Chhole (Garbanzo beans)

From Mom’s Kitchen: This is another recipe passed down from my Mom: Sunita Swaroop. She is one of the best cooks I know and I am so happy I have some of her recipes here for me!

What you need:
2 pounds dried garbanzo beans
3 tablespoon oil, olive & vegetable
2 teaspoons asfoetida
2 teaspoons whole cumin
2 red onions, chopped
3-4 garlic chopped
3 tablespoons of ginger, chopped
3 green chiles, seeded and chopped
2 tablespoons fresh cilantro, chopped
1 teaspoon chili powder
2 teaspoons black salt
2 teaspoons sea salt
1 teaspoon black pepper
4 tablespoons tomato sauce
2 fresh tomatoes, chopped
2 teaspoons garam masala
2 teaspoons coriander-cumin powder mix
5 teaspoons mango powder
6 oz of tomato paste

What you do:
1. Soak dry garbanzo beans in cold water overnight.
2. Drain the beans and refrigerate in a ziploc bag until ready to cook.
3. In a large pan over medium-high heat, heat oils and mix in asfoetida and whole cumin.
4. Immediately add onion, garlic, ginger and chopped green chiles until onions are opaque. About 5-7 minutes.
5. Add garbanzo beans. Stir well.
6. Add chili powder, black salt, sea salt and cilantro. Stir well.

7. Add tomatoes. Stir well.

8. Add garam masala and coriander-cumin spice blend.

9. Transfer contents of pan to a slow cooker and enough water to cover the beans. Cover with lid and turn on high and let cook.

10. After 4 hours add mango powder and tomato paste. Mix well and let cook for another 8 hours or overnight. Enjoy!