Chole

Chole is a popular North Indian curry made with chickpeas simmered in a richly spiced onion-tomato gravy, often served with bhature or rice.

Ingredients:

For Pressure Cooking Chickpeas:

• 1 cup dried white chickpeas (kabuli chana)
• 3 cups water (for pressure cooking)
• 1 black tea bag or 1 tsp tea leaves in muslin cloth (optional – for dark color)
• 1 bay leaf
• 1-inch cinnamon stick
• Salt – 1 tsp

For Gravy:

• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 2 medium onions, finely chopped
• 1 tablespoon ginger-garlic paste
• 2–3 green chillies, slit (optional)
• 2 medium tomatoes, pureed or finely chopped
• 1/4 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chilli powder (adjust to taste)
• 1 teaspoon amchur (dry mango powder)
• 1–2 teaspoons chole masala (store-bought or homemade)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Soak & Cook the Chickpeas

   • Wash the chickpeas thoroughly and soak them in enough water overnight (or at least 8 hours).
   • Drain the water, rinse again, and add chickpeas to a pressure cooker with 3 cups water, salt, tea bag, bay leaf, and cinnamon stick.
   • Pressure cook for 4–5 whistles on medium flame or until soft but not mushy. Discard tea bag after cooking.

Tip: The tea bag gives the chickpeas a rich, dark color typical of Punjabi chole.

2. Prepare the Masala

   • Heat oil or ghee in a heavy-bottomed pan or kadhai.
   • Add cumin seeds and let them splutter.
   • Add chopped onions and sauté on medium heat till golden brown.
   • Add ginger-garlic paste and green chillies; cook until raw smell disappears.
   • Add pureed tomatoes and cook till oil starts to separate.
   • Mix in turmeric, coriander, cumin, and red chilli powder. Cook for 2–3 minutes to enhance the flavor.

3. Combine and Simmer

   • Add the cooked chickpeas along with their cooking liquid (remove bay leaf and cinnamon).
   • Add chole masala and amchur powder. Adjust salt as needed.
   • Simmer on low heat for 15–20 minutes, mashing a few chickpeas for thickness. Add more water if needed.
   • Stir occasionally to prevent sticking. The gravy should become thick and flavorful.

4. Garnish and Serve

   • Garnish with fresh coriander leaves.
   • Optionally top with a dollop of butter, raw onion slices, and a wedge of lemon.

Serving Suggestions:

• Chole Bhature – Classic combination.
• Chole with Poori – Popular breakfast or festive meal.
• Chole Chawal – Comforting meal with steamed rice.
• Serve with naan, kulcha, or jeera rice for variety.