Chole Chawal is a beloved North Indian dish that where spicy and flavorful chole goes along with chawal. This hearty and wholesome combination is a staple in many Indian households and holds a special place in festive meals, weekend feasts, or even casual dinners.
The rich and aromatic chole, cooked in a medley of spices, tomatoes, and onions, is perfectly balanced by the simplicity of steamed rice. Chole Chawal bring joy to the table, they blend and contrast with a dollop of ghee, or are often enhanced with a side of pickle. Easy to prepare and very comforting to eat, this classic meal is a must-try for anyone craving authentic Indian flavors.
Ingredients
- Chickpeas (Chole): 1 cup (soaked overnight or for 8 hours)
- Oil: 2 tbsp
- Onions: 2 medium finely chopped
- Tomatoes: 2 medium pureed
- Ginger-Garlic Paste: 1 tbsp
- Green Chilies: 2 slit
- Bay Leaf: 1
- Cumin Seeds: 1 tsp
- Turmeric Powder: 1/2 tsp
- Red Chili Powder: 1 tsp
- Coriander Powder: 1 tsp
- Garam Masala: 1/2 tsp
- Chole Masala: 1 tbsp (optional but recommended)
- Salt: To taste
- Water: 2-3 cups (as needed for curry consistency)
- Coriander Leaves: For garnish
- Basmati Rice: 1 cup
- Water: 2 cups
- Salt: To taste
Step By Step Guide
Prepare The Chickpeas
Drain the soaked chickpeas and pressure cook them with 3 cups of water and a pinch of salt for 6-7 whistles, or until soft.
Cook The Chole
Heat oil in a pan. Add cumin seeds and bay leaf. Let them splutter. Add chopped onions and sauté until golden brown. Mix in ginger-garlic paste and green chilies. Sauté until the raw smell disappears. Add pureed tomatoes and cook until the oil starts separating. Stir in turmeric powder, red chili powder, coriander powder, and chole masala. Mix well and cook for 2-3 minutes. Add the boiled chickpeas along with some of the cooking water. Adjust the consistency as desired. Simmer the curry for 10-15 minutes. Add garam masala and garnish with coriander leaves.
Cook The Rice
Rinse basmati rice thoroughly and soak for 15 minutes. In a pot, bring 2 cups of water to a boil. Add rice and a pinch of salt. Cook until the rice is soft but not mushy. Drain any excess water.
Serve
Serve the hot chole over a bed of steamed rice. Add a garnish of fresh coriander or a squeeze of lemon juice for extra flavor.
