Chana Chhola, 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 chickpeas (or 2 cups canned chickpeas)
- 1 teaspoon baking soda (optional, for soaking)
- 2 tablespoons oil (vegetable or mustard)
- 1 teaspoon cumin seeds
- 11 large onion (finely chopped)
- 1 teaspoon ginger-garlic paste
- 2 large tomatoes (finely chopped or pureed)
- 2-3 green chilies (chopped)
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon chana masala powder (optional)
- Salt to taste
- Fresh coriander leaves (chopped, for garnish)
- Optional spices: 1-2 black cardamom pods, 1-2 bay leaves, 1 cinnamon stick
- 1 teaspoon amchur (or 1 tablespoon lemon juice)
Instructions
- Soak Chickpeas: Soak dried chickpeas in water overnight or for 8-10 hours. Optionally, add baking soda for quicker soaking.
- Cook Chickpeas: Drain and rinse soaked chickpeas. Boil until soft, about 15-20 minutes in a pressure cooker or 1-1.5 hours in a pot.
- Heat Oil: Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
- Sauté Onions: Add chopped onions and cook until golden brown.
- Add Ginger-Garlic: Stir in ginger-garlic paste and green chilies; cook for 2-3 minutes.
- Cook Tomatoes: Add tomatoes and cook until the oil separates from the mixture.
- Add Spices: Mix in turmeric, coriander, cumin, red chili, garam masala, and chana masala powders; cook for 2 minutes.
- Add Chickpeas: Stir in cooked chickpeas and some of their cooking water. Adjust the consistency as desired.
- Simmer: Add optional spices (cardamom, bay leaves, cinnamon) and amchur or lemon juice. Simmer for 15-20 minutes.
- Garnish: Sprinkle with fresh coriander leaves. Serve hot with rice or flatbread.