Name: Chole Masala With Preserved Lemon Recipe / Chickpea with Preserved Lemon
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1.5 cup of dry chickpea, soaked overnight; 2 large onions, peeled and quartered; 3 medium tomatoes; 5-6 big garlic cloves, peeled; 1 inch of ginger, peeled; 3-4 green chilies; 1 Tbsp of chopped preserved lemons or pickled lemon; 1 tsp of mustard seeds; 1 tsp of fennel seeds; 1 tsp of fennel powder; 2 tsp of coriander powder; 1/2 tsp of turmeric; Red chilli powder to taste; 2 tsp of garam masala or chole masala; Few chopped cilantro leaves; salt to taste; 1-2 Tbsp of oil

Chole Masala With Preserved Lemon Recipe / Chickpea with Preserved Lemon

Recipe by Neha NairCourse: SidesCuisine: IndianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

A very popular north Indian curry with a little tangy, Moroccan twist. Chickpea prepared in traditional gravy, then preserved lemon is added which gives it a slightly distinct flavor.

Ingredients

1.5 cup of dry chickpea, soaked overnight
2 large onions, peeled and quartered
3 medium tomatoes
5-6 big garlic cloves, peeled
1 inch of ginger, peeled
3-4 green chilies
1 Tbsp of chopped preserved lemons or pickled lemon
1 tsp of mustard seeds
1 tsp of fennel seeds
1 tsp of fennel powder
2 tsp of coriander powder
1/2 tsp of turmeric
Red chilli powder to taste
2 tsp of garam masala or chole masala
Few chopped cilantro leaves
salt to taste
1-2 Tbsp of oil

Directions

Pressure cook the chickpea in 4-6 cups of water with salt over medium heat, up to 3-4 whistles. Put the cooked chickpeas through the strainer and don’t discard its cooking liquid, save it for later.
Roughly chop ginger, garlic and green chilies and grind it in a food processor without adding water. Now put the onions in it and just pulse it 4-5 times to make a coarse mixture.
To make tomato puree, put tomatoes in 3 to 4 cups of boiling water and boil for 5-6 mins or until the tomato skins start to tear up. Take out the tomatoes and let it cool down a little, then peel off the skin and grind them in a food processor.
Heat oil in a deep pan, splutter mustard and fennel seeds and add onion mixture, salt and cook till it is golden brown.
Now add turmeric, coriander, fennel, chili powder and half of chole masala and fry for a min. then add tomato puree and cook it till oil separates.
Now add chickpea with desired amount of cooking liquid, remaining chole masala and preserved lemon. Let it come to a boil over medium heat and simmer for 5 minutes or until the gravy is nice and thick.
Lastly, toss in the cilantro and mix well and chole masala with preserved lemon is done. Serve it with hot chapati, paratha or rice.