Dahi Wale Chole (Yogurt Chickpea Curry)
Recipe Summary
- This recipe presents an easy and quick way to make Dahi Wale Chole, a chickpea curry made with yogurt, without using onion, tomato, or chole masala. It's pressure cooked and then tempered with aromatic spices and fresh curd, making it a flavorful and satisfying dish. It can be served with regular puri.
All Ingredients - For Boiling Chole
- Water 3 cups
- Salt as per taste
- Turmeric powder (haldi) 1/4 tsp
- Oil 1 tsp
- Choley (Kabuli Chana) 1 cup (soaked for 6-7 hours)
- Chana dal (washed) 1 tsp
All Ingredients - For Tempering and Gravy
- Amul Cow Ghee 2 tsp
- Bayleaf 1
- Clove 2
- Cardamom 2
- Black pepper 2
- Garlic paste 1 tsp
- Ginger paste 1 tsp
- Green chilly paste 1 tsp
- Besan (gram flour) slurry 2-3 tsp
- Beaten fresh curd (dahi) 2-3 tsp
- Fresh coriander for garnish
- Red chili oil for topping (optional)
Tools You'll Need
- Pressure cooker
- Pan
Don't have an ingredient? Try these swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Chole for Pressure Cooking
Add water to a pressure cooker. Add salt as per taste, 1/4 tsp turmeric powder, and 1 tsp oil. Add 1 cup of choley (soaked for ) and 1 tsp washed chana dal. Pressure cook for 8-10 whistles (approximately on medium heat). The proportion of water to chole should be 3:1 (3 cups water for 1 cup chole).
Step 2: Prepare the Tempering (Tadka)
Once the pressure cooker cools down, open it and check if the chole are soft. Heat 2 tsp Amul cow ghee in a separate pan. Add 1 bayleaf, 2 cloves, 2 cardamom, and 2 black pepper. Sauté for a few seconds until fragrant.
Step 3: Add Aromatics
Add 1 tsp garlic paste, 1 tsp ginger paste, and 1 tsp green chilly paste to the pan. Sauté well for until the raw smell disappears and the mixture is fragrant.
Step 4: Combine with Chole and Thicken
Add the boiled chole to the tempering mixture and mix well. Pour in 2-3 tsp of besan (gram flour) slurry (made by mixing besan with a little water). Mix thoroughly and cook for until it starts to thicken.
Step 5: Incorporate Curd and Simmer
Add 2-3 tsp of beaten fresh curd (dahi) to the chole mixture. Stir well to combine. Add some of the reserved chole boiling water to achieve the desired consistency. Mix and let it simmer for until the flavors meld and the curry thickens slightly.
Step 6: Garnish and Serve
Garnish with fresh coriander leaves. For an extra touch, top with a drizzle of red chili oil. Serve hot with puri, aloo sabzi, sliced onions, green chilies, and a lemon wedge.
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