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Chole Recipe (Chickpea Curry)

Hare Krishna Chole Recipe (Chickpea Curry), served in a traditional bowl, garnished with coriander leaves.
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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.

Ingredients

Scale
  • 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

  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://harekrishnarecipes.com/recipes/main-course/chole-recipe/