Chole chawal
Kabuli chana simmered in a dark, tangy onion and tomato masala with chole masala: a weekly dish in many North Indian homes, eaten with rice on weekdays and with puri or bhature on Sundays. Soak the chana overnight. Punjabi homes often add a tea bag to the cooker for a darker colour, and a Jain home makes it without onion, garlic and ginger, with more tomato.
- 50 minTime
- 34 minHands-on
- 4Portions
- 17 gprotein per portion
- 570kcal per portion
Ingredients for 4 portions
- 200 gKabuli chana (chickpeas), soaked overnight
- ≈ 750 mlWater, for the cooker
- 1Black cardamom
- 1Bay leaf
- to tasteSalt
- 3 tbspGhee
- 1 tspCumin, seeds
- 2Onions, finely chopped
- 1 tbspGinger-garlic paste
- 2Green chillies, slit
- 3Tomatoes, puréed
- 1 mlTurmeric
- 1 tspRed chilli powder
- 1 tspCoriander powder
- 1 tbspChole masala
- 2 tbspCoriander leaves, chopped
On the side
- 300 gRice, basmati
- ≈ 700 mlWater, for the rice
Method
- Drain the soaked chana and put it in the pressure cooker with the water, black cardamom, bay leaf and a little salt.
- Pressure-cook on medium heat for 6 whistles, about 20 minutes, and let the pressure drop by itself. The chana should mash easily between two fingers.
- Finely chop the onions, slit the green chillies and purée the tomatoes in the mixer.
- Heat the ghee in a kadai and add the cumin seeds. When they splutter, add the onions and fry until deep golden brown, about 10 minutes.
- Add the ginger-garlic paste and green chillies and fry for a minute. Add the tomato purée, turmeric, red chilli powder, coriander powder and chole masala and cook, stirring, until thick and the ghee separates, about 8 minutes.
- Wash the rice two or three times, put it in a pan with the water and bring to the boil.
- Take out the black cardamom and bay leaf and add the chana with its cooking water to the masala. Mash a few against the side of the pan and simmer uncovered on low heat for 15 minutes, until the gravy is thick.
- At the same time, cover the rice, turn the heat to low and cook for 15 minutes, until the water is absorbed.
- Check the salt, scatter the coriander leaves over and serve with the rice.
