Chole Chawal (Chickpea Curry with Rice)

🛒 Ingredients

• Dried Chickpeas 135 g · 148 kcal
• Basmati Rice 180 g · 208 kcal
• Onion 60 g · 24 kcal
• Tomato 120 g · 22 kcal
• Ginger-garlic paste 6 g · 7 kcal
• Green chilies 3 g · 1 kcal
• Chole masala powder 6 g · 16 kcal
• Turmeric powder 1 g · 3 kcal
• Coriander powder 3 g · 8 kcal
• Cumin powder 1 g · 3 kcal
• Red chili powder 1 g · 4 kcal
• Amchur (dry mango powder) 1 g · 3 kcal
• Vegetable oil 12 g · 106 kcal
• Fresh Cilantro 3 g · 1 kcal
• Water (for Chole gravy) 45 g · 0 kcal
• Vegetable oil/Ghee (for rice) 3 g · 26 kcal

👨‍🍳 Instructions

1. Soak dried chickpeas overnight. The next day, drain and rinse the chickpeas, then boil them in fresh water until tender; reserve some cooking water.
2. For the Chole: Heat vegetable oil in a pan, then sauté chopped onion until golden brown.
3. Add ginger-garlic paste and green chilies, cooking for another minute until fragrant. Stir in chopped tomatoes and cook until they soften and the oil separates.
4. Mix in chole masala, turmeric, coriander, cumin, red chili, and amchur powders, cooking for a minute until aromatic. Add the boiled chickpeas, reserved cooking water, and fresh water; bring to a simmer.
5. Season with salt, then reduce heat and simmer the chole for 15-20 minutes, allowing the flavors to meld and the gravy to thicken. Mash some chickpeas lightly for a creamier texture.
6. For the Chawal: Rinse basmati rice thoroughly until water runs clear. Heat oil or ghee in a pot, add rice, and toast for a minute.
7. Add water and salt to the rice, bring to a boil, then cover and reduce heat to low. Cook for 10-12 minutes until water is absorbed and rice is fluffy; let stand for 5 minutes.
8. Garnish the chole with fresh cilantro. Serve hot chole curry alongside fluffy basmati rice.