Curried whole brown chickpeas (Chole) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 73) by Yamuna Devi

  • coriander leaves
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute dried chickpeas for kala chana, vegetable oil mixed with butter for ghee, lemons juice for amchoor, parsley for coriander leaves, and limes for lemons. Kala chana must soak in water 8 hours to overnight.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Griddle-baked paper-thin whole wheat bread (Phulka); Deep-fried leavened bread (Bhatura); Zesty mashed potatoes (Aloo bharta); Mashed potato balls with horseradish (Masala aloo bharta); Baked eggplant purée with seasoned yogurt (Baigan bharta); Butternut squash purée with coconut (Kaddu bharta); Buttery sweet potato purée with tomato bits (Shakarkand bharta); Pan-fried baby eggplants stuffed with almond grounds (Badaam bhara baigan); Tart cream (Khatte malai)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried chickpeas for kala chana, vegetable oil mixed with butter for ghee, lemons juice for amchoor, parsley for coriander leaves, and limes for lemons. Kala chana must soak in water 8 hours to overnight.

  • jenburkholder on October 20, 2020

    This is good, but wow it is strong, and that's coming from someone who loves spices. Maybe we over-measured / undershot the amount of chickpeas, but it's extremely well-spiced and needs lots of rice or bread to balance it out. Might make again, but there are recipes out there that I prefer for kala chana.

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