Dry Chole Recipe (सूखे छोले रेसिपी)
Description:
Dry Chole is a simple yet nutritious Punjabi recipe that doesn’t include onions or garlic but uses ginger paste and a range of aromatic dry spices. It’s a high-protein vegetarian dish, making it a healthy and filling option for your daily meals. The blend of spices gives the chickpeas a delicious, tangy flavor that pairs perfectly with various Indian breads. This dish is quick to prepare and ideal for a wholesome lunch.
Cuisine: Punjabi
Course: Lunch
Diet: High Protein Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chickpeas (Kabuli Chana) | 1 cup (soaked overnight, boiled) |
| Oil | As needed |
| Cumin seeds (Jeera) | 1 teaspoon |
| Ginger paste | ¼ teaspoon |
| Chickpea masala powder (Chana Masala) | 2 teaspoons |
| Red chili powder | 2 teaspoons |
| Cumin powder (Jeera Powder) | ¼ teaspoon |
| Amchur powder (Dry Mango Powder) | 2 teaspoons |
| Turmeric powder (Haldi) | ¼ teaspoon |
| Coriander powder (Dhania Powder) | 1 tablespoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 2-3
Instructions:
-
Boil the Chickpeas:
Begin by soaking the chickpeas (Kabuli Chana) overnight in enough water. The next day, drain the water and transfer the soaked chickpeas into a pressure cooker. Add enough water to cover the chickpeas, along with some salt for seasoning. Close the lid of the cooker and cook the chickpeas for 3-4 whistles or until soft. Once done, allow the pressure to release naturally. Open the cooker, drain the excess water, and set the boiled chickpeas aside. -
Prepare the Tempering:
In a pan or kadhai, heat some oil over medium heat. Add cumin seeds and let them sizzle until fragrant. Once the cumin seeds crackle, add the ginger paste and sauté it for 15-20 seconds until the raw smell disappears. -
Add the Spices:
Next, add the chickpea masala powder, red chili powder, amchur powder, turmeric powder, coriander powder, cumin powder, and salt to the pan. Stir everything well, and sauté the spices for about 1 minute to allow them to blend and release their aromas. -
Combine with Chickpeas:
Add the boiled chickpeas to the pan and toss them well with the spices. Stir-fry for an additional minute to coat the chickpeas evenly with the masala. -
Final Touch:
Once the chickpeas are well-mixed with the spices, reduce the heat to low and let them cook for another minute. Turn off the heat and garnish with fresh coriander leaves and a few slivers of ginger. -
Serve:
Dry Chole is ready! Serve it hot with Ajwain Puri (carom seed flatbread) and Boondi Raita (a yogurt-based side dish). For an even richer meal, you can also pair it with Atta Halwa (whole wheat flour halwa) on the side.
Tips for Perfect Dry Chole:
- Soak the Chickpeas Properly: Soaking chickpeas overnight helps them cook faster and ensures they become tender when boiled.
- Spice Variations: Adjust the spices according to your preference. If you like it spicier, you can increase the amount of red chili powder or add a green chili.
- Consistency: If you like a more saucy version, you can add a little more water during cooking. However, if you prefer it dry, make sure to cook it on low flame so the water evaporates quickly.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 13 g |
| Carbohydrates | 40 g |
| Fiber | 10 g |
| Fat | 8 g |
| Sodium | 250 mg |
| Potassium | 400 mg |
Dry Chole is a fantastic, protein-packed dish that is not only nutritious but also flavorful. It’s an ideal option for anyone looking to enjoy a wholesome meal that’s light on the stomach but rich in taste and health benefits. The simplicity of this recipe makes it perfect for a quick lunch or a satisfying dinner.
