Chole rice
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Chole rice

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Time to cook-icon

Time to cook

35 minutes

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Difficulty

Easy

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Serves

2

A wholesome combination of spicy and flavorful chickpea curry with onion-tomato gravy and an easy one-pot flavorful rice dish.

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

Vegetable 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

Vegetable Oil

2 tbsp

Salt

0.5 tsp

Water

0.5 cup

Step-by-step instructions to cook

Prep

1

For Chole - Rinse the white chana (chickpeas) thoroughly and soak them in water overnight or for 8 to 9 hours.

2

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.

3

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.

4

Open the cooker, drain the chickpeas, reserving the stock along with the whole spices.

5

Finely chop onions, ginger, and tomatoes.

6

For the rice - Rinse and soak the rice in enough water for 30 minutes. Strain and set aside

Cooking

1

For the chole - Heat oil in a heavy frying pan.

2

Add finely chopped onions and sauté until they turn golden on medium-low heat.

3

Add the cooked chickpeas and mix well.

4

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.

5

Pour in the reserved stock or water, and add slit green chilies, and salt. Mix thoroughly.

6

Cook on medium heat, until the curry thickens slightly.

7

Adjust the seasonings as per taste and garnish with sliced ginger and chopped coriander leaves.

8

For the Rice - In a saucepan, bring water to a boil, season with salt, and add some oil.

9

Stir in the strained rice and reduce heat to a simmer.

10

Give it a quick stir, then cover the pan. Check occasionally to ensure the heat level is appropriate for a gentle simmer.

11

After 17 minutes, begin checking for doneness. The rice should be tender, and water should be absorbed. This can take up to 25 minutes.

12

Once cooked, switch off the heat and let the rice sit covered for a couple more minutes.

13

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

Carbs

37.7

Proteins

Proteins

6.5

Fats

Fats

7.6

Fiber

Fiber

4.0

244

kcal

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