dry chana recipe with step by step photos – quick, easy and delicious south indian style dry chickpea curry made with minimal ingredients. in spite of few ingredients added the chole tastes fab.
this dry chana recipe has a nice balance of flavors. the sweetness coming from the onion compliments the heat coming from the black pepper powder and chilies very well. the tangy taste coming from the lime juice adds more punch and flavor to the dish. overall an quick and tasty dish which goes very well with rotis, parathas, pooris or bread. sometimes i also use dry chole as a stuffing in sandwiches.
chole recipes are loved by our house folks. hence i have already shared many chickpea recipes like:
- chole masala
- channa masala
- peshawari chole
- pindi chole
- chole bhature recipe
- dry kala chana masala recipe.
this dry chole recipe is my mom’s recipe. in our growing years we would just have chickpeas sprinkled with a bit of salt. i remember we used to love eating boiled chana with potato wafers.
if you have the cooked the chole ahead of time then this dish merely takes about 8 to 10 mins to cook. any time you are planning to make any chickpea recipe then don’t forget to soak them over night. next day you could pressure cook the chickpea until they soften or cooked well. now you are ready to make any recipe you want from the cooked chickpeas. another thing i keep in mind is to buy fresh chole as they cook faster and tastes good too.
sukhe chole recipe card below:
dry chole recipe - quick, easy and delicious south indian style dry chickpea curry.
- 1 cup chole (white chickpea or chana), soaked in water over night or for 8 to 9 hours
- 3 to 4 cups of water for pressure cooking the chole
- 1 tablespoon oil
- 1 small onion or ¼ cup tightly packed thinly sliced onions
- 1 pinch asofoetida (hing)
- 1.5 teaspoons of ginger-garlic paste or ½ inch ginger and 6 to 7 garlic - crushed in mortar-pestle
- 1 to 2 green chilies, slit (hari mirch)
- 1 tablespoon chopped coriander leaves (dhania patta)
- 1.5 teaspoons pepper powder
- 1 teaspoon lime juice or add as required
- black salt or salt as per taste
- 1 tablespoons coriander leaves, chopped finely (dhania patta)
- 8 to 10 mint leaves, chopped (pudina patta)
- rinse and then soak 1 cup of chickpea/chole with enough water covering them overnight or for 8 to 9 hours. in the morning discard the water.
- rinse the chickpeas in water. then add the soaked chickpeas with 4 cups of water in the pressure cooker.
pressure cook the chole for 18 to 20 whistles or till they are cooked completely.
the chana should be cooked well and should be soft when you mash it between your fingers or a spoon.
if you do not have a pressure cooker, then cook the chickpeas in a pot with enough water. cooking chickpeas in a pot will take more time. once chole are cooked then drain the water and place boiled chole aside.
- heat oil in a pan, add the sliced onions.
- saute the onions until they become translucent.
- add 1.5 teaspoons of ginger-garlic paste and a pinch of asofoetida/hing.
- also add 1 to 2 slit green chilies.
- saute on low flame for a minute, till the raw smell from the ginger - garlic paste disappears. even the onions color would change to pale brown.
- add 1 tablespoon of chopped coriander leaves.
- sprinkle 1.5 teaspoons of black pepper powder and black salt as required. stir well.
- now add the boiled chole. stir well.
- add 1 teaspoon of lime juice and mix well.
cover with a lid and simmer chana curry for 2 to 3 mins on low heat. remove the lid and switch off the gas.
- garnish the chole with 1 tablespoon chopped coriander leaves and 8 to 10 mint leaves.
serve dry chole with hot phulkas, paratha or as a side dish with pulao or biryani.
1. if you want chole to be more spicy, then add more green chilies.
how to make dry chole or dry chana recipe:
1. rinse and then soak 1 cup of chickpeas/chole with enough water covering them over-night or for 8 to 9 hours. in the morning discard the water and rinse the chickpeas in water.
2. then add the soaked chole in the pressure cooker with 3 to 4 cups of water. pressure cook the chickpeas till they are cooked well and softened. for me it takes 18 to 20 whistles. depending upon the quality of chickpeas it may take more or less time. you have to cook them till they are cooked completely. eat one boiled chana and check, they should be soft while eating. if you do not have a pressure cooker, then cook the chickpeas in a pot with enough water. cooking chole in a pot will take more time and will require more water. once chole are cooked then drain the water and place boiled chole aside.
3. heat 1 tablespoon oil in a pan. add ¼ cup tightly packed sliced onions.
4. saute the onions until they become translucent.
5. then add 1.5 teaspoon of ginger-garlic paste, a pinch of asofoetida/hing and 1 to 2 slit green chilies.
6. saute on low flame for a minute, till the raw aroma from the ginger-garlic paste goes away. even the onions color would change to pale brown.
7. add 1 tablespoon of chopped coriander leaves.
8. sprinkle 1.5 teaspoons of black pepper powder. also add black salt as required. stir well.
9. now add the boiled chole (chickpeas).
10. stir well.
11. pour 1 teaspoon of lime juice and mix well.
12. cover with a lid and simmer for 2 to 3 mins on a low flame.
13. remove the lid and switch off the gas. stir.
14. garnish dry chana with 1 tablespoon of chopped coriander leaves and 8 to 10 small mint leaves (chopped).
serve dry chole with rotis, paratha or as a side dish with pulao or biryani.