| Prep: 12 hours (overnight soaking) | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 267 | 10g | 1.5g | 37g |
| sugars | fibre | protein | salt |
| 5g | 8g | 12g | 0.4g |
One dish that commands my admiration in the sphere of aromatic, healthy, and undoubtedly tasty meals is the Indian Chole with Bay Leaf and Spices. Strikingly robust in its flavors, this dish remains one of my major culinary fascinations since my first encounter with it. Together, we’ll explore why this fruit-based recipe is such a beloved member of my culinary repertoire, taking us on a sensory journey from Atlanta to Nigeria and across the Indian subcontinent.
Flavor Unparalleled: The Spice Blend
Harmonizing varying layers of taste has always been the essence of my Afro-Southern fusion adventures. Yet, the Indian Chole with Bay Leaf and Spices transcends the ordinary by fusing elements of bitterness, pungency, and tanginess with a fragrant undercurrent. A showstopper in this dish is amchur or dry mango powder, a common ingredient in Indian cuisine that adds a surprising tartness, synergizing perfectly with the dish’s warm, spicy notes.
Nutritional Cornucopia: From Chickpeas to Spices
Beyond the riot of flavors, the Indian Chole with Bay Leaf and Spices is a reservoir of nutrition. Riding high on protein-rich chickpeas, the meal also promisingly incorporates an impressive mix of spices. For reference, turmeric and cumin seeds are known for anti-inflammatory properties, while coriander may lower blood sugar.
Moreover, the dish ticks off the health boxes without inhibiting the gastronomical delight it brings, making it a perfect fit, whether you are on a strict diet or just craving something deliciously different.
In the Company of Other Delectable Dishes
Befitting the sharing culture that I adore both in Southern and Nigerian hospitality is the Indian Chole with Bay Leaf and Spices’ versatility. It pairs remarkably well with a range of breads, particularly Indian Naan, making it a gratifying centerpiece of your food spreads.
One will also find cues of similarity with familiar dishes. Echoing the texture of a Mexican chili, one could easily serve the Chole in a taco shell for an all-new fusion experiment. Elsewhere, the dish might remind you of a chunky hummus – a testament to the near universal appeal of chickpeas.
In conclusion, it’s the Indian Chole with Bay Leaf & Spices’ ability to strike a balance between health, taste, and hearty comfort that endears it to me. Whether it’s family dinner, a weekend treat, or an invitation to reminisce about my multicultural roots, one thing is certain – this dish never disappoints.
What You’ll Need
- 2 cups of chickpeas, soaked overnight
- 2 bay leaves
- 1 teaspoon of cumin seeds
- 2 onions, finely chopped
- 1 tablespoon of ginger-garlic paste
- 2 green chilies, finely chopped
- 1 large tomato, finely chopped
- 2 teaspoons of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of garam masala powder
- 1 teaspoon of amchur (dry mango) powder
- 2 tablespoons of oil
- Salt, as per taste
- 4 cups of water
- 1 handful of fresh cilantro, finely chopped for garnishing
Method
Step One
Soak the chickpeas for at least 8 hours or leave them overnight in water. The chickpeas will double in size after soaking, so ensure that you use a large enough bowl.
Step Two
After the chickpeas have been soaked, drain the water and transfer them to a large pot. Add four cups of water to the pot and bring to a boil. Once boiling, reduce the heat and allow the chickpeas to simmer until they become soft. This process will take approximately an hour.
Step Three
While the chickpeas are boiling, you can begin to prepare the onions, green chilies, and tomato. Finely chop the onions, green chilies, and tomato, and keep aside.
Step Four
Heat two tablespoons of oil in a pan over medium heat. Add cumin seeds and bay leaves and let them crackle for a few seconds. Once they release a fragrant aroma, add the chopped onions into this pan and fry until they turn golden brown. Add ginger-garlic paste and cook for another 2 minutes.
Step Five
Next, add chopped green chilies and the finely chopped tomato to the pan. Cook the mixture until it becomes mushy, then add coriander powder, turmeric powder, red chili powder, garam masala powder, and amchur powder. Cook this spice mixture for 2-3 minutes.
Step Six
Once the chickpeas are cooked, add them to the pan with the spices. Add salt as per taste and gently mix everything together so that the chickpeas are well-coated with the masala. Let it simmer for around 15 minutes so that all the flavors blend together.
Step Seven
Finally, garnish the dish with a handful of finely chopped cilantro before serving. Enjoy this flavorful Indian Chole as is, or serve with rice or flatbreads.
