Chole, also known as Chickpea Curry, is a hearty and flavorful dish made with chickpeas cooked in a tangy and spicy tomato-based gravy. This dish is perfect for those who follow a sattvic diet, free from onions and garlic, making it suitable for offering to Krishna.
Prepared with love and devotion, Chole is a beloved dish among devotees and a delightful addition to any meal.
Serving Suggestions
Chole can be enjoyed in various ways:
- With Rice: Serve Chole with plain basmati rice or jeera rice for a complete and satisfying meal.
- With Bread: Pair with roti, naan, or chapati for a delightful combination.
- As a Main Dish: Serve as a main dish along with other complementary dishes for a well-rounded meal.
- With Chutney: Pair with a sweet or spicy chutney to complement the rich flavors.
These serving suggestions make for a balanced and satisfying meal, fostering a sense of community and togetherness when shared with fellow devotees.
History
Chole has a special place in the hearts of devotees. This recipe was developed to create a flavorful and satisfying dish that adheres to the principles of a sattvic diet, free from onions and garlic. Chole is a popular dish in Indian cuisine, and this version, with its emphasis on purity and devotion, has become a staple in many Hare Krishna kitchens.
Bhakti Thought
Chole is more than just a dish; it is an expression of creativity, nourishment, and devotion. By preparing and offering this dish to Krishna, we engage in the sacred practice of bhakti, transforming the act of cooking into a spiritual journey. This dish serves as a reminder that even the simplest of ingredients, when combined with devotion and care, can create something extraordinary. Let this Chole inspire you to cook with a heart full of love and to see each meal as an offering to Krishna, bringing us closer to Him with every bite.
PrintChole Recipe (Chickpea Curry)
Chole is a comforting and flavorful dish, inspired by the principles of bhakti yoga. This rich Chole combines wholesome ingredients, creating a harmonious blend that enhances any meal. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 140 minutes
- Yield: 4 – 6 servings 1x
- Category: Main Course
- Method: Sauté and Simmer
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- For the Chole:
- 2 cups dried chickpeas
- 7–9 cups water
- 3 tbsp ghee or oil
- 1/2 tsp yellow asafoetida powder
- 2 tsp cumin seeds
- 2 tsp garam masala
- 1 tbsp chole masala (recipe below)
- 1 tsp chat masala
- 1 tbsp coriander powder
- 1 tsp amchur powder (dry mango powder)
- 1 tsp turmeric powder
- 1 1/2-inch ginger piece, grated
- 2 hot green chilies, finely chopped
- 4–5 medium-sized tomatoes, peeled and chopped
- 2 1/4 tsp salt
- 1/4 cup chopped fresh coriander leaves
- For the Chole Masala:
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tbsp dry mango powder (amchur)
- 1 tsp turmeric powder
- 1 tsp black peppercorns
- 1 tsp red chili powder
- 1 tsp dry ginger powder
- 1/2 tsp asafoetida (hing)
- 1/2 tsp black salt (kala namak)
- 2 cloves
- 1-inch cinnamon stick
- 2 green cardamom pods
- 1 bay leaf
- 1 star anise
- 1 small nutmeg
Instructions
- Prepare the Chickpeas:
- Wash the chickpeas and soak them in water for 6 hours. Drain.
- In a saucepan, combine the chickpeas and 7-9 cups of water. Bring to a boil, reduce the heat, and cook covered until the chickpeas are soft but not broken. (Alternatively, if using a pressure cooker, use 7 cups of water.)
- Reserve Cooking Liquid:
- Pour the cooked chickpeas through a colander and reserve the cooking liquid by placing a bowl underneath the colander.
- In a small bowl, take 1/3 cup of the cooked chickpeas and mash them. Set aside.
- Prepare the Chole Masala:
- In a dry skillet over medium heat, dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, green cardamom pods, bay leaf, and star anise until they are fragrant. Be careful not to burn them.
- Allow the roasted spices to cool completely.
- Transfer the cooled spices to a spice grinder or blender. Add dry mango powder, turmeric powder, red chili powder, dry ginger powder, asafoetida, black salt, and nutmeg. Grind to a fine powder.
- Store the Chole Masala in an airtight container in a cool, dry place. It can be stored for up to 6 months.
- Prepare the Gravy:
- In a saucepan, heat ghee or oil over moderate heat. Add asafoetida and cumin seeds. When they darken a bit, add all the spice powders. Fry the spices on low heat until they begin to darken.
- Add the grated ginger and chopped green chilies. Sauté for 2 minutes.
- Add the chopped tomatoes and salt. Reduce the heat to low and cook until ghee or oil oozes out from the tomato-spice paste.
- Combine and Cook:
- Add both the whole cooked and mashed chickpeas to the tomato-spice paste, and half of the chopped coriander leaves.
- Pour the reserved cooking liquid according to the consistency required for the curry. Cook partially covered over low heat for at least 1 hour or until thick.
- Add the remaining coriander leaves.
- Serve:
- Offer to Krishna and serve hot with chapatis, puris, or rice.
Notes
- Flavor Enhancement: For a richer flavor, you can add a tablespoon or two of cream or yogurt to the gravy before serving.
- Spice Level: Adjust the amount of green chilies and red chili powder to suit your taste preferences.
- Convenience Tip: Having a tomato-based gravy on hand makes it easy to prepare delicious prasadam whenever you have unexpected company or house guests. For temples, preparing this in advance can save a lot of time when preparing for programs, festivals, and special events.
- Serving Tip: Serve Chole with a side of fresh lime or lemon wedges to enhance the tangy flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 240 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 10mg