Loading...
A rustic and robust chickpea curry inspired by roadside dhabas. This dish features a thick, aromatic gravy made with onions, tomatoes, and a special blend of spices, delivering a truly authentic and satisfying flavor.
For 4 servings
Cook the Chickpeas
Prepare the Masala Base
A dhaba-style classic featuring tender urad dal fried with a fragrant masala of onions, tomatoes, and ginger. This semi-dry lentil dish is hearty, flavorful, and pairs perfectly with hot naan or roti.
A vibrant and energizing Indian-style bowl packed with fresh fruits, crunchy nuts, and wholesome seeds in a lightly sweetened, cardamom-infused yogurt base. Perfect for a healthy breakfast or a revitalizing snack, this no-cook recipe is ready in just 10 minutes.
A wholesome and savory porridge made from broken wheat and mixed vegetables. This one-pot meal is a popular, nutritious breakfast or light lunch option across India, ready in under 30 minutes.
A savory and wholesome Indian breakfast made with roasted vermicelli, colorful vegetables, and a fragrant tempering of spices. This quick one-pot meal is light on the stomach and ready in under 30 minutes, perfect for busy mornings.
A rustic and robust chickpea curry inspired by roadside dhabas. This dish features a thick, aromatic gravy made with onions, tomatoes, and a special blend of spices, delivering a truly authentic and satisfying flavor.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 339.3 calories per serving with 12.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy
Combine, Simmer, and Finish
Use two 15-ounce cans of chickpeas, drained and rinsed. Skip the pressure cooking step and add them directly to the masala with 2 cups of water or vegetable broth. Simmer for 20-25 minutes.
Increase the amount of green chilies to 3-4 and add an extra 1/2 tsp of red chili powder. You can also add a pinch of black pepper powder along with the garam masala.
For a richer, less rustic version, you can stir in 2-3 tablespoons of heavy cream or cashew cream at the very end after turning off the heat.
Add 1 cup of diced potatoes or paneer cubes along with the chickpeas to make it a more wholesome meal. Adjust simmering time accordingly.
Chickpeas are packed with protein, which is essential for muscle repair, growth, and overall body function, making this a great meal for vegetarians and vegans.
The high fiber content from chickpeas aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness, which can help with weight management.
This dish provides important minerals like iron, which is vital for oxygen transport; manganese, an antioxidant; and folate, which is crucial for cell growth and metabolism.
Spices like turmeric, ginger, and cinnamon contain powerful anti-inflammatory compounds that can help reduce inflammation in the body and support overall health.
Yes, Chola Dhabal is a very healthy dish. Chickpeas are an excellent source of plant-based protein, dietary fiber, and essential minerals. The spices used also have various health benefits. To make it healthier, you can reduce the amount of oil used.
One serving of this Chola Dhabal recipe (approximately 1 cup or 450g) contains around 400-450 calories, depending on the amount of oil used. It's a nutrient-dense meal providing protein, complex carbohydrates, and fiber.
Absolutely. If you don't have a pressure cooker, you can cook the soaked chickpeas in a large pot on the stovetop. It will take significantly longer, about 1.5 to 2 hours, until they are tender. Ensure you have enough water to keep them submerged.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve overnight. You can also freeze it for up to 2 months.
The best way is to mash more of the cooked chickpeas. You can also simmer the curry uncovered for a little longer to allow some of the liquid to evaporate. Another option is to mix 1 tsp of gram flour (besan) with 2 tbsp of water to form a paste and stir it into the simmering curry.
Chola Dhabal pairs wonderfully with Indian breads like bhature, kulcha, naan, or roti. It also goes well with steamed basmati rice or jeera rice, accompanied by a side of sliced onions and lemon wedges.