Spicy Chola Tarkari

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For Tarkari

3 Tomatoes pureed

2 cups chickpeas( soaked overnight )

1/2 tsp paprika powder

1/2 tsp black pepper powder

1/2 tsp red chili powder

1 tsp coriander powder

A pinch of turmeric powder

1/2 tsp black mustard seed

1 tsp red chili flakes

1/2 tsp cumin seeds

3 tbsp mixed pickles in oil

5 tbsp oil

For Tempering (Or Baghaar)

2 tbsp oil

1 tsp cumin seeds

1/2 tsp red chili powder

Directions

In a saucepan heat the oil and add the pureed tomatoes. Let them cook for a few minutes then add spices and 1/2 a cup of water .Cover with the lid. Let this cook for 5 minutes.

Add Chickpeas(Which have been soaked over night) and cover the lid. Cook till the chickpeas are tender.

Add another half cup of  water and 3 tbsp of mixed pickles. Let this cook while we prepare the tempering.

In a frying pan heat 2 tbsp oil, cumin seeds and red chili powder. Fry till cumin seeds begin changing color. Then turn off the heat. Take the simmering oil and in the cooking chickpeas add the tempering and immediately cover the lid on the saucepan. Turn off the saucepan heat. This gives the spicy chickpeas a very distinctive taste.

 

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Spicy Chola( Chickpea) tarkari is now ready. Serve this with Moong daal stuffed karchori, boiled rice or with flour tortillas.

Enjoy!

xxx

6 thoughts on “Spicy Chola Tarkari

  1. Pingback: Moong Daal Stuffed Kachori | Cooking with ayesha

  2. I think I am going to come over and steal you so you can be with me every day and be my ‘cooking slave’ hahahahaha.
    Lovely recipe hon and great photo’s. :D ♥ Big Hugs ♥

    Like

A dash of pepper will be appreciated! :*

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