🫘 Pure Saatvik Ingredients

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  Kabuli Chana (Chickpeas): 1.5 cups (soaked overnight)
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  Natural Color Infusion: 2 black tea bags or 2 dried amla pieces
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  Kanhaji Chhole Masala: 2.5 tbsp
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  Kanhaji Surti Hing: 1/4 tsp (essential for aroma & digestion)
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  Fresh Tomato Puree: 3 medium ripe tomatoes
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  Fresh Ginger: 2-inch piece (finely julienned)
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  Green Chilies: 2 slit lengthwise
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  Desi Ghee or Mustard Oil: 3 tbsp

🍲 Step-by-Step Cooking Method

1. Boil the Chana with Natural Color: In a pressure cooker, add the soaked chickpeas along with 4 cups of water, 1 teaspoon salt, a bay leaf, and the tea bags or dry amla tied in a muslin pouch. Pressure cook for 5 to 6 whistles on medium heat until the chana is tender and melts between two fingers. Discard the tea bag/amla pouch. Keep the dark cooking water!
2. Aromatic Tempering (Tadka): In a deep kadai, heat 3 tablespoons of pure desi ghee. Add 1 teaspoon cumin seeds and allow them to crackle. Immediately sprinkle 1/4 teaspoon of Kanhaji Surti Hing. The aroma will instantly fill your kitchen.
3. Cook the Saatvik Gravy: Add the julienned ginger and slit green chilies. Sauté for 1 minute until fragrant. Pour in the fresh tomato puree and cook on medium-low heat until the tomatoes concentrate and ghee separates around the edges.
4. Spice Infusion: Stir in 2.5 tablespoons of Kanhaji Chhole Masala and 1/2 teaspoon of Kashmiri Khandela. Stir continuously for 30 seconds to roast the spices gently in the warm ghee.
5. Slow Simmer & Texture: Add the boiled chana along with its dark cooking liquor. Take a ladleful of chana and mash them against the side of the kadai—this natural starch thickens the gravy without needing cornstarch or onion paste. Cover and simmer gently on low flame for 15 minutes to let the flavours marry.
6. Final Hing-Ghee Garnish: Finish with a squeeze of fresh lime and a sprinkle of chopped coriander. Serve hot with fluffy bhaturas, pooris, or steamed jeera rice for a divine bhog offering.

💡 Pure Saatvik Cooking Secret

Without onions and garlic, the foundation of a rich Indian curry relies on the purity of your Hing (asafoetida) and Amchur (dry mango). Kanhaji Surti Hing provides that deep, savory umami base that makes temple chhole deeply satisfying and digestive-friendly.

Explore Chhole Masala →

“I have tried many masalas from Kanhaji Masale and found them to be of amazing quality and taste. They are free from all the nasty stuff too so I am assured of my health and wellbeing. They taste amazing and I am worry-free as I know they are Saatvik, so I can use them to make bhog for my deities. They are now a staple in my house!”