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Sneha Paul

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.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

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

Method
 

To make the chole masala:
  1. Heat a pan over low flame and dry roast coriander seeds, cumin seeds, fennel seeds, black cardamom, cloves, black peppercorns, fenugreek leaves and black salt until fragrant.
  2. Turn the flame off, add dry mango powder, and mix well.
  3. Let the mixture cool completely, then grind into a fine powder. Set aside.
To pressure cook chickpeas:
  1. In a pressure cooker, add chickpeas, bay leaves, cinnamon, black cardamom, green cardamom, cloves, black peppercorns and salt.
  2. Add enough water to cover the chickpeas by 1 inch. Mix well.
  3. Secure the lid and pressure cook until the chickpeas are soft.
To make the bhandare wale chole:
  1. Heat mustard oil in a wok over high flame until it smokes, then reduce the flame.
  2. Add cumin and asafoetida. Cook until fragrant.
  3. Pour tomato paste and salt. Cook for 4-5 minutes over high flame
  4. Add green chilli, ginger and red chilli powder. Cook until oil separates.
  5. Add cooked chickpeas and cook for 2 minutes.
  6. Add 2 tbsp freshly grounded chole masala. Cook for 5-10 minutes or until the flavors meld together.
  7. Turn the flame off. Add coriander leaves and give it a stir.
  8. Serve it hot with chawal.

Notes

Add more water or chole masala if required