Rawalpindi Style Chole Recipe
Rawalpindi Style Chole, a hearty and flavorful chickpea curry, hails from the culturally rich region of Rawalpindi in Pakistan. Known for its deep, aromatic spices and rich textures, this dish is an iconic staple of Punjabi cuisine. Often served alongside puris or steamed rice, Rawalpindi Style Chole combines the goodness of chickpeas with a perfect balance of spices, offering a satisfying, protein-packed vegetarian meal. The secret to its unique color and depth of flavor lies in the addition of black tea during the cooking process, which not only enhances its hue but also deepens the taste. This dish is perfect for dinner or a weekend lunch, especially when paired with Burani Raita for added richness.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup |
| Onion | 2, finely chopped |
| Tomato | 1, finely chopped |
| Garlic | 5 cloves, crushed |
| Ginger | 1/4 inch piece, crushed |
| Green Chilli | 1, slit |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Anardana Powder (Pomegranate Seed Powder) | 2 tablespoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Cumin Powder (Jeera) | 2 tablespoons |
| Red Chilli Powder | 2 tablespoons |
| Turmeric Powder (Haldi) | 1 tablespoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Garam Masala Powder | 1 tablespoon |
| Black Tea (bag) | 1 tea bag |
| Ghee | 4 tablespoons |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 4-6 servings
Instructions:
Step 1: Soaking the Chickpeas
- Start by soaking the Kabuli Chana (white chickpeas) in water for at least 6-7 hours or overnight for optimal tenderness. This softens the chickpeas and ensures they cook evenly.
Step 2: Pressure Cooking the Chickpeas
- After soaking, drain the chickpeas and transfer them to a pressure cooker. Add 1/4 teaspoon of salt and a tea bag (or tea powder wrapped in muslin cloth if you don’t have a tea bag). The tea adds a rich color to the dish.
- Pressure cook the chickpeas for 8-10 whistles, ensuring they are cooked but not mushy.
- Once the pressure releases, discard the tea bag and drain the chickpeas, reserving the water they were cooked in.
Step 3: Preparing the Spice Powders
- Dry roast the coriander seeds and anardana (pomegranate seeds) separately in a pan until fragrant. Allow them to cool, then grind them into a fine powder using a grinder or mortar and pestle. Set this spice mix aside.
Step 4: Cooking the Base Masala
- Heat ghee in a large kadhai (wok) over medium heat. Once the ghee melts and begins to shimmer, add cumin seeds. Allow them to crackle, releasing their aroma.
- Add the finely chopped onions to the ghee and sauté them until they turn a light golden brown, which will take about 5-7 minutes.
- Crush the garlic and ginger using a mortar and pestle, then add the paste to the onions in the kadhai. Cook this mixture until the raw smell of garlic fades, about 2 minutes.
- Stir in the slit green chili and cook for a few more seconds.
Step 5: Adding Tomatoes and Spices
- Next, add the finely chopped tomato to the kadhai and sauté until the tomatoes break down and become soft, about 5 minutes.
- Once the tomatoes are cooked, add the following spices: turmeric powder, red chili powder, cumin powder, dry mango powder (amchur), and garam masala. Also, add the freshly ground coriander and anardana powder. Mix everything well to combine, allowing the spices to bloom and coat the onion-tomato mixture.
Step 6: Simmering the Chole
- Now, add the boiled chickpeas to the masala, followed by salt to taste. Pour in about 1 cup of the reserved chickpea cooking water (you can adjust the amount based on how thick or thin you prefer the gravy).
- Bring the mixture to a brisk boil, then reduce the heat and let it simmer for about 15-20 minutes. This allows the chickpeas to absorb all the rich flavors and for the gravy to thicken slightly.
Step 7: Final Adjustments and Serving
- Once the chole reaches your desired consistency, turn off the heat. The dish should have a thick, flavorful gravy with a hint of spice and tang.
- Transfer the Rawalpindi Style Chole to a serving bowl and garnish with fresh cilantro (optional) for a burst of color.
Serving Suggestions:
Rawalpindi Style Chole is traditionally served with hot, crispy puris or fluffy basmati rice. For an extra indulgent meal, pair it with Burani Raita—yogurt spiced with garlic, cumin, and herbs—to balance the spiciness of the chole. This dish is perfect for a comforting dinner, a festive lunch, or even as part of a larger spread during special occasions.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 13g |
| Carbohydrates | 45g |
| Fat | 9g |
| Fiber | 9g |
| Sodium | 400mg |
| Cholesterol | 0mg |
Note:
The black tea adds a subtle depth to the dish, but if you prefer a lighter color or do not have access to tea bags, feel free to skip it. However, it is recommended for the traditional, authentic Rawalpindi flavor.
Enjoy your Rawalpindi Style Chole as a protein-packed vegetarian delight that brings a taste of Pakistani Punjab right to your kitchen!
This recipe is a perfect balance of flavors, with spicy, tangy, and aromatic notes, making it an absolute favorite among chickpea-based dishes in Punjabi cuisine.
