Chole Chawal (Light, Home-Style)
35 minutes
72 reads
About Chole Chawal (Light, Home-Style)
A simple, protein-rich chole cooked in a light onion-tomato gravy served with steamed rice - the kind of wholesome lunch that keeps you full for hours.This home-style version skips the heavy oil and restaurant-style richness, keeping the chickpeas flavourful but well within a balanced eating routine.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Chole
- 1 cup Chickpeas Canned or boiled until soft
- 1 Onion Medium, finely chopped
- 2 Tomato Medium, pureed
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Chole Masala Or chana masala powder
- 1/2 teaspoon Coriander Powder
- 1/4 teaspoon Turmeric Powder
- 1/4 teaspoon Red Chilli Powder Adjust to taste
- 1/4 teaspoon Garam Masala
- 3/4 teaspoon Salt Or as required
- 1.5 teaspoon Oil
- 1/2 teaspoon Cumin Seeds
- 2 tbsp Coriander Leaves Finely chopped, for garnish
Instructions
Cooking the Rice
- Add washed rice, water and salt to a pot. Bring to a boil, reduce heat to low, cover and cook for 12 to 15 minutes until the water is absorbed and the rice is fully cooked. Fluff with a fork and set aside.
Building the Masala Base
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add finely chopped onion with a pinch of salt and cook for 5 to 6 minutes until golden brown.
- Add ginger garlic paste and saute for 1 to 2 minutes until the raw smell disappears. Add tomato puree and cook on medium-high heat for 4 to 5 minutes, stirring often, until the oil separates from the masala.
- Add chole masala, coriander powder, turmeric, red chilli powder and salt. Stir and cook for 1 minute until the spices are fragrant.
Cooking the Chole
- Add the boiled chickpeas along with 1/2 cup water. Stir well to coat the chickpeas evenly in the masala. Bring to a gentle boil.
- Reduce heat and simmer for 8 to 10 minutes until the gravy thickens and the chickpeas absorb the flavours. Lightly mash a few chickpeas with the back of a spoon to naturally thicken the gravy.
Finishing and Serving
- Add garam masala, stir once and cook for 30 seconds. Taste and adjust salt. Garnish with freshly chopped coriander leaves.
- Serve a generous ladle of chole over a bowl of steamed rice. Add a wedge of lemon on the side if desired.
Recipe Notes
Good To Know
Chickpeas are one of the highest protein legumes in Indian cooking. Combined with rice, this meal provides a complete amino acid profile, sustained energy and good fibre - making it one of the most balanced Indian lunches you can have.How to Use in the Meal Plan
Serve one bowl of chole with one cup of cooked rice as your lunch. Pair with a small bowl of curd or a slice of onion and lemon on the side to round out the meal.Expert Tips
Lightly mashing a few chickpeas thickens the gravy naturally without adding anything extra. If using canned chickpeas, rinse them well before use. Let the masala cook until oil separates before adding the chickpeas - this step builds the depth of flavour.Serving Suggestion
A wedge of lemon squeezed over the chole just before eating brightens the flavours noticeably. A small bowl of plain curd on the side balances the spice well.Storage Instructions
Chole keeps well in the refrigerator for up to 2 days and tastes even better the next day as the flavours deepen. Reheat gently with a splash of water.Related Posts You May Like
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Recipe Nutrition
Calories: 554kcalCarbohydrates: 108gProtein: 16gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 1200mgPotassium: 746mgFiber: 10gSugar: 10gVitamin A: 1155IUVitamin C: 22mgCalcium: 109mgIron: 4mg
