Dairy-Free Chola (Chole Masala)

Dive into the rich and aromatic flavors of Dairy-Free Chola (Chole Masala), a plant-based Indian classic that's perfect for any meal. Made with tender, protein-rich chickpeas simmered in a spiced tomato and onion gravy, this recipe is entirely free of dairy, making it ideal for vegans and those with dietary restrictions. The addition of warming spices like garam masala, cumin, and coriander, coupled with a touch of fresh lemon juice and vibrant cilantro, creates a dish that’s as nutritious as it is satisfying. With simple ingredients and a straightforward cooking process, this crowd-pleaser pairs beautifully with rice or flatbreads like roti and naan. Whether you're looking for a comforting weeknight dinner or a flavorful dish to impress guests, this dairy-free chola is sure to become a favorite!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 250 grams dried chickpeas
• 1 large onion
• 2 large tomato
• 1 inch piece ginger
• 3 cloves garlic cloves
• 1 whole green chili
• 2 tablespoons cooking oil
• 1 teaspoon cumin seeds
• 1 whole bay leaf
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 750 milliliters water
• 2 tablespoons fresh coriander leaves
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the dried chickpeas thoroughly, and soak them in enough water to cover them overnight or for at least 8 hours.

Step 2

Drain and rinse the chickpeas again. In a pressure cooker or a large pot, add the soaked chickpeas and 750 milliliters of water. Cook for about 25-30 minutes in a pressure cooker (or until soft) or 1 hour in an open pot.

Step 3

While the chickpeas are cooking, finely chop the onion, tomatoes, ginger, and garlic. Slit the green chili lengthwise.

Step 4

Heat the cooking oil in a large pan over medium heat. Add the cumin seeds and bay leaf, and sauté for about 30 seconds until they are aromatic.

Step 5

Add the chopped onions and sauté them until they are golden brown.

Step 6

Add the ginger, garlic, and green chili to the pan. Sauté for another 2-3 minutes until the raw smell of the garlic disappears.

Step 7

Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes become soft and the oil starts to separate from the mixture, about 5-6 minutes.

Step 8

Add the cooked chickpeas along with their cooking water to the pan. Stir well and let it simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.

Step 9

Mix in the garam masala and adjust the seasoning if necessary.

Step 10

Garnish with freshly chopped coriander leaves and a squeeze of lemon juice before serving.

Step 11

Serve the Dairy-Free Chola hot with rice, roti, or naan.

Nutrition Facts

Serving size	(1676.8g)

Amount per serving	% Daily Value*
Calories	1469.0

Total Fat 46.4g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 5947.3mg	0%
Total Carbohydrate 220.8g	0%
Dietary Fiber 53.6g	0%
Total Sugars 68.5g
Protein 56.9g	0%

Vitamin D 0IU	0%
Calcium 499.3mg	0%
Iron 23.9mg	0%
Potassium 3525.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.3%

Protein: 14.9%

Carbs: 57.8%