Chola and Roti

Introduction

Chola and roti is a straightforward chickpea curry that builds flavor through caramelized onions, tomatoes, and fresh ginger, then finishes with warm spices and coriander. The dried chana dal soaks overnight and pressure cooks until tender, so the bulk of active cooking happens in a single pan where you’ll fry the aromatics, add the cooked dal, and simmer briefly. Serve it hot with naan or roti for a satisfying weeknight meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4

Ingredients

• 250 g dried chana dal
• 2 average-size onions, finely chopped
• Vegetable oil
• 200 g chopped tomatoes
• 5-8 green chiles, finely chopped
• 20 g minced ginger
• 50 g finely-chopped coriander leaves
• Salt to taste
• 1 tbsp pepper
• 1 tbsp red chile powder

Instructions

1. Soak the chana dal in water overnight.
2. Drain the chana dal, and pressure cook them until tender. Drain.
3. Fry the onions in hot oil until golden brown. Add the tomatoes, and fry until the oil separates out.
4. Add chiles, ginger, salt, and drained chana dal. Boil for 1-2 minutes.
5. Stir in pepper and garam masala. Garnish with coriander leaves.
6. Serve hot with naan or roti.

Variations

Spice intensity: If you prefer a milder curry, use 2–3 green chiles instead of 5–8 and reduce the red chile powder to 1 teaspoon. The heat will still be present but won’t overpower the earthy sweetness of the dal.

Tomato swap: Use 1 large fresh tomato, grated, in place of chopped tomatoes for a slightly thinner consistency and brighter flavor. Adjust the cooking time in step 3 if needed so the oil still separates.

Coconut milk addition: Stir in ¼ cup coconut milk after step 4 for a creamier texture and subtle sweetness that balances the spices.

Vegetable boost: Add ½ cup diced carrots or potatoes during step 3 (after the tomatoes fry) and simmer them with the dal for an extra 5 minutes to make the curry more substantial.

Cumin and mustard seeds: Temper ½ teaspoon cumin seeds and ¼ teaspoon brown mustard seeds in the hot oil before frying the onions for an added layer of aromatic flavor.

Tips for Success

Don’t skip the overnight soak. Soaking the chana dal ensures even cooking during pressure cooking and reduces the cooking time significantly. If you forget, a 2-hour soak will work, but overnight is ideal.

Watch for the oil separation. In step 3, fry the onions and tomatoes long enough that you see a thin film of oil pooling around the edges. This indicates the tomatoes have released their moisture and the flavors are concentrated.

Pressure cook the dal properly. Cook until the dal is fully tender and breaks easily when pressed between your fingers. Undercooked dal will remain grainy and won’t absorb the spice flavors well.

Taste and adjust salt at the end. Add salt gradually during cooking and do a final taste check after stirring in the spices, since the salt can concentrate as the curry simmers.

Keep the final boil brief. Once you add the cooked dal in step 4, boil for only 1–2 minutes so the dal stays intact. Prolonged simmering risks turning it mushy.

Storage and Reheating

Store the curry in an airtight container in the refrigerator for up to 4 days. It thickens as it cools, which is normal.

FAQ

Can I use canned chickpeas instead of dried chana dal?

Yes. Use about 500 g of drained canned chickpeas and skip the soaking and pressure cooking steps entirely. Start at step 3, but reduce the final simmer time to 30 seconds since canned chickpeas are already tender.

What’s the difference between chana dal and regular chickpeas?

Chana dal is split and hulled, so it cooks faster and has a softer texture than whole chickpeas. It also absorbs spice flavors more readily. If you only have whole chickpeas, soak and cook them longer—about 45 minutes in the pressure cooker instead of 15–20.

Can I make this without a pressure cooker?

Yes. After soaking overnight, boil the drained dal in fresh water for 45–60 minutes until tender, stirring occasionally and adding more water if needed to keep it submerged. Then proceed with step 3 as written.

Why does the recipe call for two separate additions of spice?

The red chile powder, pepper, and garam masala are added at the end so they bloom in the heat of the hot curry without burning. This preserves their bright flavor and prevents them from tasting ashy.