Couldn’t make Chole just because you forgot to soak them overnight? Happens with all of us, all the time. Fret not. This recipe is a savior and does not require Chole to be soaked.
Chole is one of the most popular dishes from North India. People love it, it’s actually become a necessity, especially at weddings, parties or when guests arrive at home. It’s popularly eaten with bhature, naan or even roti. I personally love it with bread.
But there’s a problem with making Chole. Soaking them overnight. What happens usually – You feel like eating Chole. But damn, you can’t time travel to the previous night to soak it. You give up and decide you’ll soak them tonight and make them tomorrow. And oh yes you forget again. This no-soak Chole recipe is easy, straightforward and turns out really really delicious.
Try this and let me know how it turned out in the comment box. Do not forget to try my most viewed No-soak Rajma recipe here.
Ingredients
- 1 cup chickpeas (chole)
- 1.5 glass ice cold water
- 1 tbsp. vegetable oil
- 1 tsp. cumin seeds
- 1 tsp. mustard seeds
- 2 whole red chillies
- 3 cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp. chopped ginger
- 2 tsp. chopped garlic
- 2 green chillies, chopped
- 1 cup finely chopped onion
- 2 cups finely chopped tomatoes
- 1 tsp. turmeric powder
- 2 tsp. red chilli powder
- 1 tbsp. coriander powder
- 2 tsp. salt (or as per taste)
- 2 tsp. lemon juice
- Coriander for garnish (optional)
- Butter (optional)
Method
In a pressure cooker, boil half glass water (room temperature) with the chickpeas and 1 tsp. salt on high heat. Let it boil vigorously for 9 to 10 minutes and then add ice cold water and cover the cooker with the lid. After 13-14 whistles, turn the heat off. Keep it aside and let the lid open with natural release. Check if the chickpeas are cooked.
While the chickpeas are in the pressure cooker, heat oil in a pan over medium heat and add cumin seeds, mustard seeds, whole red chillies, cloves, cinnamon stick, bay leaves, chopped ginger, garlic and green chillies. Cook for a minute and add chopped onions. As soon as they become soft, add the tomatoes, turmeric, red chilli powder, coriander powder and salt. Mix everything and let it cook on medium-low flame until this mixture releases oil.
Add boiled chickpeas along with the water from the pressure cooker. Cook it for 6 – 8 minutes over medium heat and add lemon juice and butter. Garnish with coriander. Turn off the heat and serve with roti, rice and dahi or simply with good old bhature.
