Chhole with turmeric cumin rice and creamy cilantro chutney

Here’s my take on a North Indian classic: chhole! It consists of chickpeas cooked in a spicy tomato curry. I served it on a simple turmeric cumin rice and plated it with creamy cilantro chutney, chaat masala, black salt, and marigold petals. The recipe itself is quite straightforward so give it a try! If you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂

ingredients

3-4 servings

for chhole:

1 tablespoon grapeseed oil (or cooking oil of choice)

1 teaspoon cumin seeds

1 1/2 teaspoons grated ginger

1 teaspoon cumin coriander powder

1 1/2 teaspoons garam masala

1/2 teaspoon turmeric

1/2 teaspoon cayenne powder (or to taste)

1 teaspoon paprika (optional)

1 bay leaf

1 cup finely chopped cabbage

1 can (14.5 oz) crushed tomatoes (I used fire roasted tomatoes for additional flavor. Of course, use fresh if available!)

1/2 teaspoon lemon juice

1/2 – 1 teaspoon agave nectar (or sweetener of choice, optional)

1 can chickpeas (rinsed and drained)

1 cup water (plus more as needed)

salt to taste

for rice:

3/4 cup basmati rice

1 teaspoon cumin seeds

1 teaspoon turmeric powder

for creamy cilantro chutney:

1/4 cup soaked raw cashews

1 teaspoon lemon juice

1 teaspoon chaat masala (optional, but great in this!)

1/4 cup water (more or less depending on desired consistency)

3 tablespoons chopped cilantro

method

begin preparing the chhole by heating cooking oil to medium heat. add the cumin seeds and cook until they start to brown. add the ginger, cumin coriander powder, garam masala, turmeric, cayenne, paprika, and bay leaf and stir for about 30 seconds. add the chopped cabbage and cook until soft. add the can of crushed tomatoes and cook for a few minutes or until the mixture resembles a thick paste and oil begins to separate. blend half the mixture at this point and add back to the pan (this is an optional step). add the lemon juice, agave, chickpeas, and water next. stir until well combined, cover, and cook for about 5-10 minutes or until the chickpeas are cooked to desired tenderness. season with salt to taste.

prepare the rice according to package instructions with turmeric and cumin seeds. for the creamy cilantro chutney, simply blend together the soaked cashews, lemon juice, chaat masala, water, and chopped cilantro until smooth.

plate the chhole with rice and creamy cilantro chutney and enjoy!

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