Garbanzo beans contain a chock full of nutrition. They are packed with proteins and fibers that are very good for the body. I believe that one of the best ways to serve this lovely bean is to make this curry and serve it with Poori, a fried bread. Chick peas should be soaked in water for 24 hours, the water should be changed a few times during this period. Rinse the beans well and boil it in a pressure cooker. Alternately, toss the washed beans right into the slow cooker or crock pot and it should be ready in 8 hours. The end result should be such that the beans just melt in your mouth. When you happen to throw the bean on a distant wall, the bean should just stick to the wall. If it bounces back or falls down, it needs more cooking!! This particular recipe is for parties or college students who prefer to use canned items. This is a very quick recipe, almost instantaneous curry on the table.

Ingredients for Cholle:

• 2 Cups cooked Cholle or use a can
• 1/4 Packet of Shan Cholle Masala
• 2 Large tomatoes, finely chopped or 1 can of diced tomatoes blended
• 1/2 medium red onion sliced lengthwise, very finely
• Kasoori Methi, 1/2 tsp, crushed between hands (Optional)
• 1/4 tsp Sugar
• Filtered Water, as required

Method:

Heat a large Dutch Oven with a lid.

Add oil and once hot, add onions and fry till transparent.

Add tomatoes and cook until the oil starts floating on top.

Add the packet of masala and mix well.

Add 1 cup of Filtered water.

Add sugar.

Taste test and adjust accordingly.

Add the Garbanzo beans and mix well.

Bring flame to very low, put lid on and let simmer for 15 minutes.

Garnish with Kasoori Methi and serve immediately. Goes very well Puri or Bhatura, onions, and Mango pickle.

Note: Shan Masala already has a lot of salt. Furthermore; the canned tomatoes and canned Garbanzo Beans have salt in them. This curry does not require any salt at all. If any, add a pinch of sugar to balance out flavors.