Chhole in a jiffy

My little one has started to like Chhole... Glory be!

But she does ask me for chhole at the drop of a hat. Out of the blue she's likely to ask me for some, just as I'm about to start cooking. I have started to store cans of Garbanzo or Ceci beans just on the off chance that I'm asked to make some chhole in a hurry.

This is my solution, very simple uncomplicated, light and very delicious chhole. Takes all of 10 minutes to make! And best of all, no ginger, garlic, onion or tomatoes. This brings down prep time to almost nil. And best of all, very little oil!

Sounds too simple, doesn't it? But it's still very very yummy!

When I do plan to make chhole in advance, I soak some chana for a few hours, and cook it with some salt before following this recipe.

Quick and Tasty Chhole
serves 3


1 cup chana, soaked overnight and cooked with salt, OR,
2 cans Garbanzo or Ceci beans

1 tbsp oil
1" cinnamon
3-4 cloves
2-3 black peppercorns
1 bay-leaf
1 tsp cumin seeds
1 pod green cardamom
1 tbsp coriander powder
1 tbsp cumin powder
1 tsp dry mango powder
1/4 tsp turmeric
1/2 tsp chilli powder
1 tbsp Chhole/Chana masala
2 medium potatoes (peeled and cubed)
salt to taste

Drain beans, if using canned, and rinse. Keep aside.
Mix all powders (coriander powder, cumin powder, dry mango powder, turmeric, chilli powder, chana masala ) with a little water and make a smooth paste.
Heat oil. Temper with cinnamon, bay leaf, cumin seeds, cardamom, black pepper and cloves.
Add the masala paste. Add a little water if mixture is too thick.
Fry on low flame till oil separates.
Add chana, potatoes and cover with just enough water.
Adjust salt to taste.
Cover and simmer till potatoes are done (about 7-8 minutes).
Take 1/2 cup cooked chana and potatoes and mash well. Add it back to the simmering chhole.
Adjust consistency with a little more water if required.
Simmer for 2 minutes.
Garnish with chopped coriander leaves.