Peshawari Chole Recipe
How to Make Peshawari Chole
Peshawari Chole Recipe: This recipe of Peshawari Chole is very interesting in which you get the authentic flavor of spices. You can make this spicy chickpea curry on special occasions and pair it with naan or roti.
- Total Cook Time 40 mins
- Prep Time 10 mins
- Cook Time 30 mins
- Recipe Servings6
Ingredients of Peshawari Chole
- 2 Cups chickpeas
- 2 tbsp chana dal
- 2 medium-sized onions, finely chopped
- 2 large tomatoes, finely chopped
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2-3 green chilies
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder (adjust to taste)
- 1/2 tsp garam masala
- Salt to taste
- 2 tbsp cooking oil
- Fresh coriander leaves for garnish
- Sliced onions, lemon wedges, and fresh coriander leaves For the Garnish:
How to Make Peshawari CholeHideShow Media
Soak the chickpeas and dal overnight or for at least 6-8 hours in plenty of water. Rinse them thoroughly before cooking.
In a pressure cooker, add the soaked chickpeas and dal, enough water to cover them, and a pinch of salt. Cook until the chickpeas are soft.
Drain the cooked chickpeas and dal and set them aside.
Heat the cooking oil in a large pan or pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the finely chopped onions and saute until they turn golden brown.
Stir in the minced garlic, grated ginger, and green chilies. Saute for a couple of minutes until the raw smell disappears.
Add the finely chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
Add the spices and salt. Mix well and cook for a few minutes until the spices are aromatic.
Add the cooked chickpeas and dal and mix them with the spicy tomato mixture. Allow the chickpeas to simmer in the gravy for about 10-15 minutes. Add some water if the gravy becomes too thick.
Once the chickpeas are well-cooked and the gravy has thickened, your Peshawari Chole is ready to be served.
Garnish with fresh coriander leaves, sliced onion and lemon wedges.