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Punjabi chole
छोले
The weekend chickpea curry, built with a tempering strong enough not to sit heavy afterwards.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
45 minServes 4LunchSuits Kapha, PittaChildren eat itVegan
You'll need
- 1½ cups chickpeas, soaked overnight
- 2 tbsp oil
- 1 tsp cumin seeds, a pinch of asafoetida (hing)
- 1 onion, 2 tomatoes, 1 tbsp ginger-garlic paste
- 1 tsp chole masala or (1 tsp coriander powder, ½ tsp amchur, ½ tsp roasted cumin powder)
- ½ tsp turmeric, ½ tsp red chilli powder
- Salt to taste, coriander and a squeeze of lemon to finish
Method
- Pressure cook the soaked chickpeas in fresh water with a pinch of salt for 6-7 whistles, until completely soft.
- Warm the oil, crackle the cumin seeds, add the hing, then the onion, cooking until golden.
- Add the ginger-garlic paste, cook out the rawness, then the tomato and all the spices, cooking until the oil separates.
- Add the cooked chickpeas with some of their liquid, simmer 15-20 minutes, mashing a few against the side of the pan.
- Finish with coriander and a squeeze of lemon.
Why this dish
Legumes are grounding in Ayurveda but gas-forming for Vata if under-spiced; the hing and cumin in the tempering are specifically there to counter that, which is the classical reason almost no chickpea dish skips them.
These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.
Often chosen by people browsing
Bloating / gasDigestive issues
A common choice for people browsing digestive issues once the tempering is done properly with hing.