Healthy

Dry chole

Name: Dry chole
Cook time: 30 minutes
Total time: 30 minutes

Time to cook

30 minutes

Difficulty

Easy

Serves

A classic Indian dish made with chickpeas (chole), spices, and onions, originating from Punjab, cooked until tender and coated in a flavorful masala.

Ingredients

White Chana

0.5 cup

Cold Pressed Olive Oil

1 Tbsp

Cumin Seeds

1 pinch

Onion Raw

1 small

Picador Chillies

1 chilli

Ginger Garlic Paste

1 tsp

Tomatoes

1 medium

Turmeric

0.5 tsp

Coriander Powder

1 tsp

Cumin Powder

0.5 tsp

Red Chilli Powder

0.5 Tsp

Garam Masala

0.5 tsp

Salt

0.5 tsp

Coriander Leaves

0.25 cup

Water

1 cup

Step-by-step instructions to cook

Prep

Wash the white chana (chole) thoroughly and soak them in enough water overnight or for at least 6-8 hours. Drain the water before cooking.

Pressure cook the soaked and drained chole along with fresh water for about 15-20 minutes until the chickpeas are tender.

Once cooked, drain the excess water and keep the cooked chickpeas aside.

Cooking

Heat oil in a pan over medium heat. Add cumin seeds (jeera) and let them splutter.

Add the chopped onions and green chilies to the pan. Sauté until the onions turn golden brown.

Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

Add the chopped tomatoes and cook until they become soft and mushy.

Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for a couple of minutes to allow the spices to cook and release their flavors.

Add the cooked chickpeas (chole) to the pan and mix them with the spice mixture. Cook for another 5-7 minutes, stirring occasionally, to let the flavors meld together.

Sprinkle garam masala and give it a final stir. Remove from heat and garnish with fresh coriander leaves.