Chole or chana masala is one of the famous North Indian dishes. It is a rich, spicy, and aromatic chickpeas preparation in thick, tangy tomato-based gravy. It originated in the Indian subcontinent and is intrinsically Punjabi. Hence, it has gained widespread popularity throughout India and the rest of the world. Chickpeas are the base ingredient recipe of chole, also called chana or garbanzo beans. These legumes are nutritious, having a substantial texture that mingles well with bright flavours. Chickpeas are boiled till soft, then simmered in a sauce comprising tomatoes, onions, garlic, and spices such as cumin, coriander, turmeric, and garam masala. The spice blend is essential for the deep and complex flavour in chole. Garnished with fresh cilantro, often accented by a squeeze of lemon juice, chole has even brighter citrus overtones. It can be served with rice or other Indian bread, including naan or bhature. Whether relished for a hearty lunch or comforting dinner, the chole recipe stands for Indian comfort food. With strong flavours and satiating ingredients, it is well-liked by local people and newcomers to Indian cuisine. The dish not only provides an experience of great taste but reflects the rich culinary culture of the Indian subcontinent. Let's go over this chole recipe.

• 250 gms kabuli chana
• 1 tsp salt
• 1/2 tsp turmeric powder
• Coriander
• 1 tsp coriander powder
• 1 tbsp ginger garlic paste
• 1 tbsp chana masala
• 1/2 tsp garam masala
• 1 onion
• 1 tsp red chilli powder
• 1 tsp cumin seeds
• Cooking oil

• First, soak 250 gms Kabuli Chana in cold water for 8-10 hrs or overnight. This would help soften the chickpeas and make it easy on the stomach. However, ensure that they remain well-covered with water in a big bowl. Chickpeas take up more water because they tend to double the amount of water used while soaking.
• If you are in a hurry, you can also do a quick soak: boil for 5-10 minutes, then let it sit for an hour. But ideally, it is better to soak them overnight to get the perfect texture and flavour.
• Drain the chickpeas after soaking them and place them into a pressure cooker. Add 1.5 L of water and 1 tsp salt. Pressure cook the chickpeas for 4-5 whistles or until they are cooked.
• This will take around 15-20 minutes. Without a pressure cooker, boil the chickpeas in a regular pot, which will probably take 45-60 minutes. The chickpeas should be soft but firm to the bite, and they would have absorbed the flavours of the curry.
• Heat 3 tbsp of oil in a pan on medium heat.
• Add to this one tsp of cumin seeds; let them crackle. This releases the earthy aroma of the cumin and forms a base for the tempering or tadka.
• Once the cumin crackles, add one finely chopped onion and saut until golden brown. This would take approximately 5-7 minutes, and the onion should be caramelised, adding a natural sweetness to complement the spices.
• Once the onions brown, add one tbsp of ginger-garlic paste and saut till well cooked. This would take approximately 2 minutes and allow the raw flavours of the ginger and garlic to cook out. These ingredients give the chole characteristic depth and flavour.
• Add two chopped tomatoes in the pan and saut until they turn soft and mushy. This will take about 5 to 7 minutes. They are to form the base of the curry, give it body, and a sour element. Stir occasionally to avoid the burning of seeds at the bottom.
• Add in all the spices: 2 tsp chole masala, 1 tsp red chilli powder, 1/2 tsp turmeric powder, one tsp coriander powder, and 1/2 tsp garam masala. Keep stirring to avoid browning, and let the spices cook for 2-3 minutes. This is very important because it yields optimum richness, which one wants. The reason is that the spice releases its oil and aroma.
• Add the cooked chickpeas to the water in which they were cooked. The water will have flavour extracted from the chickpeas and will also serve to thicken this curry.
• Mix well everything to coat the chickpeas with this spiced onion-tomato mixture.
• Season the curry with salt as per taste and simmer the curry for 10-15 minutes on medium-low heat. This will allow the flavours to meld and also thicken the curry slightly. If you feel the gravy is too thin, then mash a few chickpeas with the back of a spoon.
• The starch gets released from the outer skin of the chickpeas, and that helps in the natural thickening of the sauce.
• Once it reaches the consistency you desire, garnish it with freshly chopped coriander leaves to give it a fresh aura and colour.
• Now, hot and steaming chole is ready to be served with bhature or puri or steamed rice for a wholesome and satiating meal.
• This recipe of Chole is versatile, nutritious, and flavourful-just like the array of Indian bread or rice dishes.