A flavorful Bangladeshi dish made with brown chickpeas (kala chana) and various spices, perfect for Ramadan. This recipe includes sautéed onions, potatoes, and a mix of spices for a deliciously hearty meal.
1: Soak brown chickpeas overnight.
2: Boil them with salt until soft, then drain, remove, and freeze.
3: Heat cooking oil and sauté onions along with ginger and garlic paste until the onions are translucent.
4: Add cubed potatoes and all the powdered spices.
5: Pour in water and cook until the potatoes are tender.
6: Add the cooked chola (kala chana) along with tomatoes.
7: Cover and cook until everything comes together.
8: Lightly mash the potatoes to give that makha (mushy) texture.
9: Top with green chilies, onion, cucumber, cilantro, and tamarind chutney.
