Masaledar Chhole

Name: Masaledar Chhole (Spicy Indian Chickpeas)
Yield: Serves 4 to 6
Cuisine: India
Ingredients: 5 tablespoons non-olive oil; ½ teaspoon ajwain (carom) seeds; 5 tablespoons lemon juice; 5 cloves; 1 pinch baking soda; 1 ounce, or about 3 inches ginger, smashed; 7 black tea leaves; One 2-inch piece fresh ginger, peeled; 2 medium tomatoes; 2 teaspoons ground cumin; 2 tablespoons dried fenugreek leaves (kasoori methi); 3 tablespoons chickpea flour (gram or besan flour); 9 black cardamoms; Salt; One 2½-inch cinnamon stick; 6 small green chiles; 1 medium onion; 2 tablespoons pomegranate seeds; 1½ teaspoons black salt; 1½ teaspoons cayenne; 1½ pounds dried chickpeas; 2½ teaspoons dried mango powder

Spicy Indian Chickpeas

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

A Canon of Vegetables

By Raymond Sokolov

Published 2007

About

India has many snack foods. This one is a showcase for spices, which work a symphonic magic on the ground bass of the unassertive chickpea. I suggest using dried chickpeas although canned chickpeas are entirely acceptable, if a bit soft.

Ingredients

1½ pounds dried chickpeas
1 pinch baking soda
One 2-

Asia
India
Snack
Gluten-free
Spicy
Vegan

Method

Soak the chickpeas overnight in 2 quarts of cold water.
Drain the chickpeas over a large saucepan. Bring their soaking water to a boil with the baking soda. Simmer the chickpeas in the water for 20 minutes until just barely tender.
Meanwhile, slice the ginger