Channa/Chole/Chickpea Curry Recipe

Channa/Chole/ChickpeasGrowing up we mainly ate food typical of the Western part of India where we are from and like most Indians, north Indian or Punjabi food, was something we ate when we went out to eat in restaurants. So chickpeas or channa or chole, as they are called, being “north Indian” or “Punjabi” did not feature in our diet at all.

For a long while my mother and her cook thought that chickpeas were called “Sholay” like the iconic Hindi movie that we are all familiar with. In fact, I still remember the first time my mother, after having decided to cook a chickpea curry, went to her grocer and asked for “Sholay”. The grocer did a double take and passed her the chole and thereafter has decided to call them “Sholay” as well – it probably brings back memories of how he has watched the movie at least 10 times.

Anyway, I like cooking Chole at home because this is a dish by itself – to be had with rice and yoghurt – and I do not have to trouble myself to cook vegetables or dal to go along with it.

Here is my recipe

Channa/Chole/Chickpea Curry Recipe

Serves 4
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Chickpeas in a thick and delicious gravy.

Ingredients

  • 100g chick peas (soaked overnight)
  • 1 chopped onion
  • 2 cloves of garlic, finely chopped
  • 1 tin of tomatoes
  • 1 tbs. dhania jeera powder ((cumin and coriander))
  • 1 tsp. red chilli powder
  • 1/2 tsp. turmeric
  • 1 red whole chilli
  • 1 tbs. sunflower oil
  • 1 tbs. plain yoghurt
  • 2 cups of hot water
  • Salt to taste
  • Coriander to garnish

Note

Like other Indian curries, this one tastes best when it is made the day before you eat it. This gives time for all the masalas to soak into the Channa.

Directions

Step 1
Heat up the oil in a pan, when it is hot add in the chlli and garlic.
Step 2
When the garlic is brown, add in the onions and fry till they are soft and brown.
Step 3
Add in the tin of tomatoes, the cumin and coriander powder, chilli powder, turmeric and salt.
Step 4
Stir and fry till the onions and tomato mixture is perfectly blended and the oil begins to separate.
Step 5
Add in the yoghurt and stir.
Step 6
Now add in the chickpeas stir for a bit and then pour in the hot water.
Step 7
Boil on simmer until the chickpeas are perfectly cooked. You can also use a pressure cooker.
Step 8
Garnish with coriander and serve hot with rice.