Chhole Chawal
A flavorful combination of spiced chickpeas (chhole) served with aromatic steamed rice, a staple dish loved across India.
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
For Chhole
For Rice
Instructions
- Wash the rice thoroughly until the water runs clear.
- In a pot, bring 2 cups water to a boil. Add salt and oil.
- Add rice and cook on low heat for 12–15 minutes until fully cooked.
- Set aside.
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté until fragrant.
- Add tomatoes, turmeric, red chili powder, coriander powder, and salt.
- Cook until the oil separates.
- Add boiled chickpeas and 2 cups water. Simmer for 10–12 minutes.
- Add garam masala and cook for another 2 minutes.
- Garnish the chhole with fresh coriander leaves.
- Serve hot with steamed rice.
Cook the Rice
Prepare the Chhole Masala
Garnish and Serve
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.