ChocoJay
Culinary Explorer
Hey everyone, I want to share with you a classic Indian dish: Chole! ![Hot pepper :hot_pepper: 🌶️](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f336.png)
This flavorful chickpea curry is packed with spices and makes a hearty meal. Let's dive into the recipe!
Ingredients:
![Curry rice :curry: 🍛](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f35b.png)
![Hot pepper :hot_pepper: 🌶️](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f336.png)
![Curry rice :curry: 🍛](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f35b.png)
Ingredients:
- 1 cup dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
158×120
49.9 kB
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, pureed or finely chopped
- 2 teaspoons ginger-garlic paste (or finely minced ginger and garlic)
- 1-2 green chilies, slit (adjust to taste)
- 1 teaspoon turmeric powder
- 1-2 teaspoons red chili powder (adjust to taste)
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons chopped fresh cilantro (coriander leaves), for garnish
- Lemon wedges, for serving (optional)
- Prepare Chickpeas (if using dried):
- Soak dried chickpeas overnight or for at least 8 hours in water. Drain and rinse.
- In a pressure cooker or large pot, cook the soaked chickpeas with enough water and a pinch of salt until tender. If using a pressure cooker, cook for about 15-20 minutes after reaching pressure.
- Cooking Chole:
- Heat oil in a large pan or skillet over medium heat. Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies, sauté for a minute until the raw smell disappears.
- Add tomato puree (or chopped tomatoes) and cook until the oil starts to separate from the masala.
- Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well and cook the masala spices for a couple of minutes.
- Add cooked chickpeas (or canned chickpeas, drained and rinsed) along with a cup of water. Bring to a boil.
- Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, stirring occasionally, until the curry thickens and the flavors meld together.
- Finishing Touch:
- Adjust salt and spice levels according to your taste.
- Garnish with chopped fresh cilantro (coriander leaves).
- Serve hot with rice, naan, or roti. Optionally, squeeze some lemon juice over the chole before serving for added freshness.
![Curry rice :curry: 🍛](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f35b.png)