Chole (Chickpea Curry)

Name: Chole (Chickpea Curry)
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 4 cups dried chickpeas (about 800 grams); 5-6 medium onions; 10-12 garlic cloves; 2 chopped tomatoes; 2 tablespoons mustard oil; Salt to taste; 1 cup finely chopped cilantro; 1 teaspoon cumin powder; 1 teaspoon amchur (dried mango) powder; 1/2 teaspoon turmeric powder; 1 teaspoon coriander powder; 1 teaspoon red chili powder; 2 teaspoons hot red chili powder; 2 pinches asafoetida (hing); 2-3 bay leaves; 2-3 tablespoons chole masala

Chef Richa pathak. @cook_22770864

Aurangabad

Chole, also known as chickpea curry, is a beloved dish made from white chickpeas (kabuli chana). Chickpeas are rich in vitamins, high-quality protein, minerals, and phytonutrients that help support digestion and gut health, and can help prevent constipation, acidity, and indigestion. Kabuli chana holds an important place in Indian cuisine and is a staple at many gatherings. This dish is not only delicious but also nutritious, making it a great choice for those who work out. Chole offers many health benefits.

Chef Richa pathak. @cook_22770864

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Ingredients

30 minutes

Serves 4 servings

4 cupsdried chickpeas (about 800 grams)
5-6medium onions
10-12garlic cloves
2chopped tomatoes
2 tablespoonsmustard oil
Salt to taste
1 cupfinely chopped cilantro
Spice mix
1 teaspooncumin powder
1 teaspoonamchur (dried mango) powder
1/2 teaspoonturmeric powder
1 teaspooncoriander powder
1 teaspoonred chili powder
2 teaspoonshot red chili powder
2 pinchesasafoetida (hing)
2-3bay leaves
2-3 tablespoonschole masala

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Steps

30 minutes

1

First, soak the chickpeas in water overnight. After soaking, add turmeric and cook them in a pressure cooker for four whistles, until the chickpeas are soft.
2

Chop the garlic, tomatoes, and onions, then blend them together to make a paste.
3

Heat mustard oil in a pan over low heat. Add cumin seeds and asafoetida, then sauté the onions until golden.
4

Once the onions are browned, add the onion-tomato-garlic paste and cook. Add the dry spices and continue to cook until the mixture is dry and the oil separates.
5

Add the boiled chickpeas and sauté.
6

Add water as needed, cover, and cook for 10 minutes. Garnish with cilantro and serve hot with puri.