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Dahi wale chole, Chole, Dahi

Dahi Wale Chole

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Dahi Wale Chole are chickpeas cooked in a creamy, spiced yoghurt-based gravy with tomatoes, spices, and fresh cream. They’re simmered until flavourful and garnished with coriander, perfect to enjoy with roti, naan, or rice.
Course Dinner, Lunch, Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author sumisculinarynotes

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.