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This recipe for Chole is one of the easiest I’ve used. It doesn’t require the standard Punjabi masala…so, no more frying onions and tomatoes. Enjoy!


Kabuli (White) Channa – 2 cups

Water – 5 cups

Salt – ½ tsp

Bade Elaichi (Big Cardamom) – 1

Cloves – 5

Cinnamon – 1 small piece

Garlic – ½ tsp, minced

Ginger – ½ tsp, minced

Onion – ½ medium, chopped

Tomato – 1 medium, chopped

Green Chili – 1 or to taste, slit

Oil – 1 Tbsp

Hing (Asofoetida) – pinch

Haldi (Turmeric) – ¼ tsp

Tomato Sauce – ½ cup (1/2 of 8 oz. can)

Garam Masala – ¼ tsp

Chole Masala – 2 tsp

Dhania Powder – 1 tsp

Red Chili Powder – ¼ tsp (to taste)

Lemon Juice – ½ tsp (to taste)

Cilantro – 5 sprigs, chopped for garnishing


  1. Soak 2 cups Channa in 4 cups Water for at least 3 hours.
  2. In a pressure cooker, add Channa with the Water, Salt, Bade Elaichi, Cloves, Cinnamon, Garlic, Ginger, Onion and Tomato.
  3. Pressure cook for 2 whistles, reduce flame to low and simmer for 30 minutes.
  4. Heat Oil in a separate medium sized, non-stick pan.
  5. Add Hing and Haldi.
  6. Add Tomato Sauce, mix well and sauté until oil starts to separate.
  7. Add Garam Masala, Chole Masala, Dhania Powder and Red Chili Powder – mix well and cook for 1 minute.
  8. Add cooked Channa (with the water) to the pan and mix well.
  9. Boil for 5 minutes or to get a thicker gravy, pressure cook for 3-4 whistles.
  10. Add Lemon Juice and adjust Salt, Chili Powder and Chole Masala to taste. 
  11. Garnish with Cilantro.
  12. Serves 4-5


  1. If you don’t have time to soak the Channa for 3 hours, bring Channa and water to a boil on the stove, in a pan with a tight fitting lid. Boil for 5 minutes and turn off stove. Cover the pan with the lid and let it stand for 1 hour. Your Channa should be ready to pressure cook.
  2. If you don’t even have one hour to soak the Channa, try using canned Garbanzo Beans. The process is the same except let the pressure cooker whistle only 1 time and then turn off stove.
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