How to make Kale Chholay - Chholay cooked with Indian spices and darkly roasted cumin powder.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Tea leaves (चाय की पत्ती )

Cuisine : Punjabi

Course : Main Course Vegetarian

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Kale Chholay Recipe Card

Kale Chholay

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Kale Chholay checkout Jain Punjabi Chole, Chana Pindi, Chole Chana Dal, Sindhi Chana . You can also find more Main Course Vegetarian recipes like Mirchi Ka Salan, Shaam Savera, Aloo Chole, Dahi ki Sabzi.

Prep Time : 1-2days

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kale Chholay Recipe

  • Chickpeas (kabuli chana) soaked overnight 1 cup

  • Tea leaves 2 teaspoons

  • Salt to taste

  • Olive oil 1 tablespoon

  • Onion 1 medium

  • Cumin seeds 1 teaspoon

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Coriander powder 2 teaspoons

  • Cumin powder 1 teaspoon

  • Chana masala 2 teaspoons

  • Red chilli powder 1 teaspoon

  • Cumin powder roasted 1 teaspoon

  • Fresh coriander leaves a few


Step 1

Drain and pressure cook the chana with 3½ cups water, salt and the tea leaves tied in a piece of muslin cloth for 6-8 whistles. Drain and reserve the cooking liquour. Heat olive oil in a non stick pan. Chop onion. Add cumin seeds to the pan and when they change colour, add onion and sauté.

Step 2

Add ginger paste, garlic paste and a little water and sauté for 1-2 minutes. Add coriander powder, cumin powder, chana masala, red chilli powder and mix. Add chana and some cooking liquour, salt and mix. Cover and cook for 10 minutes on medium heat.

Step 3

Add darkly roasted cumin powder and mix. Transfer into a serving bowl, garnish with coriander leaves and serve hot with bhature.