Are you tired of wondering what to pack for your office or your kids’ school lunch? This Dry Masaledar Chole Sabzi Recipe is your ultimate lifesaver! Also known as spicy dry chickpeas, this dish is packed with protein, incredibly flavorful, and perfectly dry, meaning no messy oil or gravy leaks in your tiffin box.
Making this Masaledar Chole at home requires very basic ingredients that you likely already have in your kitchen pantry, like onions, tomatoes, and a few everyday spices. Because the chickpeas are soaked overnight and pressure-cooked in the morning, the actual cooking time takes only a few minutes. Whether you are a beginner in the kitchen or a busy professional looking for a nutritious meal, this quick chole recipe will quickly become your go-to morning routine. Let’s dive right into this easy, healthy, and lip-smacking Dry Masaledar Chole Sabzi Recipe!
Also Read: Authentic Maharashtrian Ghevdyachi Bhaji Recipe
Ingredients List:
- 1 cup Kabuli Chana (White Chickpeas)
- 1/2 glass Water (for pressure cooking)
- 1/2 ladle (approx. 2 tbsp) Cooking Oil
- 1 tsp Cumin Seeds (Jeera)
- 1/4 tsp Asafoetida (Hing)
- 8 to 10 Curry Leaves (Kadi Patta)
- 1 large Onion (finely chopped)
- 1 tsp Ginger-Garlic & Green Chilli paste (crushed together)
- 1 medium Tomato (finely chopped)
- 1/4 tsp Turmeric Powder (Haldi)
- 1 tsp Cumin-Coriander Powder (Dhana-Jeera Powder)
- 1 1/2 tsp Kanda Lasun Masala (or any everyday spicy red chilli powder)
- 1 tsp Garam Masala
- Salt to taste (divide for boiling and cooking)
- 1/4 cup Fresh Coriander Leaves (finely chopped)
- 1/2 tsp Chaat Masala (Optional, for a tangy kick)
Step-by-Step Instructions:
- Prep the Chickpeas: Wash and soak the Kabuli Chana overnight in plenty of water.
- Boil the Chickpeas: In the morning, drain the soaking water. Add the soaked chickpeas to a pressure cooker with 1/2 glass of fresh water and a pinch of salt. Cook for 4 to 5 whistles until the chickpeas are completely soft.
- Save the Stock: Once boiled, carefully strain the chickpeas but save the leftover boiling water. You will use a little bit of this flavorful water to cook the spices!
- Temper the Spices: Heat the oil in a kadhai or pan. Add cumin seeds, curry leaves, and asafoetida (hing).
- Sauté the Aromatics: Add the chopped onions and sauté until they turn light golden brown. Next, add the freshly crushed ginger, garlic, and green chilli paste. Cook for 1 minute until the raw smell disappears.
- Cook the Tomatoes: Add the chopped tomato and a little salt. Keep in mind that salt was already added while boiling the chickpeas! Sauté until the tomatoes turn soft and mushy.
- Add Dry Masalas: Turn the flame to low. Add turmeric powder, cumin-coriander powder, Kanda Lasun masala, and garam masala. Mix everything well.
- Simmer the Masala Base: Add a few spoons of the reserved chickpea water and a handful of fresh coriander leaves. Cover the pan with a lid and let the spices cook on low heat for 5 minutes.
- Toss the Chole: Remove the lid and add the soft, boiled chickpeas into the pan. Toss them gently on medium heat so every chickpea gets coated with the delicious masala.
- Final Touch: Sprinkle some more fresh coriander (and optional chaat masala if you want a tangy taste). Cover and let it simmer on low heat for another 5 to 7 minutes.
- Serve: Turn off the flame. Your hot and tasty Dry Masaledar Chole Sabzi Recipe is ready to be packed!
Cooking Tips for Better Results:
- Do not skip soaking: Soaking the chickpeas overnight ensures they cook evenly and become soft enough to absorb the spices.
- Reserve the water: Always save the water used for boiling the chickpeas. Adding a splash of this water prevents the dry masalas from burning in the pan and enhances the flavour.
- Mash a few chickpeas: For a slightly thicker texture that coats the chickpeas better, gently mash a spoonful of the boiled chickpeas with the back of your spoon while mixing.
Also Read: Authentic Spicy Whole Moong Curry Recipe
Variations:
- Kid-Friendly Version: Skip the green chillies and reduce the Kanda Lasun masala to 1/2 tsp to keep the heat levels low.
- Gravy Version: If you prefer a curry instead of a dry tiffin sabzi, simply add the remaining reserved chickpea water during the last step and let it boil for 5 minutes.
- No Onion No Garlic Version: You can skip the onions and ginger-garlic paste completely. Just temper the oil with cumin, add a puree of 2 tomatoes, and follow the rest of the spices!
Serving Suggestions:
This Dry Masaledar Chole pairs perfectly with hot, puffed puris, soft chapatis, or plain parathas. If you are packing it for a tiffin, serve it alongside some fresh cucumber slices or a mild boondi raita to balance out the spicy flavours.
Frequently Asked Questions (FAQs):
Q: Can I use canned chickpeas for this Dry Masaledar Chole Sabzi Recipe?
A: Yes! If you are short on time, you can thoroughly rinse canned chickpeas and use them directly. Skip the pressure-cooking step, but be careful with the salt, as canned chickpeas often contain sodium.
Q: How long does this tiffin sabzi stay fresh?
A: Since this is a dry sabzi with cooked onions and tomatoes, it stays perfectly fresh in a lunchbox for 6 to 8 hours at room temperature.
Q: What is a good substitute for Kanda Lasun Masala?
A: If you don’t have Maharashtrian Kanda Lasun Masala, you can substitute it with 1 tsp of Kashmiri red chilli powder mixed with 1/2 tsp of everyday curry powder or kitchen king masala.
Q: Is this Masaledar Chole recipe vegan?
A: Yes, this Dry Masaledar Chole Sabzi Recipe is 100% vegan and dairy-free as it is cooked in regular oil.
Dry Masaledar Chole Sabzi Recipe: Perfect for School & Office Tiffin
Ingredients
- 1 cup Kabuli Chana White Chickpeas
- 1/2 glass Water for pressure cooking
- 1/2 ladle approx. 2 tbsp Cooking Oil
- 1 tsp Cumin Seeds Jeera
- 1/4 tsp Asafoetida Hing
- 8 to 10 Curry Leaves Kadi Patta
- 1 large Onion finely chopped
- 1 tsp Ginger-Garlic & Green Chilli paste crushed together
- 1 medium Tomato finely chopped
- 1/4 tsp Turmeric Powder Haldi
- 1 tsp Cumin-Coriander Powder Dhana-Jeera Powder
- 1 1/2 tsp Kanda Lasun Masala or any everyday spicy red chilli powder
- 1 tsp Garam Masala
- Salt to taste divide for boiling and cooking
- 1/4 cup Fresh Coriander Leaves finely chopped
- 1/2 tsp Chaat Masala Optional, for a tangy kick
Instructions
- Prep the Chickpeas: Wash and soak the Kabuli Chana overnight in plenty of water.
- Boil the Chickpeas: In the morning, drain the soaking water. Add the soaked chickpeas to a pressure cooker with 1/2 glass of fresh water and a pinch of salt. Cook for 4 to 5 whistles until the chickpeas are completely soft.
- Save the Stock: Once boiled, carefully strain the chickpeas but save the leftover boiling water. You will use a little bit of this flavorful water to cook the spices!
- Temper the Spices: Heat the oil in a kadhai or pan. Add cumin seeds, curry leaves, and asafoetida (hing).
- Sauté the Aromatics: Add the chopped onions and sauté until they turn light golden brown. Next, add the freshly crushed ginger, garlic, and green chilli paste. Cook for 1 minute until the raw smell disappears.
- Cook the Tomatoes: Add the chopped tomato and a little salt. Keep in mind that salt was already added while boiling the chickpeas! Sauté until the tomatoes turn soft and mushy.
- Add Dry Masalas: Turn the flame to low. Add turmeric powder, cumin-coriander powder, Kanda Lasun masala, and garam masala. Mix everything well.
- Simmer the Masala Base: Add a few spoons of the reserved chickpea water and a handful of fresh coriander leaves. Cover the pan with a lid and let the spices cook on low heat for 5 minutes.
- Toss the Chole: Remove the lid and add the soft, boiled chickpeas into the pan. Toss them gently on medium heat so every chickpea gets coated with the delicious masala.
- Final Touch: Sprinkle some more fresh coriander (and optional chaat masala if you want a tangy taste). Cover and let it simmer on low heat for another 5 to 7 minutes.
- Serve: Turn off the flame. Your hot and tasty Dry Masaledar Chole Sabzi Recipe is ready to be packed!
