One Pot Chole Chawal
Easy but hearty meal. Brown rice, chick peas and secret Indian spices, blended together as a one pot dish.
Servings Prep Time
4people 20minutes
Cook Time Passive Time
20 – 35 minutes 12hours
Servings Prep Time
4people 20minutes
Cook Time Passive Time
20 – 35 minutes 12hours
Ingredients
Spice Blend
Make into Paste
Soak
For Tempering (tadka)
Finishing Touches
Instructions
To Make the Spice Blend
  1. Mix the turmeric, red chilly powder and hing and keep aside.
  2. Dry roast the anardana, bay leaf, kashmiri mirchi, cumin, corriander, black pepper, clove, cinnamon and caraway on a girlde or pan, over low heat.
  3. Just as it changes colour and the aromas waft up, add the mix of turmeric, red chilly powder and hing.
  4. Take it off the fire imediately, else the turmeric blend will burn.
  5. Once it cools down, grind into a fine powder.
  6. You should get appx 3 tbspns of the spice blend.
Paste / Tamarind and Kokum
  1. Make a paste of the onions, garlic, ginger and green chillies.
  2. Make a pulp of the soaked tamarind and kokum.
  3. Strain and keep aside.
Rice and Chole.
  1. Wash both the soaked chole and rice. Mix and keep aside.
Making the One Pot Chole Chawal
  1. Set a pressure cooker on medium heat.
  2. Pour ghee.
  3. When it heats add the cumin seeds till it splutters. Add the caraway, then add the bay leaf, whole red chilli and hing.
  4. Immediately add the onion paste.
  5. Once it dries up a bit, add the chickpeas and rice.
  6. Add 3 heaped tablespoons of the spice blend.
  7. Mix well.
  8. Add the tamarind and kokum water.
  9. Add 1 1/2 Cups water and salt and mix again.
  10. Shut the pressure cooker and let it cook.
  11. Remember – low flame. 2 whistles for sea level locations. 3 whistles for hills and 4 whistles for mountain areas.
Finshing Touches
  1. Once the cooking is done, take it off the fire and let the steam subside.
  2. As soon as you can open the pressure cooker lid, add the sliced onions and tomatoes and shut the lid again.
  3. The steam will cook the tomatoes and let loose the juice into the chole chawal.
  4. This dish starts getting dry as soon as it cools down. If you like it with a little gravy, add a little salted water and cook to simmer once just before serving. Garnish with corriander.
  5. Serve with yoghurt or a raita. Optionally with green chillies, raw onion slices and a wedge of lime.

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