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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / Vegetarian / Sides / Chole Masala

August 7, 2017

Chole Masala

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We are a family that loves lentils and pulses and although I don’t have a designated day to cook them, we end up having them at least 4-5 times every week, mostly in the form of dals. Chickpeas (kabuli chana) are probably the most sought after form of legumes that come second only to split pigeon peas (toor dal). When I set out to make a particular dish last week that called for chickpeas I had not checked the recipe properly. Halfway through I realised that I was following the wrong recipe! Duh! This is something like Rachel from ‘Friends’ (sitcom) who starts making a trifle from a recipe book that has a page missing and continues to follow a different recipe on the following page. As a result of this, her trifle ends up having meat in it! Lol! (don’t you just love Friends?, I do and can watch the episodes over and over again). Anyway, my dish was actually a hit perhaps because I didn’t set out to make a dessert haha! I hope I can treat you with the original version of this dish which has a different name too (will reveal it soon).

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Anyway, the point is that the chole turned out delicious and the sonny boy loved it. He ate it the next day too when we had actually ordered some Chinese food and he preferred to have chole instead of Chinese, so that says it all. Sometimes kids just want something homemade and comforting and this dish fits the bill perfectly. This is a perfect lunch box item if you pair it with chapathis or jeera rice (recipe will follow).

Love chickpeas? Have you tried these recipes?

Chane Ghashi (Konkani Style Chickpeas Curry)

Kadai Chole (Spicy Chickpeas)

Hummus

Ash-E-Mast (Persian Style Yogurt Soup with Meatballs & Chickpeas)

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Chole Masala

Chickpeas cooked in a thick base of spices, onions & tomatoes make for a delicious accompaniment to chapathis, rice or pulao
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Course: Side Dish
Cuisine: North Indian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

  • 1 cup chickpeas * see notes
  • 1 big onion, finely chopped
  • 1 medium-big tomato, ground to paste
  • 1 teaspoon tomato paste (puree) (or tomato ketchup) optional, but recommended
  • 4 fat cloves of garlic, minced
  • 1 inch ginger, minced
  • 1 small green chilli, minced (deseeded if you wish)
  • 1/2 teaspoon chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon chole masala powder
  • 1/2 teaspoon garam masala powder
  • 2-3 teaspoons kasuri methi (dried fenugreek leaves) optional
  • salt to taste
  • oil or ghee for frying

For the seasoning

  • 1 teaspoon cumin seeds
  • 2 tablespoons chopped coriander
  • 1 inch ginger, cut julienne
  • 1-2 tablespoons ghee

Instructions

  • Wash and soak the chickpeas for 10-12 hours. Then drain the water and refresh the chickpeas in a couple of changes of fresh water.
  • Transfer the chickpeas to a pressure cooker. Add enough water to cover them. and some salt to taste. Cook on full heat for 3-4 whistles (or longer if the chickpeas haven't been soaked adequately). Remove from heat and keep aside
  • In a heavy based pan, heat some oil or ghee. Toss in the ginger, green chilli and garlic and fry for half a minute. Then add the chopped onions and fry till they turn translucent (pale)
  • Next, add the ground tomato paste and fry on a medium-low heat for 3-4 minutes or till the oil begins to separate. 
  • Reduce the heat completely and add the powders - chilli, coriander, garam masala & chole masala. Fry for a few seconds and then add a little (approx 1/2 cup) chickpea stock (cooking liquid) and bring the gravy to a boil
  • Let the gravy thicken a bit. Check the taste and add the salt, spice and the tomato puree if required. The tomato puree is optional but recommendeda as it gives a good colour and texture to the curry
  • If there is more chickpea stock you can add it in parts and allow the gravy to thicken. Finally, add the chickpeas, rub the kasuri methi between your palms and stir in. Simmer for at least 5-7 minutes. 
  • Heat ghee in a small pan for seasoning. Reduce heat, toss in the cumin seeds. When they stop sizzling, add the julienned ginger and chopped coriander. Stir once and quickly pour this mixture over the prepared chole masala. Mix once
  • Serve hot with any accompaniment of your choice - rice, pulaos, roti, chapathi or naan

Notes

  1. You can use 2-1/2 cups of canned (and drained) chickpeas (ready to cook)

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Comments

  1. David says

    September 7, 2017 at 3:54 am

    Hi there,
    I don’t have a pressure cooker. Is it possible to use canned chick peas instead and use the liquid from the can for the gravy? How much does it affect the taste of the dish?

    Reply
    • Shireen Sequeira says

      September 10, 2017 at 8:28 am

      Hi David,

      Yes, ofcourse you can use canned chick peas and use the liquid from the can too. It won’t affect the taste for this particular dish unlike other Indian chickpea curries that require dried chickpeas to be pressure cooked with a couple of tea bags and a few dried gooseberries. The tea bags give the flavour and deep colour to the chickpeas. But for this recipe go right ahead and use that can of chickpeas! Good luck!

      Reply
  2. Snehal Kadam says

    August 10, 2021 at 3:32 pm

    looks delicious!

    Reply
    • Shireen Sequeira says

      August 19, 2021 at 8:01 pm

      Thanks a lot!

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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