INGREDIENTS

• 2 cup Chickpeas (Kabuli chana )
• 2 Tomatoes
• 2 Onions
• 3-4 Green chillies
• 2 Red chillies
• 5 pods Garlic
• 1 inch Ginger
• 1 tsp Aniseeds
• ½ tsp Poppy seeds
• ½ inch Cinnamon
• ½ tsp Cumin seeds
• ½ tsp Black pepper
• 2 tsp Grated coconut Coriander leaves ½ bunch and a few for garnishing
• 1 tsp Everest Chhole Masala
• Turmeric : a pinch, Salt to taste, Oil for tempering.

BEST MADE WITH

PREPARATIONS

• Soak chickpeas overnight or 8 hrs.
• Pressure cook with half tsp. salt.
• Strain and keep aside. Reserve the water.
• Grind only whole masala to thick paste.
• Heat oil.
• Add mustard, cumin, aniseeds.
• Add ground masala paste.
• Saute for few minutes.
• Add turmeric, salt and Everest Chhole Masala.
• Mix well.
• Add a little water and let it boil for few minutes.
• (Use the water of boiled chickpeas).
• Add cooked chickpeas and combine well and allow to boil for few more minutes.
• Garnish with coriander leaves and serve hot.
• Excellent with Parathas/Bhatura.