Chole Chawal* Recipe

Prep chickpeas

If using dried chickpeas: rinse 2 cups thoroughly and soak in plenty of cold water for 8 hours or overnight. Drain and rinse before cooking. If using canned chickpeas, drain and rinse well and skip soaking.

Cook chickpeas

Stovetop: place soaked chickpeas in a large pot, add 6 cups water, 1 bay leaf, 2 cardamom pods, 6 peppercorns and bring to a boil. Skim foam, then simmer 45–60 minutes until tender. Pressure cooker/Instant Pot: add soaked chickpeas and 4 cups water, cook 12–15 minutes high pressure (natural release 10 min). If using canned chickpeas, add them later in the curry step to avoid overcooking.

Make base (tadka and aromatics)

Heat 3 tbsp oil or ghee in a heavy skillet or Dutch oven over medium heat. Add 1 bay leaf, 2 crushed cardamom pods (slightly crushed), and 6 peppercorns; sauté 30 seconds until fragrant. Add 1 cup finely chopped onion and sauté 6–8 minutes until soft and light golden. Add 4 minced garlic cloves, 2 tsp grated ginger and 1 slit green chili; cook 1–2 minutes until raw aroma fades.

Add tomato and spices

Stir in 1.5 cups tomato puree and 1 tsp tomato paste (if using). Cook 6–8 minutes until oil begins to separate and tomato reduces slightly. Add 2 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric, 1 tsp red chili powder and 1.5 tsp salt. Cook 2–3 minutes to bloom spices.

Combine chickpeas with base

Add the cooked or canned chickpeas (about 2 cups cooked) into the pan. Pour in 1 cup water (adjust for desired gravy thickness). Stir, bring to a simmer and cook 10–12 minutes so flavors meld and sauce thickens. Mash a few chickpeas against the pan with the back of a spoon to slightly thicken the gravy and create body.

Finish and adjust seasoning

Stir in 1 tsp garam masala, 1 tsp amchur (or 1 tsp lemon juice), 1/2 tsp sugar or jaggery (if using) and 1 tsp crushed kasuri methi. Taste and adjust salt, acidity or heat. Simmer 2 more minutes. Garnish with 1/4 cup chopped cilantro. Remove bay leaf and whole cardamom shells before serving.

For a deeper, restaurant-style chole, briefly sauté 1/2 cup chopped onion and 1/2 cup chopped tomato with 1 tsp dry roasted coriander and 1/2 tsp dry roasted cumin in a small skillet until soft and slightly browned (5–6 minutes). Cool slightly and blend to a coarse paste. Add this paste into the main curry at the 'Add tomato and spices' step and cook together; it gives extra body and roasted flavor.

Rinse 1 cup basmati rice under cold water until runoff is clear. Drain and combine with 1.5 cups water, 1/4 tsp salt and 1 tsp oil in a medium saucepan. Bring to a boil uncovered, then reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5–10 minutes. Fluff with fork before serving.

Divide cooked basmati rice between bowls, ladle generous portions of chole over or beside the rice. Garnish with chopped cilantro, sliced red onion and lemon wedges. Serve hot.