DAHI CHOLE / SIMPLE CURD CHANA RECIPE / TASTY CHICKPEA CURRY / दही छोले
Chole or Chana curry is the most popular dish among Punjabi families. There are countless versions to make the white Kabuli chana. Each and every household has its own recipe to cook this healthy gram. Some keep it spicier by adding lots of green chilies and whole spices, others make it tangy by adding anardana(dry pomegranate) or dry mango (amchur) powder. These dark-hued fiery-tangy versions are popular with street food joints and weddings and are kept dry to pair with poori and bhature
Today’s recipe of mine the dahi chole or curd chana dish is a curried version and kept less spicy. Dahi (curd )balances the flavours and makes them richer in taste. For those who don’t like the spicy chole, this version is loved by them.
Making the chana dish in a pressure cooker saves time, cooking it to perfection. As this Chole dish is with the curry, so goes perfectly with plain or jeera rice. The preparation begins with the soaking of chana a few hours beforehand or the overnight
Prep time – 6 hours/overnight
Cooking time – 35-40 minutes
Cuisine – Indian(Punjabi)
Course – Main
Serves – 4
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Chole/safed chole/kabuli chana – 1 cup (rinsed well and soaked overnight)
• Dahi/thick curd – 1 cup
• Grated onion – 1 large
• Grated tomatoes – 2 medium
• Ginger-garlic-chilly paste – 2 tsp
• Water – 4-5 cups
• Cooking oil – 1 tbsp
• Salt – To taste
• Jeera/cumin – 1 tsp
• Lavang/Cloves – 3-4 nos
• Kali mirch/Black pepper – 3-4 nos
• Coriander powder – 2 tsp
• Red chilli powder – 1 tsp
• Garam masala powder – 1 tsp
• Haldi/turmeric powder – 1 tsp
• Amchur powder/dry mango powder – 1 tsp
• Coriander leaves for garnishing – 2 tbsp
● HOW TO MAKE DAHI CHOLE
• Add soaked chana, water, and salt to a pressure cooker and cook at low-medium flame for 15-20 minutes. The chole will become soft, if needed give them more than 5 minutes(cooking time varies from cooker to cooker )
• When chole is cooked to perfection, transfer them to another bowl and prepare for tadka
• In the same cooker add cooking oil. When oil is heated, add cumin, cloves, and whole black pepper. Roast the spices and add the onion paste. Cook(bhunow) the onion paste until they become translucent
• Next, add ginger-garlic-chilly paste and bhunow for a minute
• Now, add all the powdered spices like red chilly powder, coriander powder, turmeric, aamchur powder and garam masala. Bhunow the spices for a few seconds (sprinkle some water to prevent the spices from burning)
• Next, add tomato puree and cook the masala until it leaves oil
• Time to add whisked curd and stir continuously to prevent it from splitting
• Bhunow/cook the masala until it leaves oil. Time to add boiled chole/chana and mix well (adjust the consistency of gravy according to your choice)
• Close the cooker lid and allow 1 or 2 whistles to come. The boiled chole will incorporate well with the masala to get all the flavours
• When all the steam is released from the cooker, open the lid and add coriander leaves
• Serve the tasty Dahi Chole with Poori, Roti or Jeera Rice
A FEW MORE VERSIONS TO MAKE CHANA/CHOLE
PINDI CHANA/ HOMESTYLE PINDI CHOLE
HALWAI STYLE PUNJABI CHOLE MASALA
KALA CHANA CURRY /BLACK CHANA CURRY
