When it comes to North Indian cuisine, there’s a world of rich and vibrant flavours waiting to be explored. Chhole (chickpeas) feature in many dishes in most households. Chhole curry paired with rice or dry chhole paired with bhature, these humble ingredients can be fashioned into a range of delectable dishes. You can enjoy chhole in different ways, but one dish that may not be too common but is worth trying is Peshawari Chhole. Originating from the region of Peshawar, which is now a part of Pakistan, this dish has made its way into Indian kitchens, bringing with it a burst of spices and aromas. Here, you can learn how to prepare this mouthwatering Peshawari Chhole recipe right in the comfort of your own home.
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How Is Peshawari Chhole Different From Regular Chhole
Peshawari Chhole and regular Chhole Curry differ in their regional origins, spice levels, spice blends, ingredients, and cooking techniques. Peshawari Chhole is a delightful chickpea curry that brims with robust flavours. The star of this recipe, of course, is the humble chickpea, which transforms into a culinary masterpiece when paired with an array of spices and herbs. What makes this dish stand out is its high heat level. This chhole recipe is delightfully spicy, just the way we like our food.
In contrast, the regular Chhole Curry, a North Indian dish, offers a milder flavour profile, typically starting with a simpler onion-tomato base, and garnished with yoghurt and pickles.
Also Read: 5 Of The Most Rich And Robust Lahori Recipes That You Must Try
Peshawari Chhole Recipe | How to Make Peshawari Chhole:
Step 1: Preparing the Chickpeas
It is important to soak the chickpeas and chana dal overnight or for at least 6-8 hours in plenty of water. This helps the chickpeas cook faster later. Rinse them thoroughly before cooking.
In a pressure cooker or a large pot, add the soaked chickpeas, enough water to cover them, and a pinch of salt. Cook until the chickpeas and dal are soft and easily mashable. Drain the cooked chickpeas.
Step 2: Making the Peshawari Chhole
Saute cumin seeds in oil, then saute onions, garlic, ginger, green chillies, and tomatoes. Stir in all the spices. Add the cooked chickpeas and mix them with the spicy tomato mixture. Add boiled chickpeas and dal, add enough water, and cook well.
Step 3: Serving Your Peshawari Chhole
Once the chickpeas are well-cooked and the gravy has thickened, your Peshawari Chhole is ready to be served. Don’t forget to serve them with a garnish of fresh coriander leaves for a burst of colour and flavour, onion slices for extra crunch, and a lemon wedge for some tanginess.
Peshawari Chhole pairs wonderfully with steamed rice, naan, or roti. Enjoy the culinary delight!