Dry Chole Recipe: Punjabi Style Spiced Chickpeas
A hearty and flavorful dish from the vibrant cuisine of Punjab, Dry Chole (or सूखे छोले) is a popular vegetarian recipe that’s as nutritious as it is delicious. Made with chickpeas simmered in aromatic spices, this dish is perfect for a comforting lunch or dinner. Whether paired with Ajwain Pooris (carom seed flatbreads), Boondi Raita, or even a bowl of Atta Halwa, dry chole makes for a satisfying and wholesome meal. It’s also a high-protein vegetarian delight, making it ideal for those looking to add a nutritious and filling dish to their weekly menu.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (Chickpeas) | 1 cup (soaked overnight) |
| Oil | As required |
| Cumin Seeds (Jeera) | 1 tsp |
| Ginger Paste | 1/4 tsp |
| Chana Masala Powder | 2 tsp |
| Red Chili Powder | 2 tsp |
| Cumin Powder (Jeera Powder) | 1/4 tsp |
| Amchur Powder (Dry Mango) | 2 tsp |
| Turmeric Powder (Haldi) | 1/4 tsp |
| Coriander Powder (Dhaniya) | 1 tbsp |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Cuisine: Punjabi
Course: Lunch
Diet: High-Protein Vegetarian
Instructions
Step 1: Preparing the Chickpeas
- To start, rinse and soak the chickpeas (Kabuli chana) overnight in water. After soaking, drain the water and transfer the chickpeas to a pressure cooker.
- Add enough water to cover the chickpeas and a pinch of salt to taste. Close the lid and cook for 3 to 4 whistles. Let the pressure release naturally before opening the cooker.
- Once the chickpeas are cooked, drain the excess water and set them aside.
Step 2: Preparing the Masala (Spice Mix)
- Heat a tablespoon of oil in a deep pan or kadhai over medium heat. Add cumin seeds and let them sizzle until fragrant.
- Add ginger paste and sauté for 15 to 20 seconds, allowing the flavors to release.
Step 3: Cooking the Spices
- Now, add the dry spices: Chana masala powder, red chili powder, cumin powder, amchur powder, turmeric powder, and coriander powder. Stir well to combine all the spices.
- Cook the spice mix for about 1 minute, ensuring it doesn’t burn. The oil will start to separate from the masala, signaling that it’s cooked well.
Step 4: Adding the Chickpeas
- Add the cooked chickpeas to the spice mixture and stir gently. Let it cook for an additional minute, allowing the chickpeas to absorb the flavors of the spices.
- Adjust the salt to taste and give the mixture a final stir.
Step 5: Garnishing and Serving
- Turn off the heat and garnish the dry chole with freshly chopped coriander leaves and thin slices of ginger for an extra burst of flavor and aroma.
- Serve the dry chole with Ajwain Poori (carom seed flatbreads), Boondi Raita, or even a serving of Atta Halwa for a wholesome and fulfilling meal.
Serving Suggestions
Dry Chole is best enjoyed with traditional Indian accompaniments such as Aloo Paratha (stuffed flatbread), Jeera Rice (cumin rice), or even Chapati. Its bold and tangy flavor pairs beautifully with the cool and creamy texture of Boondi Raita. For a more indulgent option, you can serve it with Atta Halwa, a sweet wheat flour dessert that contrasts perfectly with the spiciness of the chole.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 270 kcal |
| Protein | 15 g |
| Carbohydrates | 45 g |
| Fiber | 12 g |
| Fat | 6 g |
| Sodium | 200 mg |
| Potassium | 400 mg |
Tips for Best Results
-
Soaking the Chickpeas: Always soak the chickpeas overnight to ensure they cook evenly and are tender. If you’re in a hurry, you can use canned chickpeas for a quicker version, though freshly cooked chickpeas yield a better texture and flavor.
-
Adjusting Spice Levels: Feel free to adjust the amount of red chili powder and other spices according to your personal preference. If you prefer a milder version, reduce the red chili powder and skip the green chilies.
-
Using Ghee: For a richer flavor, you can replace the oil with ghee (clarified butter) while preparing the masala. This adds a depth of flavor typical of Punjabi cuisine.
-
Adding Tomatoes: Some versions of dry chole include tomatoes to create a slightly saucy consistency. If you prefer a wetter version, you can add chopped tomatoes along with the spices and cook them down before adding the chickpeas.
Conclusion
Dry Chole is a flavorful and satisfying dish that’s easy to prepare yet full of character. Its combination of bold spices and tender chickpeas makes it a versatile dish that can be served on any occasion. Whether you’re cooking for your family or preparing a festive meal, this classic Punjabi recipe is sure to impress. Enjoy the hearty goodness of dry chole as a wholesome, protein-packed dish that will keep you coming back for more!
