Tomato Paste - 3 tbsps mixed in 1 cup of water or 3 ripe tomatoes finely chopped.
Finely chopped onion - ½ cup
Cilantro for garnish
Salt - 1.5 tspsAdjust according to your taste
Water - for soaking + 1.5 cups
Sugar - ½ tspoptional
& The Main Ingredient
Dry Soy beans - 1 cup
Instructions
Soak the soy beans for up to 4 hrs. I usually let them soak overnight.
Wash them and set aside.
Heat a pressure pan or pressure cooker and add oil.
Once the oil is hot, add cumin seeds, hing, cinnamon, clove and green cardamom.
As they began to splutter, add the chopped onions and let it cook till the onion turns translucent.
Now add the tomatoes or tomato paste mixed with water and mix well.
Then add all the spices (coriander powder, chili powder, kitchen king and turmeric) along with salt, sugar and mix well.
Let it cook till the oil separates and now add soaked and washed soy beans and add the 1.5 cups of water.
Mix them well and check for salt.
Then add the chopped cilantro and let it cook for up to 3 whistles.
Once the pressure is all gone, garnish it with more cilantro and serve hot with roti.
Notes
As I mentioned, you can use tomatoes instead of tomato paste. Also 1 tsp of ginger garlic paste can be used. I just our personal preference and usually I don’t add for chole. You can pressure cook the beans first and then add it to the gravy. In that case, it boil nicely after you add the boiled beans. Again just to make it as one pot meal, I pressure cook it along with the gravy.