Dahi Wale Chole
Dahi Wale Chole is a popular North Indian dish made with chickpeas cooked in a rich and creamy yoghurt-based gravy. The name itself tells us a lot—“Dahi” means yoghurt, and “Chole” means chickpeas. This dish combines the tangy flavour of yoghurt with aromatic spices to create a delicious, comforting meal. It is different from the regular chole because it uses curd or yoghurt as the main ingredient for the gravy, which gives it a smooth and mildly tangy taste.
Why You’ll Love This Dish
If you enjoy Indian food but want to try something a little lighter and creamier than the usual tomato-based curries, Dahi Wale Chole is a great choice. The yoghurt in the gravy makes it mildly sour and creamy, balancing the spices perfectly. It is not only flavourful but also nutritious since chickpeas are a great source of protein and fibre. The creamy texture combined with warm spices makes it ideal for any season, whether you want a comforting meal in winter or a light dish in summer.
Ingredients That Make It Special
This dish uses simple ingredients that you can easily find in your kitchen. The main ingredients are chickpeas, yoghurt, tomatoes, and a mix of spices such as turmeric, coriander powder, cumin, and Kashmiri chilli powder. Cashews and fresh cream add richness to the gravy, making it thick and indulgent. The addition of Kasuri methi (dried fenugreek leaves) gives a unique aroma and depth of flavour that is typical in many Indian dishes.
Preparation
The process starts by soaking chickpeas overnight and cooking them until soft. First, prepare a masala paste by blending yoghurt with spices, green chillies, ginger-garlic paste, and cashews. Cook tomatoes until soft, then add the yoghurt masala to form the gravy. Next, mix the cooked chickpeas into this creamy sauce and simmer everything for a few minutes. A final touch of fresh cream and Kasuri methi enhances the flavour before garnishing with fresh coriander leaves.
Perfect Pairings
Dahi Wale Chole pairs wonderfully with Indian breads like roti, naan, or paratha. It also goes well with plain steamed rice or jeera rice (cumin rice). The creamy and tangy gravy soaks well into bread and rice.
Why Try Making It at Home?
Making Dahi Wale Chole at home is simple and rewarding. You can control the spice levels and adjust the creaminess to your liking. It’s also a great way to enjoy a wholesome vegetarian meal that is packed with protein and flavour. Plus, cooking at home means no preservatives or artificial additives—just fresh, natural ingredients.
If you want to explore traditional Indian recipes with a twist, Dahi Wale Chole is a must-try. Its creamy, tangy, and spicy flavours make it a delicious dish for any occasion. Whether you’re cooking for yourself, family, or friends, this dish will impress with its rich taste and comforting texture. Give it a try, and enjoy a hearty bowl of wholesome Indian goodness!
Bring home the magic of traditional taste with our Chole Masala!
Dahi Wale Chole
Ingredients
- ½ cup chickpeas
For grinding
- 1 cup of curd/yoghurt
- ½ tbsp ginger garlic paste
- 1 green chilli
- 8-10 cashews
- ¼ tsp turmeric powder
- 2 tsp kashmiri chilli powder
- 1 tsp coriander powder
- ½ tsp jeera powder
- Water as needed
For the gravy
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 tomato
- 1 tsp garam masala
- 1 tsp sugar
- Fresh cream
- Kasuri methi leaves
- Salt
- Coriander leaves for garnish
Instructions
Prepare the Chickpeas:
- Soak ½ cup chickpeas overnight. Drain and pressure cook them with some salt and water until they are soft and tender. Set aside.
Make the Masala Paste:
- Soak the cashews in warm water for 15-20 minutes.
- In a blender, add 1 cup curd (yoghurt), 1 green chilli, ½ tbsp ginger-garlic paste, 8-10 soaked cashews, ¼ tsp turmeric powder, 2 tsp Kashmiri chilli powder, 1 tsp coriander powder, and ½ tsp cumin (jeera) powder. Add a little water and blend everything into a smooth, creamy paste. Keep it aside.
Cook the Gravy:
- Heat 3 tablespoons of oil in a pan. Add 1 teaspoon cumin seeds and let them crackle. Add 1 chopped tomato and cover the pan. Cook until the tomatoes become soft and mushy.
- Simmer the flame and pour the prepared curd and spice paste into the pan. Add water as needed to get a smooth gravy consistency. You can use the water from the cooked chickpeas to adjust the gravy’s consistency.
- Cover and cook on medium heat for 5 to 10 minutes, stirring occasionally, until the oil starts separating from the masala.
- Add the cooked chickpeas to the gravy. Mix in a spoonful of fresh cream, 1 teaspoon of sugar, 1 teaspoon garam masala, and some crushed Kasuri methi leaves. Cover again and cook for another 5 minutes so all the flavours blend well.
Garnish and Serve:
- Turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot with roti, naan, or rice.
Frequently Asked Questions
Dahi Wale Chole are chickpeas cooked in a creamy yoghurt-based gravy, flavoured with spices, tomatoes, and fresh cream.
Yes, you can use canned chickpeas to save time. Just rinse them well before adding to the gravy.
Use fresh, thick yoghurt and cook the gravy on medium to low heat. Also, adding yoghurt gradually and stirring continuously helps avoid curdling.
They go well with roti, naan, paratha, or steamed rice.
The spice level can be adjusted by reducing or increasing the green chillies and Kashmiri chilli powder according to your taste.
Yes, it tastes even better the next day as the flavours develop more. Just store it in the refrigerator and reheat before serving.
Share Your Creations and Connect with Me on Social Media!
Have you tried this recipe? Don’t forget to tag me with your pictures on Instagram – I love to see your creations! 💕 Also, be sure to comment and rate below! Follow me on social media:
1 thought on “Dahi Wale Chole”