In this video, chef Ranveer Brar demonstrates a quick and easy recipe for chole masala using unsoaked chickpeas. He starts by soaking chickpeas in hot water with salt, then proceeds to chop onions, tomatoes, and green chilies for the masala. Baking soda is added to the chickpeas for quicker cooking. In a pressure cooker, he sautés whole spices, onions, and green chilies, then adds tomatoes and a yogurt-spice mixture. After cooking the masala, he combines it with the chickpeas, and the dish is ready to serve. He also discusses the history and benefits of chickpeas and provides variations for cooking the dish in a single pot.
Here are the key facts extracted from the provided text:
1. The speaker is named Ranveer Brar.
2. The recipe involves cooking chickpeas (chole) without soaking them.
3. The chickpeas are soaked in hot water for half an hour to reduce cooking time.
4. Onions, tomatoes, and green chillies are chopped for the recipe.
5. The speaker recommends using a chopping machine for onions.
6. Baking soda is added to the chickpeas to speed up the cooking process.
7. Various spices and ingredients are added to prepare the masala.
8. The pressure cooker is used to cook the chickpeas.
9. The use of soda helps soften the chickpea skin.
10. The history of chickpeas is mentioned, including their cultivation in India.
11. The speaker discusses variations in pressure cooker cooking times.
12. Coriander stalks are added to the recipe.
13. The speaker suggests adding some black pepper powder.
14. The recipe emphasizes the quick preparation of chole without overnight soaking.
These facts have been extracted from the text, excluding any opinions or subjective statements.