Chole Chawal

Ingredients

Chole (Chickpea Curry):

White chickpeas (chole): 1 cup (soaked overnight)

Onion: 1 large (finely chopped)

Tomatoes: 2 medium (pureed)

Ginger-garlic paste: 1 tbsp

Green chilies: 2 (slit)

Cumin seeds: 1 tsp

Bay leaf: 1

Cinnamon stick: 1-inch piece

Cloves: 2-3

Turmeric powder: ½ tsp

Red chili powder: 1 tsp

Coriander powder: 1 tsp

Cumin powder: ½ tsp

Garam masala powder: ½ tsp

Salt: to taste

Water: 2 cups

Fresh coriander leaves: for garnish

Oil: 2 tbsp

Rice (Chawal):

Basmati rice: 1 cup

Water: 2 cups

Bay leaf: 1

Cloves: 2

Cinnamon stick: 1-inch piece

Salt: to taste

Ghee or oil: 1 tsp

Preparation

Drain the soaked chickpeas and cook them in a pressure cooker with 2 cups of water and a pinch of salt for about 5-6 whistles, or until soft. Set aside.

Heat oil in a pan. Add cumin seeds, bay leaf, cinnamon stick, and cloves. Let them splutter.Add finely chopped onions and sauté until golden brown.

Add ginger-garlic paste and slit green chilies. Sauté for a minute. Add pureed tomatoes and cook until the oil separates from the masala, about 5-7 minutes.

Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well and cook for 2-3 minutes.

Add the cooked chickpeas along with the water they were cooked in to the masala. Mix well and simmer for 10-15 minutes.If the curry is too thick, add a little water to adjust the consistency.
Add garam masala and simmer for another 5 minutes.

For rice
Wash the basmati rice thoroughly and drain. In a pan, add 2 cups of water, bay leaf, cloves, cinnamon stick, and salt. Bring it to a boil.

Add the rice to the boiling water, cover, and cook on low heat for about 10-12 minutes, or until the rice is cooked and the water is absorbed.

Remove the bay leaf, cloves, and cinnamon stick. Fluff the rice gently with a fork. Drizzle ghee or oil over the rice for extra flavor.

Serve the hot chole with fluffy basmati rice on the side. You can also serve it with a side of pickle and yogurt.

Servings: Serves 4