Embrace the Vibrant Flavors of Chole: A Family-Favorite Delight!
Indulge in the goodness of Chole. Tender chickpeas, lovingly soaked overnight and sprouted, are transformed into a delectable curry that’s bursting with captivating spices and heartwarming aromas. In my version, I infuse the Chole with a special tea decoction, lending it a beautiful deep color and an depth of flavor. A medley of aromatic spices, including coriander-cumin powder and amchur, elevates this dish to an unparalleled level of deliciousness.
So, indulge in the delight of Chole, and let its comforting flavors create a warm and memorable experience for you and your loved ones. This is my family’s beloved way of preparing Chole, and I hope it becomes a cherished favorite in your home too!”
How to make CHOLE (CHANA MASALA) :
Begin by soaking of chole/chickpeas in water overnight. The following day, drain the beans and place them in a colander, allowing them to sprout. Then, pressure cook or cook in a heavy-bottomed pan until the chickpeas are very tender (tender chickpeas make the chole taste divine). Simmer the chickpeas in an onion and tomato-based gravy along with aromatic spices. Finally, add the finely chopped cilantro for a fresh flavor.
Serving suggestion for CHOLE (CHANA MASALA) :
I typically serve this dish with chapatis, but you can also enjoy it with puris, naan, or other bread options. The rich and flavorful chole pairs wonderfully with any of these breads, offering a satisfying and hearty meal.
Chole (Chana Masala)
Ingredients
- 1 cup chole chickpeas, soaked overnight and sprouted
- Water
- Salt
- A pinch of baking soda
- 1 tbsp tea powder
- 2 cups water
- Oil
- A pinch of hing asafoetida
- 1 tsp jeera cumin seeds
- 1 onion finely chopped
- A pinch of turmeric
- Red chili powder adjust to your spice preference
- 1 tomato
- 1- inch ginger
- 3 cloves of garlic
- Salt to taste
- 2-3 tsp coriander seeds and cumin seeds powder ground together
- 2 tsp amchur powder dried mango powder
- 1/2 tsp garam masala
- Kasuri methi dried fenugreek leaves
- Chopped coriander leaves
- 1-2 tbsp butter
Instructions
- In a separate pot, prepare a tea decoction by boiling 1 tbsp tea powder in 2 cups of water and reducing it to around 1 cup. Strain the decoction and set it aside.
- In a pressure cooker, add the soaked and sprouted chole. Pour enough water to cover the chickpeas, salt, and tea decoction, and add a pinch of baking soda. Pressure cook until the chole becomes tender(around 6-8 whistles).
- In a pan, heat oil and add hing and jeera. Allow them to splutter.
- Add the finely chopped onion and sauté until it turns golden brown.
- Stir in the pinch of turmeric and red chili powder, adjusting the spiciness to your taste.
- Add the pureed tomato garlic and ginger. Add salt and cook until the oil starts to separate from the mixture.
- Now, add the cooked chole to the pan and mix well with the tomato-onion mixture.
- Sprinkle the ground coriander-cumin powder and amchur powder, enhancing the flavors of the dish.
- Allow the chole to simmer for a few minutes, allowing the flavors to meld.
- Finish off with a touch of garam masala, kasuri methi, and chopped coriander leaves, adding depth and aroma to the curry.
- Finally, for an indulgent touch, add 1-2 tbsp of butter and let it melt into the curry, making it even more irresistible.
- Your flavorful and enticing Chole is now ready to be served. Enjoy it with steamed rice, naan, or puri, and relish the taste of Punjab in each delectable mouthful.
Notes
Savor the magic of this Chole recipe, a timeless comfort food that will transport your taste buds to the vibrant streets of India. Perfect for family gatherings or a cozy dinner at home, this Chana Masala is sure to win hearts. Enjoy the delightful blend of spices and the hearty goodness of chickpeas in every delightful spoonful!
