Bhandare Wale Chole Chawal Recipe

Immerse yourself in the rich flavours of Lucknow’s Bada Mangal celebrations with my take on the iconic Bhandare Wale Chole Chawal. This traditional dish is a staple of the city’s bhandaras, and I’m excited to share its authentic recipe with you. Let’s dive into the flavours that make this dish a beloved part of Lucknow’s culinary heritage!

Bada Mangal Special Series: Episode 4

Watch how to make Bhandare Wale Chole Chawal:

If you liked this video then subscribe to my YouTube channel. And don’t forget to hit the bell icon so you’ll know whenever there is a new video.

Bada Mangal Special Series: Episode 5 (coming soon)

Prep Time: 5 min | Cook Time: 45 min | Total Time: 50 min

Serves: 4 people

Ingredients:

For the chole masala:

2 tbsp coriander seeds (dhaniya)

½ tsp cumin seeds (jeera)

½ tsp fennel seeds (sauf)

1 black cardamom (badi elaichi), crushed

2 cloves (laung)

5-6 black peppercorns (kali mirch)

½ tsp fenugreek leaves (kasuri methi)

½ tsp black salt (kala namak)

1 tsp dry mango powder (amchur)

For pressure cooking chickpeas:

1.5 cups chickpeas (kabuli chana), soaked

2 small bay leaves (tej patta)

1 inch cinnamon (dalchini)

1 black cardamom (badi elaichi)

2 green cardamom (choti elaichi)

2 cloves (laung)

5-6 black peppercorns (kali mirch)

Salt to taste

Water, as required

For the bhandare wale chole:

3 tbsp mustard oil (sarso ka tel)

½ tsp cumin seeds (jeera)

A pinch of asafoetida (hing)

2 medium tomatoes, paste

Salt to taste

2 green chillies, sliced in half

1-inch ginger, thinly sliced

½ tsp turmeric powder

1 tsp red chilli powder

½ cup chopped coriander leaves

Instructions:

To make the chole masala:

Heat a pan over a low flame and dry roast coriander seeds, cumin seeds, fennel seeds, black cardamom, cloves, black peppercorns, fenugreek leaves and black salt until fragrant.

Turn the flame off, add dry mango powder, and mix well.

Let the mixture cool completely, then grind into a fine powder. Set aside.

To pressure cook chickpeas:

In a pressure cooker, add chickpeas, bay leaves, cinnamon, black cardamom, green cardamom, cloves, black peppercorns and salt.

Add enough water to cover the chickpeas by 1 inch. Mix well.

Secure the lid and pressure cook until the chickpeas are soft.

To make the bhandare wale chole:

Heat mustard oil in a wok over a high flame until it smokes, then reduce the flame.

Add cumin and asafoetida. Cook until fragrant.

Pour the tomato paste and salt. Cook for 4-5 minutes over a high flame 

Add green chilli, ginger and red chilli powder. Cook until the oil separates.

Add cooked chickpeas and cook for 2 minutes.

Add 2 tbsp freshly ground chole masala. Cook for 5-10 minutes or until the flavours meld together. 

Turn the flame off. Add coriander leaves and give it a stir.

Serve it hot with chawal.

Note: Add more water or chole masala if required

Print It Or Pin It For Later!

If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.

Happy Cooking!

[bhandare wale chole ki sabji, bhandare wale chane ki recipe, langar wale chole recipe, chole recipe in cooker without onion and garlic, chickpea curry without onion and garlic, chana masala without onion and garlic, halwai style chole recipe without onion and garlic, dhaba style chole without onion and garlic, chole recipe without chole masala, chickpea curry without onion and garlic, bhandare wali halwai ki recipe]