Dahi wale chole, a vibrant and flavorful Indian chickpea curry, offers a delightful twist on the classic chole recipe. The addition of yogurt (dahi) creates a unique creamy texture and a subtly tangy profile that perfectly complements the spicy chickpeas. This dish isn't just about taste; it's a culinary journey through aromatic spices like cumin, coriander, and garam masala, creating a symphony of flavors that dance on your palate. Forget bland chickpeas – this recipe promises a rich and satisfying experience that's perfect for a quick weeknight meal or a special occasion.
The creamy yogurt base elevates the chole to a whole new level of deliciousness, offering a refreshing counterpoint to the spices. Ready to experience the magic of this unique Indian curry? Let's dive into the step-by-step process to create your own delicious and authentic dahi wale chole.
Tools Needed
- Cooker
- Grinding jar
- Pan
Ingredients
- Kabuli Chana (chickpeas): 1.5 cups
- Water: enough to cover chickpeas by 1 inch
- Bay leaf: 1
- Black cardamom: 1 big (or 2 small green cardamoms)
- Cinnamon: small piece
- Salt
- Oil or ghee
- Curd (yogurt): 0.5 cups
- Cashew nuts: 7-8
- Ginger
- Green chilies
- Garlic cloves
- Kashmiri red chili powder: 1 teaspoon
- Turmeric powder: 0.5 teaspoon
- Coriander powder: 1 teaspoon
- Cumin powder: 0.5 teaspoon
- Chole masala: 1 tablespoon
- Tomatoes: 2 medium
- Cumin seeds: 1 teaspoon
- Kasuri Methi (dried fenugreek leaves): 1 teaspoon
- Black salt: 0.5 teaspoon
- White salt
- Garam masala
- Green coriander
- Green chilies (sliced)
- Onion (sliced): 1
Step-by-Step Instructions
Step 1. Prepare and Cook Chickpeas
- Soak chickpeas for 7-8 hours or overnight.
- Pressure cook chickpeas with bay leaf, black cardamom, cinnamon, and salt. Add oil/ghee on top. Cook until 3-4 whistles after the first whistle on high flame, then lower the heat.
Step 2. Make the Yogurt-Based Gravy
- Grind curd, cashew nuts, ginger, green chilies, garlic, Kashmiri chili powder, turmeric, coriander powder, cumin powder, and chole masala to a smooth paste.
- Heat oil in a pan, add cumin seeds, and then the coarsely ground tomatoes.
- Add Kasuri Methi, black salt, and white salt (adjust to taste). Cook until tomatoes soften.
- Add 1/4 cup water to reduce the heat, then add the curd paste. Stir continuously and bring to a boil.
Step 3. Combine and Simmer
- Add the boiled chickpeas. Simmer for 2 minutes.
- Add garam masala and chopped green coriander.
Step 4. Finish and Garnish
- Add sliced onions and cook for another 2 minutes.
- Garnish with more green coriander and sliced green chilies.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Using slightly larger chickpeas results in a more delicious dish.
- The curd paste will not curdle because of the spices.
- Adjust the consistency by adding more water if needed.
Nutrition
- N/A
FAQs
1. Can I make this recipe without yogurt?
Yes, you can! Omit the yogurt and add a splash more water if needed to adjust the consistency. The flavor will be different, more akin to traditional chole.
2. How can I make this dish spicier?
Add more green chilies while sautéing the onions, or increase the amount of red chili powder according to your preference. A pinch of cayenne pepper can also boost the heat.
So there you have it – a quick, tasty, and incredibly satisfying Dahi Wale Chole recipe that's sure to become a new family favorite. Enjoy the creamy texture and vibrant flavors of this unique chickpea curry, perfect for any occasion. Now go forth and impress your friends and family with your newfound culinary skills!