Chana Chola, a beloved North Indian dish, celebrates the earthiness of chickpeas cooked
in a fragrant blend of spices. Begin by soaking chickpeas overnight, then boil until
tender. In a pan, sauté onions, garlic, and ginger until aromatic, adding tomatoes and
spices like cumin, coriander, and chili powder. Stir in the cooked chickpeas and simmer
until the flavors meld. Serve piping hot, garnished with fresh cilantro, alongside rice
or naan for a hearty and satisfying meal.
Ingredients:
- Chickpeas (Chana) – 1 cup (soaked overnight)
- Onion – 2 (finely chopped)
- Tomato – 2 (pureed)
- Ginger-garlic – 1 tbsp (paste)
- Green chili – 1 (chopped)
- Yore Chana Chole Masala – 1.5 tbsp
- Turmeric – ¼ tsp
- Salt – as needed
- Ghee/Oil – 2 tbsp
- Cumin seeds – ½ tsp
- Lemon juice – 1 tsp
- Coriander leaves – for garnish
Instructions:
- Soak 1 cup chickpeas overnight in enough water.
- Drain and pressure cook with 3 cups of water, salt, and a tea bag or dried amla (for dark color) for 5-6 whistles. Set aside.
- In a pan, heat 2 tbsp ghee or oil on medium flame.
- Add ½ tsp cumin seeds and 1 bay leaf, letting them crackle.
- Add chopped onions and cook until golden brown.
- Add 1 tbsp ginger-garlic paste and 1 slit green chili. Sauté until the raw smell disappears.
- Add pureed tomatoes, stir well, and cook until oil separates.
- Mix in 1.5 tbsp Yore Chana Chole Masala, ¼ tsp turmeric, and salt. Cook for 2 minutes.
- Pour in the boiled chickpeas along with some of the boiled water and stir well.
- Let the mixture cook on low flame for 10-12 minutes to absorb the flavors.
- Squeeze 1 tsp lemon juice for extra tanginess and mix well.
- Sprinkle fresh coriander leaves and serve hot with bhature, naan, or jeera rice.
Enjoy your homemade Chana Chola using Yore Spices' Chana Chola Masala!
