Description Of Chole Chawal
Chole Chawal Recipe is a hearty and flavorful North Indian dish that brings together two staples — chole, a spicy and tangy chickpea curry, and chawal, plain steamed rice. This comforting combination is popular across India, especially in Punjab and Delhi, where it’s a go-to meal for both lunch and dinner.
The rich, aromatic chole is made by simmering chickpeas in a tomato-onion gravy infused with traditional spices like cumin, coriander, garam masala, and sometimes dried amchur (mango powder) for a tangy kick. Served over a bed of fluffy rice, Chole Chawal is not just filling but also packed with flavor, making it a beloved dish for everyday meals and festive spreads alike. Chapati Sabzi Recipe Quick Indian Lunch or Dinner
🧾 Ingredients
- For the Chole (Chickpea Curry):
- 1.5 cups boiled chickpeas (chole) or 1 can (400g) chickpeas, drained
2 tbsp oil
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 1 tsp ginger-garlic paste
- 2–3 green chilies, slit
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1.5 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp garam masala
- 1 tsp chole masala (optional but recommended) Quick Lunch Ideas for Busy Days Easy Healthy & Delicious
Salt to taste
- Fresh coriander for garnish
- Water as needed (about 1 to 1.5 cups)
- For the Rice:
- 1 cup basmati rice
- 2 cups water
- 1/2 tsp salt
- 1 tsp ghee or oil (optional)
🍳 Instructions
Step 1: Cook the Rice
- Rinse rice until water runs clear. Soak for 15–20 minutes, then drain.
- In a pot, bring 2 cups of water to a boil. Add soaked rice, salt, and ghee/oil.
- Cover and cook on low heat for 10–12 minutes until water is absorbed and rice is fluffy.
- Turn off the heat and let it sit for 5 minutes before fluffing with a fork.
Step 2: Make the Chole (Chickpea Curry)
Heat oil in a pan. Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chilies. Cook for 1 minute until raw smell goes.
Add tomato puree and cook until oil starts separating from the masala.
Add turmeric, red chili powder, coriander powder, cumin powder, salt, and chole masala. Mix well.
Add boiled chickpeas and about 1 to 1.5 cups water. Simmer on low heat for 10–15 minutes.
Mash a few chickpeas with the back of a spoon to thicken the curry slightly.
Add garam masala, mix well, and simmer for 2 more minutes.
Garnish with chopped coriander leaves. South Indian Lunch Traditional Meals, Recipes, and Serving Tips
🍽️ Serving Suggestions
- Serve hot Chole over a bed of steamed basmati rice.
- Add a side of:
- Onion salad with lemon juice
- Papad or pickle
- Plain yogurt or raita for a cooling contrast
📝 Tips
- Use sour tomatoes for better flavor.
- For deeper flavor, add a tea bag or a small piece of dried amla (Indian gooseberry) while boiling chickpeas to give them a rich brown color.
- You can use canned chickpeas to save time, but rinse them well before use.
- Adjust spice levels based on your taste. VISIT NOW