Chhole with turnips (Shalgam-wale chhole)
4-5 cups pre-soaked garbanzo beans (chhole / Kabuli chana)
1.5-2 cups dried garbanzo beans, soaked
2-3 tbsp oil
1 cup chopped white onion
2-3 Thai green chiles
1 inch piece of ginger
2 large cloves of garlic
1/4 tsp turmeric powder
2-3 tomatoes or half a pint jar (16oz) of canned tomatoes
1 black cardamom
1/2 tbsp garam masala
4 medium turnips, peeled and diced
4 small red potatoes, either raw or boiled, peeled and diced
1 tsp of chaat masala (optional) OR
Juice of half lime (optional)
2 tsp salt or to taste
half bunch cilantro, chopped
Heat oil in the pan of your pressure cooker. When it shimmers, add tejpatta and when it changes color, add chopped onions. Sweat on medium-high. Add 1 tsp salt to make them cook down faster.
While the onions are cooking down, coarsely pound ginger, garlic and green chiles using your mortar-pestle. Or grate the ginger-garlic and chop the chiles.
I was out of ginger and really regretted not making a dash to the Indian store yesterday. But I made do with what I had on hand and skipped ginger.
Add ginger-garlic-chile mixture to the pressure cooker and stir-fry for a few minutes. Add turmeric powder and garam masala. I used Malvani masala.
Add tomatoes, breaking them down if they are not diced small.
Add black cardamom. Smell it. It is smoked and best added while braising or once the liquid has been added to the pot. In general, do not toast this spice on dry heat as that makes it bitter.
Add 1 tsp of salt.
Cook under pressure for 3-4 pressure releases and do a quick release, if you know how to do it safely. Otherwise, allow the pressure to release naturally and open the pressure cooker when safe. It may seem too watery but stir it gently and cook for about 5 minutes, allowing the potatoes to thicken the sauce.
If you have boiled potatoes, add them now and cook on medium for 5 minutes. I dice them rather small so that they near-dissolve into the sauce.