Chole (Curried Brown Chickpeas)

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By Joe Yonan

Chole, a northbound Indian crockery of curried chickpeas, is spicy, earthy and tart, acknowledgment to chiles, garam masala and amchoor powder, oregon sour mango powder. The precocious cookbook writer Yamuna Devi made the crockery with the small, dark-brown chickpeas called kala chana, oregon Desi chickpeas, recovered successful Indian oregon ample planetary markets, but you tin usage accepted (kabuli) chickpeas. It’s besides often served with the puffy fried breadstuff called bhatura, but naan oregon different flatbread works well, too. Chickpea cooking liquid adds a batch of spirit to this dish, but you tin usage canned chickpeas and h2o successful a pinch.

Adapted from “Lord Krishna’s Cuisine” by Yamuna Devi (Dutton, 1987).

Ingredients

measuring cup

Servings: 4 (makes 3 cups)

1 1/4 cups (8 ounces) dried brownish chickpeas (kala chana; spot Substitutions), soaked for 8 to 12 hours and drained
4 cups water, positive much arsenic needed
1 bay leaf
3 tablespoons unsalted butter, ghee oregon rootlike oil, positive much arsenic needed
1 tiny greenish chile, specified arsenic Indian jwala/finger chile, seeded and chopped (see Substitutions)
1 tablespoonful finely grated caller ginger
1 tablespoonful crushed coriander
1 1/2 teaspoons saccharine paprika
1 spoon crushed turmeric
1/2 spoon crushed asafetida (hing; spot Substitutions)
1/4 spoon cayenne pepper
2 tablespoons herb paste
1 tablespoonful amchoor pulverization (see Substitutions)
1 spoon good salt, positive much to taste
2 teaspoons garam masala
3 tablespoons chopped caller cilantro (see Substitutions)
Lime wedges oregon citrus wedges, for garnish (optional)

Nutritional Facts

Per serving (3/4 cup)

Calories
307
Fat
12 g
Saturated Fat
6 g
Carbohydrates
39 g
Sodium
581 mg
Cholesterol
23 mg
Protein
12 g
Fiber
8 g
Sugar
8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Lord Krishna’s Cuisine” by Yamuna Devi (Dutton, 1987).

Tested by Joe Yonan.

Published May 3, 2024

Updated March 17, 2026