Peshawari Chole Recipe: A Rich and Flavorful Lucknowi Delight
Peshawari Chole, a renowned dish from the Lucknowi cuisine, is a hearty, spicy, and comforting chickpea curry that is full of rich flavors and aromatic spices. This recipe features Kabuli Chana (white chickpeas) simmered in a fragrant blend of whole spices, tea, and a tantalizing masala base. Whether served with hot Bhatura, Naan, or enjoyed as a snack with Samosas, this dish will surely become a favorite in your kitchen.
Let’s dive into the steps for preparing this delicious Peshawari Chole and create a meal that’s sure to impress.
Ingredients for Peshawari Chole
Below is the list of ingredients you’ll need to prepare this flavorful dish:
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup |
| Onion (finely chopped) | 1 medium-sized |
| Tomatoes (finely chopped) | 2 medium-sized |
| Green Chilli (finely chopped) | 1 |
| Fresh Ginger (grated) | 1 inch |
| Garlic (grated) | 2 cloves |
| Salt | As per taste |
| Tea bags | 2 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Anardana Powder (Pomegranate Seed Powder) | 1½ teaspoons |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Lemon Juice | ½ tablespoon |
| Sunflower Oil | As required |
Nutritional Information
Peshawari Chole is a high-protein vegetarian dish that provides a wholesome combination of chickpeas and aromatic spices. This dish is not only flavorful but also packed with health benefits, making it an excellent option for those looking for a nourishing and satisfying meal.
| Nutrient | Amount per serving (1/3 of recipe) |
|---|---|
| Calories | 340 kcal |
| Protein | 15g |
| Carbohydrates | 45g |
| Fiber | 9g |
| Fat | 10g |
| Sodium | 850mg |
| Vitamin C | 15% of DV |
| Iron | 20% of DV |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 3
Instructions to Make Peshawari Chole
Step 1: Soak the Chickpeas
Start by soaking 1 cup of Kabuli Chana (white chickpeas) in plenty of water. You can do this overnight or for at least 6-8 hours. The longer you soak, the softer the chickpeas will be when cooked.
Step 2: Pressure Cook the Chickpeas
Once the chickpeas are soaked, drain the water and transfer them to a pressure cooker. Add about 3 cups of fresh water to the cooker, along with the following whole spices: 2 cardamom pods, 1-inch cinnamon stick, and salt to taste. Stir everything together. Now, place 2 tea bags over the chickpeas to give them a unique flavor. Close the pressure cooker and cook for 4 to 5 whistles. Afterward, reduce the heat and let the chickpeas simmer for an additional 15 minutes. This step ensures that the chickpeas are tender and infused with the flavors of the whole spices. Turn off the heat and allow the pressure to release naturally.
Step 3: Prepare the Masala
While the chickpeas are cooking, prepare the masala base. In a separate saucepan, heat about a tablespoon of sunflower oil over medium heat. Add the finely chopped onion and sauté until they turn a light brown color. This should take about 5 minutes.
Once the onions are golden, add the chopped tomatoes, green chili, grated ginger, and grated garlic. Stir and cook for about 5 more minutes, until the tomatoes soften and the oil starts to separate from the masala. Now, add the following ground spices: 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1½ teaspoons anardana powder (pomegranate seed powder), and 1 teaspoon garam masala powder. Cook the masala, stirring occasionally, until the tomatoes are fully cooked and the spices release their fragrance.
Step 4: Combine the Chickpeas and Masala
Once the pressure is released from the cooker, discard the tea bags and set aside 1 cup of the chickpea cooking water. Now, add the cooked chickpeas along with the whole spices from the pressure cooker to the prepared masala. Stir everything together and season with salt to taste. Add a small amount of the reserved chickpea water to adjust the consistency of the gravy.
Step 5: Simmer the Peshawari Chole
Cover the pan with a lid and allow the chole to simmer over medium heat for about 10 to 15 minutes, so the chickpeas absorb all the flavors from the masala. Stir occasionally, ensuring the chickpeas are evenly coated with the spices.
Step 6: Finish the Dish
Once the chickpeas are fully cooked and the gravy has thickened to your liking, turn off the heat. Drizzle the Peshawari Chole with ½ tablespoon of lemon juice for a fresh, tangy flavor. Garnish with freshly chopped coriander leaves for an extra burst of color and freshness.
Step 7: Serve and Enjoy
Your aromatic and flavorful Peshawari Chole is ready to be served. This dish pairs perfectly with hot Bhatura, soft Naan, or even steamed rice. You can also use the Peshawari Chole as a topping for Samosas or Aloo Tikkis, making it a delightful tea-time snack. Enjoy this rich and hearty Lucknowi dish with your family or friends for a memorable meal.
Tips for the Perfect Peshawari Chole:
- Soaking the Chickpeas: Ensure you soak the chickpeas for a long enough time to allow them to cook faster and become soft. Soaking overnight is ideal.
- Tea Bags: The tea bags are key to getting the signature deep color and rich flavor for the chickpeas. Don’t skip this step!
- Adjusting Spice Levels: If you prefer a spicier dish, feel free to add extra green chilies or red chili powder to the masala.
- Lemon Juice: Adding the lemon juice at the end brightens the dish and gives it a subtle tang that balances the rich spices.
Peshawari Chole is a versatile and comforting dish that brings warmth and flavor to any meal. Whether served as a hearty dinner or enjoyed as a snack with your favorite accompaniments, this recipe will surely earn a special place in your culinary repertoire. Try it out, and enjoy the authentic taste of Lucknowi cuisine right at home!
