Tamatri Chole

Place the soaked chickpeas into a pressure cooker. Add 2.5 cups of water, a pinch of salt, a bay leaf, and a black cardamom pod; then cook for 4–5 whistles, or until the chickpeas become tender.

Heat oil or ghee in a pan (kadai). Add cumin seeds, cinnamon, and cloves. Now, add ginger and green chilies, and sauté for a few seconds.

Add the tomato puree and cook until the oil begins to separate from the mixture. Now, add turmeric powder, coriander powder, and red chili powder, and mix thoroughly.

Once the spices are well-sautéed, add the boiled chickpeas (along with their cooking liquid). Also, add Chole Masala and salt to taste. Mash a few of the chickpeas with a ladle; this will help thicken the gravy and give it a rich, coating consistency.

Cover the pan and let it simmer on low heat for 8–10 minutes to allow the flavors of the spices to fully infuse into the chickpeas. Finally, add amchur (dry mango) powder and finely chopped fresh coriander, and give it a good mix.

You can serve the chickpeas piping hot with pooris, rice, or bhaturas.