छोले चावल

Punjabi Chole Chawal is a comforting North Indian meal made with tender Kabuli Chana cooked in a rich onion-tomato masala and served with fluffy Basmati Rice. This pressure-cooker method is suitable for everyday lunch, dinner or a weekend family meal.

Recipe Information

• Preparation time: 20 minutes

• Soaking time: 8 hours

• Cooking time: 45 minutes

• Total time: Approximately 9 hours

• Servings: 4

• Cuisine: North Indian, Punjabi

• Course: Main course

• Cooking method: Pressure cooker and stovetop

Dinesh Flour Mills Products Used

The official Chole Chawal Combo contains Basmati Rice, Kabuli Chana and Chana Masala in three separate packets. Buy the complete Chole Chawal Cooking Combo.

Products can also be purchased separately:

• Buy Dinesh Flour Mills Kabuli Chana

• Buy Dinesh Flour Mills Best Basmati Rice

• Buy Dinesh Flour Mills Chana Masala

Ingredients

For Punjabi Chole

• 1 cup Dinesh Flour Mills Kabuli Chana

• 3 cups fresh water for pressure cooking

• 1 bay leaf

• 1 small cinnamon stick

• 1 plain black tea bag, optional for a darker colour

• ¾ teaspoon salt, or according to taste

• 2 tablespoons oil or ghee

• 1 teaspoon cumin seeds

• 1 medium onion, finely chopped

• 1 tablespoon ginger-garlic paste

• 2 medium tomatoes, pureed

• 1½ tablespoons Dinesh Flour Mills Chana Masala

• ½ teaspoon Kashmiri red chilli powder

• ¼ teaspoon turmeric powder

• ½ teaspoon coriander powder

• ½ teaspoon amchur powder or 1 tablespoon lemon juice

• ½ teaspoon crushed kasuri methi, optional

• 1 cup reserved chickpea cooking liquid

• Fresh coriander and ginger juliennes for garnish

For Basmati Rice

• 1 cup Dinesh Flour Mills Best Basmati Rice

• 1¾ cups water

• 1 teaspoon ghee or oil

• ½ teaspoon cumin seeds, optional

• ½ teaspoon salt

For Serving

• Red onion rings

• Lemon wedges

• Green chillies

• Papad or pickle, optional

Method

1. Soak the Kabuli Chana

Rinse the Kabuli Chana thoroughly. Soak it in enough water for approximately eight hours or overnight. Drain the soaking water before cooking.

2. Pressure-Cook the Chana

Transfer the soaked chana to a pressure cooker. Add three cups of fresh water, bay leaf, cinnamon, tea bag and salt.

Pressure-cook over medium heat for five to six whistles. Allow the pressure to release naturally. Remove the tea bag, bay leaf and cinnamon.

The chickpeas should mash easily when pressed between two fingers. Reserve approximately one cup of the cooking liquid.

3. Prepare the Onion-Tomato Masala

Heat oil or ghee in a heavy pan. Add cumin seeds and let them crackle.

Add the chopped onion and cook over medium heat until golden. Stir in the ginger-garlic paste and cook for one minute.

Add the tomato puree and cook for eight to ten minutes, stirring occasionally, until the mixture thickens and the oil begins to separate.

4. Add the Spices

Reduce the heat. Add Dinesh Flour Mills Chana Masala, Kashmiri chilli powder, turmeric and coriander powder.

Stir continuously for approximately 30 seconds. Add a small splash of chickpea cooking liquid if the spices begin sticking to the pan.

5. Simmer the Chole

Add the cooked chickpeas and approximately one cup of reserved cooking liquid.

Mash two tablespoons of chickpeas against the side of the pan. This helps produce a naturally thicker gravy.

Cover partially and simmer over low heat for 12 to 15 minutes. Stir occasionally and add more cooking liquid if required.

Finish with amchur powder or lemon juice and crushed kasuri methi. Taste and adjust the salt.

6. Cook the Basmati Rice

Rinse the Basmati Rice three or four times, until the water becomes mostly clear. Soak it for 20 minutes and drain.

Heat ghee in a saucepan and add cumin seeds, if using. Add the drained rice and gently stir for 30 seconds.

Pour in 1¾ cups of water and add salt. Bring to a boil, cover and cook over low heat for approximately 12 minutes.

Switch off the heat and let the covered rice rest for 10 minutes. Fluff gently with a fork.

7. Serve

Place the hot Basmati Rice in a bowl or thali and spoon the Punjabi Chole alongside it. Garnish with coriander and ginger juliennes.

Serve with onion rings, lemon, green chilli, papad or pickle.

Cooking Tips

• Soak the chickpeas overnight for more even cooking.

• Do not add tomatoes or acidic ingredients before the chickpeas become tender.

• The tea bag is optional and is used only to deepen the colour.

• Mash a small quantity of chickpeas to thicken the gravy without flour.

• Rest the cooked rice before fluffing so the grains remain separate.

• Chole generally develops a deeper flavour after resting for 20 to 30 minutes.

Quick-Soak Method

Place rinsed Kabuli Chana in a heat-resistant bowl and cover it generously with boiling water. Cover and leave for one hour. Drain and pressure-cook using fresh water. Quick-soaked chickpeas may require additional cooking time.

Frequently Asked Questions

Can Chole be prepared without a tea bag?

Yes. The tea bag only adds a darker colour and can be omitted without changing the main cooking method.

Why are my chickpeas still hard?

Older chickpeas, insufficient soaking or limited cooking time may cause this. Add hot water and pressure-cook for another two to three whistles.

Can I make this in an electric pressure cooker?

Yes. Cook soaked chickpeas on high pressure for approximately 25 to 30 minutes, followed by natural pressure release.

Can leftover Chole be stored?

Cool it completely and refrigerate it in a covered container. Reheat thoroughly, adding a splash of water if the gravy has thickened.

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