Chola-bangladeshi kala chana masala Recipe

Cooking Directions

• STEP 1.Soak the black chickpeas overnight and pressure cook until tender.
• STEP 2.In a pan, heat oil and add cumin seeds, onions, ginger, and garlic. Saute until golden brown.
• STEP 3.Add tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala. Cook until the tomatoes are soft and oil separates.
• STEP 4.Add the cooked chickpeas, salt, and water. Simmer for 10-15 minutes until the flavors are well combined.
• STEP 5.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the chickpeas overnight helps in reducing the cooking time.
• You can adjust the spice level according to your taste.
• Adding a pinch of baking soda while pressure cooking the chickpeas helps in softening them faster.

Storage and Serving

• Leftover chola can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chola before serving.
• Serve with rice, roti, or naan for a complete meal.