How To Make Chole with Cumin Rice & Raita
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Serves:
Ingredients
- For Chole:
- 2 cups of chickpeas, soaked overnight
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 tablespoon Chole masala powder
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
- For Cumin Rice:
- 1 cup basmati rice
- 1 ½ cups water
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- For Raita:
- 1 cup yogurt
- 1 cucumber, grated
- 1 tablespoon chopped mint leaves
- 1 tablespoon chopped coriander leaves
- Salt to taste
Instructions
-
Rinse and drain the soaked chickpeas. In a pressure cooker, heat oil and add cumin seeds. Once they splutter, add onions and sauté until golden brown.
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Add ginger-garlic paste and sauté for a minute. Then, add tomato puree, turmeric powder, red chili powder, and Chole masala powder. Cook until the oil separates.
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Add the soaked chickpeas and mix well. Add water and salt. Pressure cook for about 20-25 minutes or until the chickpeas are tender.
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While the Chole is cooking, rinse the basmati rice and soak it for 30 minutes. In a pan, heat oil and add cumin seeds. Once they splutter, add the soaked and drained rice. Sauté for a minute.
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Add water and salt. Bring to a boil, then reduce the heat and cook covered until the rice is cooked and fluffy.
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For the raita, whisk the yogurt in a bowl. Add grated cucumber, chopped mint leaves, chopped coriander leaves, and salt. Mix well.
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Once the Chole is cooked, garnish with fresh coriander leaves. Serve hot with cumin rice and raita.
Nutrition
- Calories : 378kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 2mg
- Sodium : 285mg
- Total Carbohydrates : 54g
- Dietary Fiber : 12g
- Sugar : 6g
- Protein : 14g
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