This incredible dish is a cherished comfort food that warms the hearts of many during the festive season of Diwali. We take whole spices, toast and grind them to perfection, infusing the dish with a symphony of flavors. Fresh, vibrant produce adds a burst of color to the plate, while juicy pomegranate seeds and refreshing raita elevate the experience. This traditional recipe is a winter favorite, offering a hearty and soul-satisfying feast. Indulge in the warmth and richness of Chole, perfect for those chilly days.
Ingredients
CHOLE SPICE MIXTURE
CUCUMBER RAITA
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Directions
- Soak garbanzo beans in water overnight. Afterward, drain and rinse them thoroughly with clean water, then set them aside.
- Next, whisk the vegetable base into 3 quarts of boiling water. Add the soaked garbanzo beans and bay leaf to the boiling water. Allow them to cook on low simmer until the beans become soft and tender, which usually takes about 1 hour. Stir frequently during this process. Once done, drain the beans well and set them aside.
- Use a food processor to blend onion, chile, garlic, and ginger into a chunky paste. Set this mixture aside. Repeat the process with tomatoes and set aside the blended tomatoes as well.
- In a saucepot over medium heat, add canola oil. Once the oil is hot, introduce the first set of blended vegetables and sauté until they become soft and aromatic, which should take approximately 5 minutes.
- Add the spice mixture and a pinch of salt to the sautéed vegetables. Cook until the spices are well combined, which usually takes around 2 minutes. Incorporate the blended tomatoes into the mixture, and once it comes to a simmer, add the cooked garbanzo beans. Cover the pot and let it cook on low heat for 20 minutes.
- Taste the dish and adjust the seasoning with salt as needed. Garnish the final dish with cilantro leaves and pomegranate seeds. Serve it with naan and cucumber raita for a delightful culinary experience!
CHOLE SPICE MIXTURE
Yield: 3 tablespoons
- Dry sauté the whole spices in a pan over medium heat until they become hot to the touch and release a fragrant aroma.
- Allow them to cool completely, then grind them into a fine powder using a spice grinder. Combine the ground spices and set the mixture aside.
CUCUMBER RAITA
- Prep: 10min | Yield: 1½ cup
- Using a potato peeler, remove the skin from the cucumber. Grate the cucumber using the fine end of a grater and set it aside.
- In a mixing bowl, combine yogurt and whisk until a smooth consistency is achieved. Season the mixture with cumin and salt to your liking.
- Gently fold in the grated cucumber and chopped cilantro until thoroughly combined.
Ingredient availability varies by location*
