 1.5 cups water to the pan. Let it boil 10-15 minutes on medium heat till the water mostly reduces and the garbanzos are cooked (and loose the tin-ish taste). Check to see if cooked, and if doubtful, add 1/2 cup more water and boil another 10 minutes or so. Basically, adjust amount of water and boiling time as needed. Also adjust for salt at this point.
6. When garbanzos appear cooked, add sour cream/yogurt and chopped mint and cook for a minute or two.. Remove from heat, sprinkle chopped cilantro and lemon juice. Serve!