I made the most amazing chhole today.
2 cans low sodium garbanzo beans (wash and drain off liquid)
1 large red onion, coarsely chopped (blend, or puree - whatever the right term is)
2 roma tomatoes, ground to paste (I mean, blended)
2 TABLESPOONS everest chchole masala (this makes ALL the difference)
2 teaspoons any brans dhania (corriander) powder
2 teaspoons everest brand chat masala
2 teaspoons everest kasuri methi (these are dried leaves of fenugreek)
1 tablespoon canola oil
3 inches of fresh ginger about 1/2 inch diameter, grated (after the skin is peeled off)
1tsp turmeric powder
2-3 cups water
salt to taste
In all North Indian dishes that use onion, I use red onion. I grind the raw onion to paste before I cook with it. Seems to make a ton of difference.
Start off with the oil in a hot pan. Throw in grated ginger (Keith, you'd throw in above mentioned preservative-laden paste), and paste of the raw onion. Then saute for atleast 5 minutes until the onion paste turns brown. Add all the masala powders listed and salt. Saute 5 minutes. Remember that the garbanzo beans from the can come salted. (Ideally ofcourse, you'd soak the garbanzo beans overnight and pressure cook in the morning for atleast 4 whistles - it does taste better than beans from a can).
Saute for a while until it tastes perfect, add the water to bring it to a desired consistency, and you're done.