Gluten-Free Chola (Chole Masala)

Indulge in the hearty and flavorful delight of Gluten-Free Chola (Chole Masala), a classic North Indian dish made with perfectly tender chickpeas simmered in a rich, spiced tomato gravy. This recipe ensures a gluten-free twist without sacrificing the authentic taste, using naturally gluten-free spices like garam masala and a touch of dried mango powder for a tangy kick. With layers of warm cumin, earthy turmeric, and fiery red chili powder, every bite is a celebration of bold Indian flavors. Ideal for a cozy dinner, serve this vibrant and aromatic curry with gluten-free roti or fragrant basmati rice, and garnish with fresh cilantro and a squeeze of lemon for the perfect finishing touch. Whether you're catering to dietary needs or simply craving a wholesome, comforting meal, this Gluten-Free Chola will be an irresistible addition to your table.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 4

Ingredients

• 1.5 cups Dried chickpeas
• 0.5 teaspoons Baking soda
• 4 cups Water
• 2 tablespoons Oil (canola or vegetable)
• 1 teaspoons Cumin seeds
• 1 large Onion, finely chopped
• 4 Garlic cloves, minced
• 1 tablespoons Ginger, grated
• 2 cups Tomato puree
• 1 Green chili, finely chopped
• 1.5 teaspoons Salt
• 1 teaspoons Red chili powder
• 0.5 teaspoons Turmeric powder
• 1.5 teaspoons Coriander powder
• 1 teaspoons Cumin powder
• 1 teaspoons Garam masala
• 0.5 teaspoons Dried mango powder (amchur)
• 1 tablespoons Gluten-free garam masala
• 3 tablespoons Cilantro leaves, chopped
• 1 Lemon, sliced

Directions

Step 1

Rinse the dried chickpeas well under cold water and soak in enough water to cover them along with baking soda overnight or for about 8 hours.

Step 2

Drain and rinse the soaked chickpeas. Place them in a pressure cooker along with 4 cups of water and pressure cook for 5-6 whistles or until they are tender. Set aside.

Step 3

Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle and become fragrant.

Step 4

Add chopped onions to the pan and sauté until golden brown.

Step 5

Stir in minced garlic and grated ginger, cook for an additional minute until the raw smell disappears.

Step 6

Add the tomato puree and chopped green chili to the pan. Cook until the oil starts to separate from the tomato mixture.

Step 7

Add salt, red chili powder, turmeric powder, coriander powder, and cumin powder. Mix well and cook for another 2-3 minutes.

Step 8

Add the cooked chickpeas along with their stock (cooking water) into the tomato mixture.

Step 9

Stir everything together and let it simmer on low heat for 20-25 minutes until the gravy thickens and flavors meld.

Step 10

Crush a few chickpeas in the gravy to thicken it further if necessary.

Step 11

Stir in garam masala and dried mango powder, and cook for another 2 minutes.

Step 12

Garnish with freshly chopped cilantro leaves.

Step 13

Serve hot with lemon wedges on the side, perfect with gluten-free roti or rice.

Nutrition Facts

Serving size	2102.5 grams (2102.5g)

Amount per serving	% Daily Value*
Calories	1713

Total Fat 50.80g	65%
Saturated Fat 4.70g	24%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 4428mg	193%
Total Carbohydrate 269.90g	98%
Dietary Fiber 71.80g	256%
Total Sugars 69.60g
Protein 73.20g	146%

Vitamin D 0IU	0%
Calcium 634mg	49%
Iron 32mg	180%
Potassium 5595mg	119%

*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: 25.0%

Protein: 16.0%

Carbs: 59.0%