Ok now it’s the time for some legume tales ☺️
My memory is a bit hazy on when my love for chickpeas truly began—whether it was Kabuli chana or Chole. Perhaps it started back in school, when a Catholic friend offered me boiled chickpeas mixed with coconut shreds, or maybe it was when my mom cooked them and we enjoyed them with hot rotis. Or could it have been at that year-end party on the terrace, where we indulged in Chole Masala, Pulao, and Gulab Jamun? What a mouthwatering combination!☺️.
To know more Chickpeas, or Kabuli chana, are packed with protein and fiber, making them great for weight management, digestion, and blood sugar control. They are low in fat and support brain health while helping to prevent iron deficiency. Adding chickpeas to your diet is a simple way to boost overall health.
Chole, also known as chana masala, is a flavorful and hearty Indian curry made with chickpeas in a spiced tomato-onion gravy. Here’s an easy recipe to try!
Ingredients:
- For Boiling Chickpeas:
- Dried chickpeas (chole) – 1 cup (soaked overnight)
- Black tea bag – 1 (optional, for a darker color)
- Water – 3 cups
- Salt – to taste
- For Gravy:
- Onion – 2 medium (finely chopped)
- Tomato – 2 medium (pureed)
- Ginger-garlic paste – 1 tbsp
- Green chilies – 2 (slit)
- Oil or ghee – 2 tbsp
- Cumin seeds – 1 tsp
- Bay leaf – 1
- Cinnamon stick – 1 small piece
- Turmeric powder – 1/2 tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Garam masala – 1/2 tsp
- Kasuri methi (dried fenugreek leaves) – 1 tsp (crushed)
- Water – 1.5 cups
- Salt – to taste
- For Garnishing:
- Fresh coriander leaves – a handful (chopped)
- Lemon wedges – optional
Preparation Steps
1. Cook the Chickpeas
- Rinse the soaked chickpeas and add them to a pressure cooker with 3 cups of water, salt, and the tea bag (if using).
- Pressure cook for 5-6 whistles or until the chickpeas are soft. Discard the tea bag and set the chickpeas aside.
2. Prepare the Gravy
- Heat oil or ghee in a pan. Add cumin seeds, bay leaf, and cinnamon stick. Sauté for a few seconds.
- Add the chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and green chilies. Cook for a minute until the raw aroma disappears.
- Add the tomato puree and cook until the oil starts to separate.
3. Add Spices
- Add turmeric powder, red chili powder, coriander powder, chole masala, and salt. Mix well and cook for 2 minutes.
- Add the cooked chickpeas along with the water from the pressure cooker. Stir and mash a few chickpeas to thicken the gravy.
4. Simmer
- Add garam masala and crushed kasuri methi. Mix well. (Some enjoy chole masala, but I prefer homemade garam masala)
- Simmer the curry on low heat for 8-10 minutes until the gravy thickens and the flavors combine.
5. Tadka for Chole: A Flavorful Twist
- Heat oil in a pan, add a pinch of hing (asafoetida), garam masala, and slit green chillies. Once the chillies are fried and change color, turn off the heat. Pour this aromatic tadka over the cooked chole before serving and enjoy the magic of flavors!
- Garnish with chopped coriander leaves.
Chole tastes best with Hot Bhatura, Puri, Steamed Rice or Jeera Rice.
My personal favourite is with Chole curry with Veg Pulao and Raita, nothing can beat this combo. Try it once and let me know how much did you enjoy it.☺️