CHOLE (CHICKPEA CURRY)

Please contact YaleCooks to share practical advice and the recipes you use.  More versions will be added as necessary.

This recipe is listed in the "Southern Asian" (Indian), "Vegetarian", and "Gluten-Free" sections of the YaleCooks recipe collection.

Please let YaleCooks know if you have variations or suggestions for improving this recipe!

Google search: chole (click on the three icons to see photos-videos and links to internet recipes)

Anjana's Chole: (version #1)

First added: 2012-11-10; Last edited: 2012-12-17


Anjana's chole prepared for a potluck dinner (2012-10-25).

Author: Anjana Maheshwari (Yale ISPY).

Background:

This recipe is from Anjana's mother.

This recipe is very similar to Anjana's "Rajna" (kidney bean curry) recipe.

This recipe was prepared and shared during a YaleCooks potluck dinner (2012-10-25).

Essential Supplies & Ingredients: (makes enough for 2 servings)

• 1 pan (a "non-stick" pan can be used)

chickpeas-garbanzo beans (about 1 1/2 - 2 C cooked or made from 1 cup dried beans); weight = ???
• 2 - 3 tablespoon oil (amount depends on your preference)
• 1/2 inch fresh ginger root, finely minced
• 1/2 piece green chili (to taste; "small and thin")
• 1 medium tomato, fresh, chopped; weight = ???
• 2 teaspoon coriander, ground
• 1 1/2 teaspoon cumin, ground
• 1/2 - 1 teaspoon red chili powder, ground
• 1 1/2 - 2 teaspoon salt, ground
• 1 -1 1/2 teaspoon chole-channa masala (powder), ground

• fresh cilantro leaves, finely chopped (optional)
• 1/2 lemon, fresh

Instructions:

Preparing Chole: (20 - 30 minutes; assuming the chickpeas are already cooked)

1) Cook the garbanzo beans or purchase canned chickpeas (see below) in preparation for this recipe.  Drain the beans (saving the liquid if desired for step #8).

2) Finely chop the tomato, ginger, chillies, and cilantro leaves.  Grind cumin seeds if you do not have any pre-ground cumin.

3) In the pan heat the oil over medium to high heat.

4) Add ginger and green chill pieces.  Sauté for 1/2 minute (30 seconds).

5) Add chopped tomato.  Continue to sauté for 40 - 50 seconds.

6) Add the remaining spices except salt.  Continue to sauté for another minute (60 seconds).  You can reduce the flame if the pan is too hot.

7) Add the drained chickpeas.  Continue to sauté for another minute (60 seconds).

8) Add 1 - 1 1/2 cups water (or the liquid drained from the beans in step #1).

9) Simmer (over medium flame) for 7 - 10 minutes or until the water reduces to a gravy kind of consistency.

10) Add salt, mix it well, and stir for another minute.

11) Turn the heat off and add cilantro leaves and lemon (optional).

12) Serve hot.  This dish goes well with bread-buns-plain white rice-Indian roti.

Other Options:

Many Indian cooks always have precooked chickpeas in their refrigerators (the same way American families may have cooked potatoes and Asian families have have rice in their refrigerators).  You can use canned chickpeas to prepare this dish.

Assessment and Possible Improvements:

...

Annotated Internet Links:

1) A recipe with small variations: Paradise4Foodies blog

Recommended Cookbooks:

1)

 


comments powered by Disqus

File: