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:
- 1 cup dried white chickpeas (chana)
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons ginger-garlic paste
- 2 teaspoons Chana Chola Masala (from
Yore Spices)
- 1 teaspoon turmeric powder
- 2 tablespoons oil
- 1 teaspoon red chili powder
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions:
- Soak the dried chickpeas in water
overnight. Drain and rinse them the next day.
- In a pressure cooker, add the soaked
chickpeas and enough water to cover them. Cook for about 20-25 minutes until the
chickpeas are tender. Alternatively, you can cook them in a pot on the stovetop
until tender.
- In a separate pan, heat oil and add the
chopped onions. Saute until they turn golden brown.
- Add the ginger-garlic paste and cook for a
minute until fragrant.
- Add the tomato puree and cook until the oil
separates from the masala.
- Add the Chana Chola Masala, turmeric
powder, red chili powder, and salt. Mix well and cook for a few minutes. Add the
cooked chickpeas to the masala and mix until well coated. Cook for another 5-10
minutes to allow the flavors to meld together.
- Garnish with fresh coriander leaves.
- Serve hot with rice, roti, or naan.
Enjoy your homemade Chana Chola using Yore Spices' Chana Chola Masala!
