Chole rice
Time to cook
35 minutes
Difficulty
Easy
Serves
2
A wholesome combination of spicy and flavorful chickpea curry with onion-tomato gravy and an easy one-pot flavorful rice dish.
Ingredients
White Chana
0.25 cup
Cinnamon
0.25 tsp
Black Cardamom
1 cardamom
Bay Leaf
1 leaf
Fresh Ginger
0.25 tsp
Amla
0.5 dried amla
Salt
0.25 tsp
Cold Pressed Olive Oil
2 tbsp
Onion Raw
1 tbsp
Tomatoes
3 tbsp
Fresh Ginger
0.25 tsp
Red Chilli Powder
0.25 tsp
Cumin Powder
0.25 tsp
Fennel Powder
0.25 tsp
Coriander Powder
0.25 tsp
Dry Mango Powder
1 pinch
Garam Masala
0.5 tsp
Water
0.75 cup
Picador Chillies
0.5 chilli
Salt
0.25 tsp
Fresh Ginger
0.5 tsp
Coriander Leaves
0.5 tbsp
Long Grain Rice, Raw
0.25 cup
Cold Pressed Olive Oil
2 tbsp
Salt
0.5 tsp
Water
0.5 cup
Step-by-step instructions to cook
Prep
For Chole - Rinse the white chana (chickpeas) thoroughly and soak them in water overnight or for 8 to 9 hours.
In a pressure cooker, add the soaked white chana (chickpeas), cinnamon, black cardamoms, cloves, bay leaf (tej patta), crushed ginger, amla (dried gooseberry) pieces, and salt.
Add water, mix, and cook the chickpeas on medium heat for 4 to 5 whistles. Allow the pressure to release naturally before opening the lid.
Open the cooker, drain the chickpeas, reserving the stock along with the whole spices.
Finely chop onions, ginger, and tomatoes.
For the rice - Rinse and soak the rice in enough water for 30 minutes. Strain and set aside
Cooking
For the chole - Heat oil in a heavy frying pan.
Add finely chopped onions and sauté until they turn golden on medium-low heat.
Add the cooked chickpeas and mix well.
Add red chili powder, cumin powder (jeera powder), fennel powder (saunf powder), coriander powder, dry mango powder( amchur), and garam masala powder and sauté for one to two minutes.
Pour in the reserved stock or water, and add slit green chilies, and salt. Mix thoroughly.
Cook on medium heat, until the curry thickens slightly.
Adjust the seasonings as per taste and garnish with sliced ginger and chopped coriander leaves.
For the Rice - In a saucepan, bring water to a boil, season with salt, and add some oil.
Stir in the strained rice and reduce heat to a simmer.
Give it a quick stir, then cover the pan. Check occasionally to ensure the heat level is appropriate for a gentle simmer.
After 17 minutes, begin checking for doneness. The rice should be tender, and water should be absorbed. This can take up to 25 minutes.
Once cooked, switch off the heat and let the rice sit covered for a couple more minutes.
Remove the lid, fluff it with a fork, and allow it to rest for an additional 2 minutes before serving.
Nutrition information
(per serving)
Carbs
37.7
Proteins
6.5
Fats
7.6
Fiber
3.9
244
kcal
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