Tuesday, 26 July 2016

Dry Chole !

This recipe brings back my childhood memories where I used to lunch with my friend at her home, and her mom makes this delicious and aromatic chickpea dry curry. Those days I never bothered to ask her how she made it and only that I used to ask is for more curry :) shameless me :) 
Recently I took the recipe from my friend and tried it at home only to find that I haven't got the same taste and especially the aroma. The recipe she shared was quite simple with sauteing of onions and tomatoes with all basic spice powders. May be she had some magic masala of her own :) 
As chickpeas are my all time favourite I try endless combinations with them. If you are one like me then do check out the other recipes with chickpeas


  • 2 cups boiled chickpeas
  • 2 tbsp oil
  • 1 tsp fennel seeds
  • a pinch of hing (asafoedita)
  • 2 - 3 cloves
  • 1 tbsp Ginger Garlic Paste
  • 1 onion (finely chopped)
  • 1 tomato (finely chopped)
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 1/2 tsp Coriander powder
  • 1/2 tsp garam masala
  • 1 tbsp Tomato sauce /ketchup (optional)
  • salt as needed
  • 2 tbsp chopped coriander
  • lemon wedges to serve


  • Soak the chickpeas overnight (or 7 - 8 hours) and then pressure cook with little salt until they are cooked soft.
  • In a kadai heat oil, add fennel seeds , cloves and hing.

  • Then add chopped onion and ginger garlic paste and saute till onions turns slightly golden brown.
  • Add chopped tomatoes and saute well.

  • Once tomatoes become soft add the spice powders and salt.
  • Add a splash of water if the masala is too dry, close and cook for 3 - 4 minutes till oil separates.

  • Add the boiled chickpeas and toss well that the masala coats them all.
  • Close and simmer for 2 - 3 minutes.

  • Add tomato sauce (optional) and chopped coriander leaves and give a mix. Turn off stove.
  • Squeeze lemon juice while serving.


  • Adding tomato sauce is optional but we like the tangy taste of it.
  • Do not add too much of tomatoes and onions else it would become semi gravy dish and not dry chole.
  • You can also add channa masala powder along with the spice powders. But I tried to keep it simple.
  • Serve as side with rice or with rotis.

With Love,

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