Chole Masala

Chickpeas are high in fiber, iron, vitamins and antioxidants. 20 percent of the legume is protein, a percentage comparable to meat's. The Latin name for the word chickpea means "small ram" because the legume somewhat resembles a ram's head. 

A Chinese company is attempting to patent chickpea extract as a diabetes medicine because it is shown to lower triglycerides and cholesterol, improve insulin sensitivity and regulate blood sugar.

Here is a classic chole masala recipe which can be made with either white or black chickpeas.

Ingredients:

Grind the following ingredients together to make the masala powder:
Coriander powder - 1 & 1/2  tsp
Red chilly powder - 1 tsp
Black salt - 1/2 tsp
Dry pomegranate seeds (anardana) - 2 tsp
Dried mango powder (amchur) - 1 & 1/2 tsp
Cumin seeds - 1 tsp
Black pepper powder - 1/2 tsp
Dry fenugreek leaves (kasoori methi) - 2 tsp
Big cardamom - 1
Cinnamon - 1" piece
Cloves - 4
Dry Ginger (sonth) - 1 tsp
Nutmeg powder - 1/2 tsp
Mace - 1

Other ingredients:
Chickpeas - 250 grams
Bay leaf - 1
Onions - 2 medium
Tomatoes - 2 medium
Green chillies - 1
Ginger - 1" piece
Oil / Ghee - 1 tbsp
Lemon - 1
Salt - to taste

Method:

• Wash and soak the chickpeas for a couple of hours. Pressure cook it with water and a little salt and keep aside.
• Grind the onions, tomatoes, green chilli and ginger to make a paste. 
• Heat a heavy bottom pan and add 1 tbsp ghee or oil. Add the above paste, salt, and cook for 10 minutes.
• Add the masala powder and cook for another 5 minutes.
• Now add the boiled chickpeas, 1/2 cup water and pressure cook for one whistle.
• Remove from flame and squeeze the juice of 1 lemon.
• Garnish with chopped coriander leaves.

Grandma's tip: Do not throw away the excess water that remains after boiling the chickpeas. This nutrition packed water could be used in the gravy.