Dahi Wale Chole – Yogurt Chickpea Curry
Summary
- This recipe presents a quick and easy way to prepare a flavorful chickpea curry (chole) using yogurt, without the traditional onion and tomato base. It's a simple yet delicious dish that can be enjoyed with puri or other Indian breads, satisfying cravings with minimal effort.
Video Chapters
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All Ingredients - For Boiling Chole
- Kabuli Chana (Chickpeas) 1 cup (soaked for 6-7 hours)
- Water 3 cups
- Salt as per taste
- Turmeric Powder (Haldi) 1/4 tsp
- Oil 1 tsp
- 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) Paste 2-3 tbsp (mixed with water)
- Amul Fresh Curd (Dahi) 2-3 tsp (beaten)
- Fresh Coriander (Hara Dhaniya) for garnish
- Red Chili Oil for topping
Tools You'll Need
- Pressure cooker
- Pan
- Bowl
Plan Ahead
Up to 6 hrs of hands-off time you can shift to earlier.
- Step 1 · Soak6 hrs
…d 1 tsp oil. Then add 1 cup of Kabuli Chana (chickpeas) that has been soaked for 6-7 hours, along with 1 tsp of washed chana dal. Close the lid an…
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: Boil the Chickpeas
In a pressure cooker, add 3 cups of water, salt as per taste, 1/4 tsp turmeric powder, and 1 tsp oil. Then add 1 cup of Kabuli Chana (chickpeas) that has been soaked for , along with 1 tsp of washed chana dal. Close the lid and pressure cook for 8-10 whistles until the chickpeas are soft and tender.
Step 2: Prepare the Tempering
Heat 2 tsp of Amul Cow Ghee in a separate pan. Add 1 bayleaf, 2 cloves, 2 cardamoms, and 2 black peppercorns. for a few seconds until fragrant. Then add 1 tsp each of garlic paste, ginger paste, and green chilly paste. these pastes well until the raw smell disappears, about .
Step 3: Combine and Thicken
Add the boiled chickpeas to the mixture. Mix well. Pour in 2-3 tablespoons of besan paste (gram flour mixed with a little water) and stir continuously to avoid lumps. Then, add 2-3 teaspoons of beaten fresh Amul curd (dahi) and mix thoroughly. Continue to stir until the curd is fully incorporated and the mixture starts to thicken.
Step 4: Adjust Consistency and Finish
Add some of the reserved water from boiling the chickpeas to achieve the desired gravy consistency. Stir and let it for until the flavors meld and the gravy thickens slightly. Finally, add fresh chopped coriander (hara dhaniya) and mix.
Step 5: Serve
Transfer the Dahi Wale Chole to a serving bowl. Drizzle with red chili oil for a vibrant color and extra flavor, and garnish with more fresh coriander. Serve hot with puri, aloo sabzi, sliced onions, and green chilies.
Pro Tips
• Soaking chickpeas for 6-7 hours is crucial for proper cooking and texture.
• Pressure cooking for 8-10 whistles ensures the chickpeas are perfectly soft.
• Using ghee for tempering adds a rich, traditional flavor to the chole.
• Beat the fresh curd well before adding to prevent it from curdling in the hot pan.
• Adjust the amount of green chili paste according to your spice preference.
Variations
• Serve with bhature for a classic chole bhature experience.
• Can be paired with steamed rice or roti instead of puri.
• For a richer flavor, a pinch of garam masala can be added at the end.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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