Chole (Chick Peas)

Ingredients

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For 3-4 servings. 

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Spices 

EITHER:

• 3.5 tablespoons of CafeVivek Spice No. 9 

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OR, Make your own mix with spices from your local Indian store. Make sure they're <1 year old otherwise it loses its punch.:  

• 1/2 tsp of Red Chili Powder (this is NOT chili powder. That is a blend of spices. Red Chili powder is literally just ground up red peppers. It's bright red, chili powder is brown.)

• 1.5 tsp of Garam Masala

• 1.5 tsp of Cardamom powder

• 1 tsp of Amchur (aka dried mango powder)

• 1 tsp of Turmeric (do NOT buy from Safeway, it's far less potent, probably because it's older.)

• 2 tsp of powder from fresh roasted Cumin Seeds (Do NOT use Safeway ground cumin. This is one of the power houses of flavor. Roast and grind on the same day.)

• 1.5 tsp of Chat Masala

• 1.5 tsp of salt 

• 1.5 tsp of pepper

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Other Stuff

• 2 cans chick peas. 

• 1 yellow onion, chopped

• 2 tbsp of your favorite oil. I use Olive or Peanut.

• 2 tbsp tamarind chutney (Or more. Get from your local Indian store, the American ones have no "punch".). 

• 2 medium tomatoes (chopped. Optional.)

• 1 lemon (optional, personal preference. I only use it 50% of the time)

• 1.5 ounces of the water from a jar of jalapenos. DON'T SKIP THIS ONE IT MAKES ALL THE DIFFERENCE!

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Equipment

• small nonstick skillet to roast seeds

• spice grinder

• medium/large nonstick pot to cook 

• spice jar to store extra ground cumin

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Steps

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Make fresh roasted ground cumin

1. Put the small skillet on the stove, set to medium. Once it's hot add 2-3 tablespoons of cumin seeds. (May as well make extra)

2. Continually stir the seeds so they don't burn, or pick up the skillet and shake it. After 2-3 minutes you'll notice them turn browner. 

3. Once they're roasted, put into a spice grinder and grind up. Put into the jar.

 

You might want to roast far more. We go through tablespoons per week as we add to many dishes. Once you see how awesome it smells you might want to as well.

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Make the chole

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Phase 1, assemble & simmer.

1. Rinse the beans in the can. Don't dump it into a strainer and get rid of all the juices, just fill the can with water 4-5 times and drain it.

2. Put the pot on a medium-heat stove, add the 2 tbsp of oil.

3. Once hot, put the chopped onion in. Cook until they start browning, I think it's 5-7 minutes.

4. Add all the spices, mix well.

5. Add enough water to fully immerse beans. There is no such thing as too much water, you can just burn it off later. This is key as you don't want pockets of high spice.

6. Cover pot, bring to a near boil, then turn stove down to simmer.

7. Simmer for at least 1.5 hours. Stir every 5-10 minutes so the bottom doesn't burn.

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Phase 2: Adjust the flavor

1. Once the beans squish easily or 1.5 hours, whichever is *later*, taste it. It's going to be too watery, don't worry about it, just taste the "stuff".

2. Add the jalapeno water.

3. Add tamarind chutney

4. Add whatever spices you feel like you want more of. I inevitably add more cumin, amchur (dried mango powder), or cardamom. 

5. Now taste it.

6. Repeat above until it suits your fancy.

7. If you're eating that night, remove the cover leave it on simmer, and burn off water until it's the thickness you like. Stir every 5-10 minutes so the bottom doesn't burn.

8. Shortly before serving, if it feels too spicy, add the chopped tomatoes.

9. If it's still too spicy, add the lemon juice.

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Some people like topping their chole with 1-2 tbsp of yogurt . We quietly judge those people. (I'm joking, I'm joking. Unless I'm not.)

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Eat with rice, naan, or roti.

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If you're not eating until the next day remove the cover, turn off the stove. Once it cools put the pot in the fridge. Pull it out a few hours before you eat so it can naturally come up to room temperature, then heat it up. Once warm, Taste again to see if you want any final modifications. I find the spice has absorbed into the beans, and I add more spices.