Peshawari Chole Recipe
Peshawari Chole is just one of the many delicious dishes from the Punjab, and as the name suggests, has a hint of Peshawari style of cooking. Spicy and flavorsome, this dish requires some prior planning as the chickpeas need to be soaked in water for at least 6 hours. Serve the Peshawari Chole along with hot Bhatura or Naan, it makes an ideal Sunday lunch for the whole family. You can also top Samosa or Aloo Tikkis with the tasty Peshawari Chole and relish it as a tea time snack.
If you like this recipe, you can also try other Dal recipes such as
- 1 cup Kabuli Chana (White Chickpeas)
- 1 Onion , finely chopped
- 2 Tomatoes , finely chopped
- 1 Green Chilli , finely chopped
- 1 inch Ginger , grated
- 2 cloves Garlic , grated
- Salt , as per taste
- 2 Tea bags
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 1-1/2 teaspoon Anardana Powder (Pomegranate Seed Powder)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Red chilli powder
- 1 teaspoon Garam masala powder
- 1/2 tablespoon Lemon juice
- Cooking oil , as required
How to make Peshawari Chole Recipe
To begin making the Peshawari Chole Recipe; first wash and soak chickpeas in water for overnight or at least 6 to 8 hours.
Next day, drain the water from the soaked chickpeas in a colander and transfer to Pressure Cooker. Add 3 Cups of water in Pressure Cooker with cardamom, cinnamon, salt and stir once. Arrange tea bags over the chickpeas and cover the cooker with its weight on. Allow the chole to pressure cook for about 4 to 5 whistles. After about 4 to 5 whistles, turn the heat to low and simmer the chole for another 15 minutes or until the chole are completely cooked.
Turn off heat after 15 minutes and allow the pressure to release naturally.
While chickpeas are in Pressure cooker, we will prepare the masala for the Peshawari Chole.
Heat a tablespoon of oil in a saucepan over medium heat. Add the chopped onions and saute till they turn light brown in color.
Once onion turn brown add chopped tomato, green chili, ginger, garlic and saute for 5 minutes.
Add the chili powder, coriander powder, pomegranate powder and garam masala. Stir and fry the masala till tomatoes turn soft and masala leaves oil.
Once steam is released open the lid of the pressure cooker. Discard the tea bags. Reserve 1 Cup of boiled chickpea water. Add the chickpeas along with whole spices from the cooker to the masala.
Stir well and season with some more salt if required and add a small quantity of reserved water to the chickpeas.
Cover the pan with the lid and let chickpeas simmer in the masala for 10 - 15 minutes over medium heat. Open the lid and turn off the heat.
Transfer Peshawari Chole to serving bowl drizzle lemon juice just before serving and garnish with some chopped coriander.
Serve the Peshawari Chole along with hot Bhatura or Naan, it makes an ideal Sunday lunch for the whole family. You can also top Samosa or Aloo Tikkis with the tasty Peshawari Chole and relish it as a tea time snack.
She is a Banker by Education, A Food Blogger, A Food Photographer, A Food Stylist and many more. Her recipes have been published at CaLDRON (along with her food photograph making it to the cover page), NDTV Good Times, The Society. She loves to spend time reading fiction and playing with her dog, accompanied with a lot of adventure travels. She writes about food and her food travels at Fun Food & Frolic