Chole Chawal, a quintessential North Indian dish, consists of spicy chickpea curry served with aromatic basmati rice. Here’s a recipe to cook it at home:
A classic North Indian dish, Chole Chawal features spicy chickpea curry served with aromatic basmati rice, creating a flavorful and satisfying meal.
Ingredients:
For Chole (Chickpea Curry):
- 1 cup dried chickpeas (or 2 cans of cooked chickpeas)
- 2 onions, finely chopped
- 3 tomatoes, finely chopped
- 2 green chilies, slit lengthwise
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala powder
- 2 tablespoons oil or ghee
- Salt to taste
- Fresh coriander leaves for garnish
For Chawal (Basmati Rice):
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon oil or ghee
- Salt to taste
Instructions:
For Chole (Chickpea Curry):
- Prepare Chickpeas:
- If using dried chickpeas, soak them overnight in water. Drain and rinse before cooking.
- If using canned chickpeas, drain and rinse them.
- Cook Chickpeas:
- In a pressure cooker, add the soaked chickpeas along with fresh water and salt.
- Cook until chickpeas are tender. If using a stovetop method, it may take about 30-40 minutes. For a pressure cooker, it may take about 15-20 minutes.
- Prepare Chole:
- Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and slit green chilies. Sauté until the raw smell disappears.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
- Add cooked chickpeas along with a little water (if needed). Simmer for 10-15 minutes until the flavors meld together.
- Sprinkle garam masala powder and mix well. Cook for another 2-3 minutes.
- Garnish with fresh coriander leaves.
For Chawal (Basmati Rice):
- Rinse Rice:
- Wash basmati rice under running water until the water runs clear.
- Cook Rice:
- In a pot, bring water to a boil.
- Add rice, oil or ghee, and salt. Stir gently.
- Cover and cook on low heat until the rice is tender and water is absorbed, about 15-20 minutes.
- Fluff the rice with a fork before serving.
Serve Chole Chawal:
- Serve hot chole (chickpea curry) with fluffy chawal (basmati rice).
- Garnish with fresh coriander leaves and serve with sliced onions, lemon wedges, and pickles.
Enjoy your homemade North Indian-style Chole Chawal!