Chhole or Chana Masala is a delicious curry made with boiled chickpeas and spices.
Wash and soak chickpea for 8 hours or overnight.
In the morning, drain off the water, wash and pressure cook with 4-5 cup water for 5-6 whistles.
Once pressure is released, check if chickpea are cooked. If not cook for another whistle or so.
Take out ¼ cup boiled chickpea and mash them.
Now heat 2 tbsp oil in a pan. Add bay leaf.
Now add chopped onions. Cook until it turns pink. Then add ginger.
Once onions are cooked, add chopped tomatoes, green chilies and salt.
Cook well until tomatoes are mushy.
Once tomatoes are cooked, add red chili powder, coriander powder and chhole masala.
Saute and cook well for 4-5 minutes or until oil separates.
Now remove water from boiled chickpeas in a bowl. Add only boiled chickpeas and mashed chickpeas. Mix well.
Now add ½ cup water and simmer on low flame for 5-6 mins. Sprinkle kasuri methi.
Adjust salt if required. Garnish with coriander leaves and serve.