Chhole Chawal

Name: Chhole Chawal
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 1 cup dried chickpeas (chana), soaked overnight; 2 onions, finely chopped; 2 tomatoes, finely chopped; 2 tablespoons oil; 1 teaspoon cumin seeds; 1 teaspoon ginger-garlic paste; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 2 teaspoons coriander powder; 1 teaspoon garam masala; Salt to taste; 2 cups water (for gravy); Fresh coriander leaves for garnish; 1 cup basmati rice; 2 water; 1 teaspoon salt; 1 teaspoon oil

Taste Spread December 3, 2024 0 Comments

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A flavorful combination of spiced chickpeas (chhole) served with aromatic steamed rice, a staple dish loved across India.

Chhole Chawal

Author: Taste Spread Cooking Method: Boiling, Sautéing Cuisine: Indian Courses: Dinner Recipe Keys: C Chawal C Chhole C Chhole Chawal Dinner

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Prep Time 20 mins Cook Time 30 mins Total Time 50 mins Difficulty: Beginner Servings: 1 Calories: 450 Best Season: All Year

Ingredients

Servings

For Chhole

1 cup dried chickpeas (chana), soaked overnight

2 medium onions, finely chopped

2 medium tomatoes, finely chopped

2 tbsp oil

1 tsp cumin seeds

1 tsp ginger-garlic paste

1 tsp turmeric powder

1 tsp red chili powder

2 tsp coriander powder

1 tsp garam masala

Salt to taste

2 cup water (for gravy)

Fresh coriander leaves for garnish

For Rice

1 cup basmati rice

2 Cup water

1 tsp salt

1 tsp oil

Instructions

Cook the Rice

Wash the rice thoroughly until the water runs clear.

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In a pot, bring 2 cups water to a boil. Add salt and oil.

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Add rice and cook on low heat for 12–15 minutes until fully cooked.

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Set aside.

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Prepare the Chhole Masala

Heat oil in a pan. Add cumin seeds and let them splutter.

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Add chopped onions and sauté until golden brown.

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Add ginger-garlic paste and sauté until fragrant.

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Add tomatoes, turmeric, red chili powder, coriander powder, and salt.

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Cook until the oil separates.

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Add boiled chickpeas and 2 cups water. Simmer for 10–12 minutes.

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Add garam masala and cook for another 2 minutes.

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Garnish and Serve

Garnish the chhole with fresh coriander leaves.

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Serve hot with steamed rice.

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Note

Soak the chickpeas overnight (8–10 hours).
Pressure cook with 3 cups water, 1/2 tsp salt, and a pinch of baking soda (optional for softening) for 20–25 minutes on medium heat (4–5 whistles).
If using a pot, simmer for 40–50 minutes until soft.
Add 1 tbsp amchur (dry mango powder) or a squeeze of lemon juice for tanginess.
Serve with onion rings, green chutney, or pickle for enhanced flavor.