Saturdays are Chhole Chawal days at our home. I don’t know how or when this tradition began but ever since I can remember we have been having Chhole on Saturdays. Most times it is a simple curry with rice, like the one I’m mentioning here, other times we indulge in Chhole Bhature (leavened flatbread), Pindi Chana or the good old Poori Chana. It has become a sort of comfort food over the years & the best part is now I don’t have to think of what to cook at least on Saturdays 😄
There are a variety of ways in which you can cook Black Chhole apart from a curry, it makes for a mind-blowing Hummus! Yes, next time you get hummus cravings, use kaale chhole instead of kabuli chana & be pleasantly surprised 😄
Another popular recipe is Kadala Curry from Kerala that uses a liberal dose of coconut. And who can forget the humble Chana Chaat?! So many ways to include this healthy lentil in your diet 😃
Kaale Chhole are high in fibre content that keep the digestive system healthy & are an excellent source of iron that can prevent anaemia & boost energy levels. This has abundant protein & are also devoid of too many calories ✌️
Are you still gonna wait for more? Go ahead & try this simple yet delicious recipe…it will definitely become a regular feature at your home as well.
तरी वाले ChholeCourse: Uncategorized
Black chickpeas (Kaale chhole): 1.5 cups
Water: 4 cups
Onions: 2 medium (grated or ground)
Tomatoes: 2 large (pureèd)
Ginger: 1.5inch piece (minced)
Garlic: 5–7 cloves (minced)
Dhaniya powder: 1tbsp
Amchur powder: 1tsp
Kasuri methi: 1tbsp
Red chilli powder: 1tsp
Oil: 3tbsp or a combination of 1tbsp oil+2tbsp ghee
Heeng: A big pinch
Salt to taste
- Wash & soak the chickpeas overnight or for at least 6 hours.
- Add the soaked chhole to a pressure cooker & add water. Boil the chhole for 5–7 whistles. Let the pressure release naturally & check if they’re boiled well. You should be able to mash them easily with 2 fingertips. Reserve the liquid, please.
- Now we get started on the masala. Put the same pressure cooker on the gas, add the oil/ghee. Now add the heeng. After a few seconds, add jeera & once the seeds begin to crackle, add the onion paste.
- The onions need to be browned very well for this recipe to get it’s beautiful dark brown colour. Once they turn pink, add the turmeric.
- Keep stirring the onions to ensure they don’t stick to the cooker. If you feel they are, add a wee bit of water to prevent burning.
- Now add the minced ginger-garlic and stir well. When the mix browns well, add the tomato purèe & salt to taste.
- Once the tomatoes are done well, they’ll release the oil & that’s the time to add our dry spices. Dip in the dhaniya powder & red chilli powder now. Give everything a good mix for a minute.
- At this time, tip in a ladle full of boiled chhole. Mix mix & mash them with the back of the ladle. This will help thicken the gravy (protip!). Now add the rest of the chhole along with the aquafaba (fancy name for cooking water).
- Bring the curry to a boil on high flame. Add the amchur powder & the kasuri methi now. Mix well.
- Let the curry simmer on low flame for about 10 minutes. Check for seasoning & viola…!!!
- Enjoy with steamed or Jeera rice 😋
- It is very important to soak the chhole for a minimum of 6 hours. Best is overnight.
- This is a light curry that’s good for everyday cooking, however you can fancify it by making it purely in ghee or by adding some whole spices like bayleaf, cardamom etc.
- Some people add baking soda for the chhole to cook well but if you soak them well enough, that’s not really needed for this recipe.
- This curry pairs best with rice, some kachumber salad, roast papad & green chutney. Yeah ok, you can drool 😅