Dish of the Day: Chola

Chola is everyone’s favorite, especially during winters. You can eat Chola with Bhatoores, Pooris or steamed hot rice as per your liking.  You can make large quantity of Chola in less time if you have lot of guests coming over.



2 cups Chola, soaked at least 6 to 8 hours

Onion 2 (puree)

Tomato 4 to 5 (puree)

Ginger Garlic Paste 1tsp

Green chili paste ½ teaspoon

Zeera ½ teaspoon


Coriander powder 1 teaspoon

Turmeric powder 1/2 teaspoon

Red chili powder (Kashmiri mirch) 1 teaspoon

Zeera powder 1/2 teaspoon

Garam masala *(some black pepper,  bay leaves, star anise, nutmeg and mace, cinnamon and black cardamom)*

Salt to taste

Oil 3 table spoon

Chola masala 1 and ½ tea spoon

Coriander leaves




  1. Take a small piece of muslin cloth and tie all the Garam masala* in it
  2. Boil the tied garam masala with soaked chola
  3. In a heavy bottom pan take oil then put zeera, ginger garlic paste and asofoetoda
  4. Add onion and tomato puree, green chili paste and all other dry masala
  5. Heat should be moderate, cook until oil separates from gravy, keep stirring
  6. Remove muslin containing Garam Masala from boiled chola
  7. Mix content of pan in boiled chola, add the left over water in which you boiled chola to get good texture and flavor in gravy
  8. Cover and cook for sometimes mash some chola to get the perfect texture
  9. Garnish it with lemons, green chili and coriander leaves

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