Dry Chole
Lunch • India
How to Make Dry Chole (Traditional & Healthy Version)
Dry Chole, also known as Sukhe Chole, is a classic North Indian dish brimming with flavor and nutrition. Hailing from the vibrant states of Punjab and Uttar Pradesh, this protein-rich preparation uses kabuli chana (chickpeas) simmered in a fragrant blend of Indian spices. Unlike the gravy version, Dry Chole is a drier, spiced sabzi that pairs beautifully with roti, paratha, or as a filling for wraps. Its tangy, slightly spicy taste is a staple in Indian lunchboxes and is often served during festivals such as Holi and Navratri. This healthy, vegetarian recipe is perfect for those seeking a nutritious yet satisfying meal. With minimal oil and a medley of masalas like amchur and jeera, Dry Chole is both light and filling. It's a favorite across households, often enjoyed as part of a festive thali or a wholesome weekday lunch. Packed with plant-based protein, Dry Chole is ideal for weight-watchers, fitness enthusiasts, or anyone looking to savor authentic Indian flavors without compromising on health. The dish's versatility and ease of preparation make it a beloved choice in North Indian cuisine.
Ingredients(for 1 medium bowl (about 200g cooked chole))
- 1 cup (uncooked) Kabuli chana (chickpeas) (soaked overnight)
- 1 medium, finely chopped Onion (pyaz)
- 1 medium, finely chopped Tomato (tamatar)
- 1 tablespoon Ginger-garlic paste (adrak-lahsun paste)
- 1, finely chopped Green chilli (hari mirch) - optional
- 1/2 teaspoon Cumin seeds (jeera)
- 1 teaspoon Coriander powder (dhania powder)
- 1/2 teaspoon Red chilli powder (lal mirch powder)
- 1/4 teaspoon Turmeric powder (haldi)
- 1/2 teaspoon Garam masala
- 1/2 teaspoon Amchur powder (dry mango powder)
- to taste Salt (namak)
- 1 tablespoon Oil (preferably mustard oil or any neutral oil)
- 2 tablespoons, chopped Fresh coriander leaves (hara dhania) - optional
Instructions
- 1
Rinse and soak kabuli chana overnight in plenty of water. Drain and pressure cook with fresh water and a pinch of salt for 5-6 whistles or until soft but not mushy.
10 minutes (excluding soaking time)
Adding a pinch of ajwain (carom seeds) to the cooker aids digestion.
- 2
Heat oil in a kadhai on medium flame. Add cumin seeds and let them splutter.
2 minutes
Mustard oil gives authentic North Indian flavor; heat till it smokes slightly before adding spices.
- 3
Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and green chilli; cook for 1-2 minutes until raw aroma fades.
5 minutes
Sauté onions on medium flame for even browning and sweetness.
- 4
Mix in chopped tomatoes, turmeric, coriander powder, and red chilli powder. Cook until tomatoes turn soft and oil separates.
4 minutes
Adding a pinch of salt helps tomatoes soften faster.
Why This Dish is Healthy
Dry Chole is a heart-healthy, high-fiber dish that supports weight management and sustained energy levels. Because it's made with whole ingredients, minimal oil, and no heavy cream, it fits perfectly into a balanced Indian diet. Its high protein content helps maintain satiety, making it ideal for lunch and for those looking to maintain or lose weight. Rich in essential nutrients and free from processed ingredients, Dry Chole is a guilt-free way to enjoy authentic Indian flavors.
Dry Chole is a powerhouse of nutrition, thanks to the use of kabuli chana (chickpeas), which are high in plant-based protein and dietary fiber, making it excellent for muscle building and digestive health. The minimal use of oil and absence of cream or butter keeps saturated fat low. Spices like turmeric and coriander add antioxidants and essential minerals such as iron, magnesium, and potassium. The inclusion of tomatoes and onions provides vitamin C, further boosting immunity. This dish is naturally gluten-free and can be made vegan with a simple tweak.
Pro Tips
- 💡Tip 1: Always soak chole overnight for faster cooking and better digestion.
- 💡Tip 2: Use freshly ground spices for maximum aroma and authentic flavor.
- 💡Tip 3: For extra tang, add a dash of lemon juice or extra amchur just before serving.
Storage & Serving
Store leftover Dry Chole in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave, sprinkling a little water if needed to refresh the texture. Avoid freezing as chickpeas may become grainy.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
