Ingredients:

• chole/ chick peas – 2 cups
• tomatoes – 3
• chilli – 1
• ginger – half inch piece
• cumin seeds – 2 tsp
• carom seeds – 1 tsp
• asafoetida – a pinch
• turmeric powder- a pinch
• red chilli powder/ cayenne pepper- 1 tsp
• butter/ ghee – 2 tbsp
• chole masala powder – 1 tbsp
• salt to taste
• fresh coriander leaves – 1 tbsp (garnish)
• juice of half a lemon
• sugar – 1/2 tsp (optional)

Procedure:

• Soak chole overnight.
• Pressure cook them and keep aside.
• Place the tomatoes, chilli and ginger in a blender and blend them into a paste and keep aside (if you want the gravy to be thick just add a 3 tbsp of boiled whole to the tomatoes and blend together).
• In a wok/ kadai, heat the butter or ghee on medium high heat. Once the ghee/ butter is hot add the cumin and carom seeds and asafoetida and fry it for a minute.
• To the above add red chilli powder/ cayenne pepper and fry it for a minute. Now, add the chole masala powder and fry it for a minute .
• To the above add the tomatoes paste and roast it.
• Add the boiled / cooked chole to the tomatoes and add salt and mix well.
• Let them boil for 10 minute for the peas to soak the masalas. Mash the peas a little bit with a potato masher and mix well.
• Now, remove form heat. Add lemon juice , sugar(optional) and coriander and mix well.
• Serve the chole sabzi with rotis/ puris or rice to Krishna and enjoy His prasadam.