Chole. Chana Masala. Chickpeas Curry. One of the most popular ways to enjoy chickpeas in North India. This one is had best with hot fluffy pooris.
Chole. My favorite way to enjoy the very healthy and nutritious chickpeas.
This particular version has no onion, no tomatoes and no garlic. There are numerous versions available out there, and I myself make a couple of ones too, but this one is my absolute favorite.
I am a true Delhi girl. I love my food and I adore my spices. Whole spices and freshly ground masalas have my heart.
Chole have always been integral to our meals. A Chana curry is more or less always made at weddings and most festivals in North India.
Delhi has two famous meals, Chole Bhature and Chole-Kulche. The chole/ chana may more or less be prepared in a similar fashion but the difference lies in the bread that goes along. Bhature are deep fried, whereas Kulche are baked in a tandoor/ oven. My personal favorite is of course, the bhatura.
The color of this chana masala is gorgeous as a result of slow cast iron cooking and a secret ingredient. I do not use any tea bags here for the color. Hot fluffy pooris or bhaturas are perfect for these chana.
Hope you get to try these. They are lip smacking delicious and so, so good.
Chole
Ingredients
- 2 C Chickpeas
- 2 tbsp coriander seeds
- 1 piece of 1-inch ginger
- 2 whole red chilies
- 1 bay leaf
- 1 black cardamom
- 2 cloves
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 1 amla (Indian gooseberry – frozen/ fresh)
- 1 tsp amchur (dried mango powder)
- 1 tsp kasuri methi powder
- 1 tsp chana masala powder
- 2 tbsp mustard oil
- salt to taste
- handful fresh coriander leaves
Instructions
- Take 2 cups of chickpeas. Soak overnight & pressure cook with salt and 4-5 cups water until well cooked & soft the next morning.
- Make a coarse paste of ginger, 2 tbsp whole coriander seeds, 2 whole red chilies, 1 bay leaf, 1 black cardamom, 2 cloves, 1 tsp black peppercorns.
- In an iron kadhai (I used cast iron wok), heat 2 tbsp mustard oil, add 1 tsp cumin seeds and let them splutter.
- Now add the wet paste, sauté for a few minutes and then add the boiled chickpeas. Mix well. At the same time, grate an amla (Indian gooseberry, if available; I used frozen amla from an Indian store here).
- Cover & cook on low flame stirring in between. Add the chickpea water too as per the desired consistency. Add more salt if needed & 1 tsp of amchur (dried mango) powder while cooking.
- Slow covered cooking for about 40-45 mins will be enough to yield this color. Adjust spice levels as needed.
- Mix in a tsp of Everest Chhole Masala (my preferred brand, you can add any brand you are able to source) and 1 tsp Kasuri methi powder towards the last 5 mins of cooking.
- Garnish with slit green chili, some ginger juliennes, and chopped coriander leaves while serving hot with your choice of bread and/ or rice.
