Chole Recipe
Equipment
- Large bowl
- Large pot or pressure cooker
- Wooden spoon
- Measuring cups and spoons
- Knife and chopping board
- Blender or food processor (optional)
- Heat-resistant spatula
- Serving bowls
Ingredients
- 1 cup dried chickpeas (kabuli chana)
- 4 cups water (for soaking chickpeas)
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped or blended into a puree
- 3 garlic cloves, minced
- 1 inch piece of ginger, minced
- 2 green chilies, slit lengthwise (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon red chili powder (adjust to taste)
- 1 teaspoon chole masala (optional, for extra flavor)
- 1 bay leaf
- 1 cinnamon stick
- 3-4 cloves
- Salt, to taste
- Fresh cilantro leaves, for garnish
- Lemon wedges, for serving
Instructions
- Soak Chickpeas:Place the dried chickpeas in a large bowl and cover with 4 cups of water. Let them soak overnight or for at least 1 hour.
- Cook Chickpeas:Drain and rinse the soaked chickpeas. Transfer them to a large pot or pressure cooker. Cover with fresh water (about 4 cups) and cook until tender. In a pressure cooker, this should take about 20-25 minutes. In a pot, it might take 45-60 minutes. Once cooked, drain and set aside.
- Prepare the Base:Heat the vegetable oil in a large pot over medium heat. Add cumin seeds, mustard seeds, bay leaf, cinnamon stick, and cloves. Sauté for about 30 seconds until fragrant.Add the chopped onions and cook until golden brown, about 5-7 minutes.
- Add Aromatics:Stir in the minced garlic, ginger, and green chilies. Cook for another 2 minutes.
- Add Tomatoes and Spices:Add the chopped tomatoes or tomato puree. Cook until the oil begins to separate from the tomato mixture, about 5-7 minutes.Stir in the turmeric powder, ground coriander, garam masala, ground cumin, red chili powder, and chole masala. Cook for 2 minutes until the spices are well incorporated.
- Combine Chickpeas and Simmer:Add the cooked chickpeas to the pot and mix well with the tomato-spice mixture.Pour in enough water to reach your desired consistency (about 1-2 cups). Bring to a boil, then reduce heat and let simmer for 20-30 minutes, allowing the flavors to meld together. Adjust salt to taste.
- Finish and Serve:Garnish with fresh cilantro leaves. Serve hot with lemon wedges on the side. Chole pairs well with rice, naan, or bhature.
Notes
Enjoy your delicious homemade Chole!