Dry Masaledar Chole Sabzi Recipe: Perfect for School & Office Tiffin
Looking for a quick and easy tiffin idea? Try this delicious Dry Masaledar Chole Sabzi Recipe! It is perfectly spiced, simple to make, and vegan.
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!