Are you looking for a delicious and healthy vegetarian dish that's surprisingly easy to make? Then look no further! This Chole recipe, prepared without onion and garlic, is a testament to how simple ingredients can create incredibly flavorful food. Perfect for a quick weeknight dinner or a special occasion, this recipe is a delightful exploration of Indian spices and their ability to elevate even the simplest of dishes. Get ready to experience the warm embrace of homemade cooking with this fantastic, healthy meal.
Ingredients:
- 1 cup dried chickpeas (also known as kabuli chana), soaked overnight
- 2 large tomatoes, pureed
- 1 inch ginger, finely grated
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon garam masala
- ½ teaspoon red chili powder (adjust to your spice preference)
- 1 teaspoon amchur powder (dried mango powder) – adds a lovely tang
- ½ teaspoon asafoetida (hing) – helps with digestion and adds a unique aroma (optional)
- 1 tablespoon oil or ghee
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- 1 cup water
Instructions:
Step 1: Preparing the Chickpeas:
Drain and rinse the soaked chickpeas. Pressure cook them for 3-4 whistles or until tender. If you don't have a pressure cooker, you can boil them in a pot for about an hour or until they are soft.
Step 2: Building the Flavor Base:
Heat the oil or ghee in a pan or pot over medium heat. Add the grated ginger and green chilies. Sauté for about 30 seconds until fragrant. Be careful not to burn the ginger.
Step 3: Blending the Spices:
Add the turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, and asafoetida (if using). Sauté for another 30 seconds, stirring constantly, to prevent burning. This step releases the aromas of the spices and creates a beautiful base for your Chole.
Step 4: Incorporating the Tomatoes:
Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture. This step helps to thicken the gravy and intensifies the tomato flavor.
Step 5: Adding the Chickpeas and Simmering:
Add the cooked chickpeas, amchur powder, salt, and water. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
Step 6: Serving your Delicious Chole:
Garnish with fresh cilantro and serve hot with roti, naan, rice, or paratha.
Cooking Tips for the Best Chole:
- Soaking the Chickpeas: Soaking the chickpeas overnight is crucial for quicker cooking and better digestion.
- Spice Level: Adjust the amount of green chilies and red chili powder to your preference.
- Amchur Powder: Amchur powder adds a unique tanginess that complements the spices beautifully. Don't skip it!
- Simmering is Key: Low and slow simmering is essential for developing rich and complex flavors.
Variations:
- Add Vegetables: Feel free to add other vegetables like potatoes, carrots, or peas for added nutrition and flavor. Add these along with the chickpeas.
- Creamy Chole: Stir in a tablespoon or two of cream or yogurt at the end for a richer and creamier texture.
- Spice it Up: For an extra kick, add a pinch of black pepper or a few drops of your favorite hot sauce.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. However, chole is generally a good source of protein and fiber.
Enjoy this easy and delicious Chole recipe! It's a perfect example of how simple, healthy meals can be incredibly satisfying and flavorful. This recipe is a great addition to your repertoire of quick dinner ideas and homemade cooking options. Let me know how yours turns out!