Chole Chawal Recipe
An abiding favourite of Indian families everywhere, originally hailing from the Punjab. Hearty bowl of spiced chickpea curry served with basmati rice.
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Ingredients
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Chole (Chickpea Curry)
Chawal (Basmati Rice)
Method
Preparation of Chole
Soak the Chickpeas
Rinse the dried chickpeas thoroughly and soak them in water overnight or for at least 8 hours.
Cook the Chickpeas
Drain the soaked chickpeas and place them in a pressure cooker. Add enough water to cover the chickpeas and cook for about 15-20 minutes until soft. Alternatively, you can boil them on the stove until tender.
Add Ginger-Garlic and Tomatoes
Stir in the ginger-garlic paste and cook for a minute. Add the pureed tomato and cook until the oil separates from the mixture.
Spice it Up
Add turmeric powder, red chili powder, and salt to the mixture. Stir well and cook for another 2-3 minutes.
Combine Chickpeas with Spices
Add the cooked chickpeas along with some of the water used for cooking to the pan. Stir to combine and let it simmer for 10-15 minutes. Adjust the consistency by adding more water if necessary.
Finish with Garam Masala and Coriander
Add garam masala and fresh coriander leaves. Stir well and cook for another 2 minutes before removing from heat.
Preparation of Chawal
Rinse the Rice
Take the basmati rice and rinse it under cold water until the water runs clear. This helps to remove excess starch.
Cook the Rice
In a pot, combine the rinsed basmati rice, water, and salt. Bring it to a boil over high heat, then reduce the heat to low, cover, and cook for about 15-20 minutes until the water is absorbed and the rice is fluffy.
Fluff the Rice
Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork before serving.