Chhole/Chana Masala
Chickpeas simmered with black tea and fresh mint
Why This Recipe Works
Steeping the chickpeas in black tea and mint creates a rich, dark gravy with a sophisticated depth of flavor. The addition of baking soda is a small but vital step that ensures the legumes reach a perfectly buttery, tender consistency.
Instructions
Steep the black tea in hot water for 5 minutes until the liquid is very dark and concentrated. Strain and set the tea aside, discarding the leaves or bags.
Combine the chickpeas, prepared tea, Tomato Onion Masala, mint, and baking soda in a large saucepan or medium Dutch oven. Bring the mixture to a simmer over medium-high heat, then lower the heat slightly, cover, and cook until the chickpeas are very tender and the flavors have melded, about 20 minutes.
Mash a small portion of the chickpeas against the side of the pot to thicken the gravy. Stir in the garam masala, black salt, red chili, paprika, amchur, and salt. Taste and adjust the seasoning — the black salt should provide a savory, slightly smoky depth.
Serve hot, topped with raw red onion and ginger matchsticks for a sharp, fresh crunch that balances the rich gravy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 4 days; the flavors often improve overnight.
