Nut-Free Chola (Chole Masala)

Dive into the rich, comforting flavors of Nut-Free Chola (Chole Masala), a classic North Indian chickpea curry reimagined for those with nut allergies. This vibrant, plant-based dish blends tender chickpeas simmered in an aromatic tomato-onion gravy infused with bold spices like garam masala, cumin, and coriander. A unique twist is the use of a black tea bag during cooking, which imparts a subtle depth and traditional touch to the dish. Ready in just over an hour (after soaking the chickpeas), this wholesome recipe is naturally gluten-free, bursting with protein, and perfect for pairing with steamed rice or soft, pillowy naan. Garnished with fresh cilantro and a squeeze of lemon, it’s a hearty, nut-free meal that’s perfect for weeknight dinners or festive gatherings.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 1 cup dried chickpeas
• 3 cups water
• 1 black tea bag
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 cup tomato puree
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon salt
• 0.25 cup fresh cilantro, chopped
• 1 lemon, cut into wedges

Directions

Step 1

Rinse and soak the dried chickpeas in water overnight or for at least 8 hours.

Step 2

Drain and rinse the soaked chickpeas. Add them to a pressure cooker with 3 cups of water and the black tea bag. Cook for 15-20 minutes or until the chickpeas are tender. Discard the tea bag after cooking.

Step 3

Heat vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

Step 4

Add the chopped onion and sauté until golden brown, stirring frequently.

Step 5

Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Step 6

Add the tomato puree and cook for 5-7 minutes until the oil separates from the mixture.

Step 7

Reduce the heat to low. Add coriander powder, cumin powder, garam masala, red chili powder, turmeric powder, and salt. Stir well to combine.

Step 8

Add the cooked chickpeas along with their cooking liquid to the pan. Stir to coat the chickpeas with the spice mixture.

Step 9

Simmer uncovered for 20-25 minutes on low heat, stirring occasionally, until the gravy thickens and is well infused with the spices.

Step 10

Garnish with chopped fresh cilantro before serving.

Step 11

Serve hot with lemon wedges on the side, along with rice or Indian bread like roti or naan.

Nutrition Facts

Serving size	1479 grams (1479.0g)

Amount per serving	% Daily Value*
Calories	1201

Total Fat 42.10g	54%
Saturated Fat 5.50g	28%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 2536mg	110%
Total Carbohydrate 176.40g	64%
Dietary Fiber 48.30g	173%
Total Sugars 43.40g
Protein 48.60g	97%

Vitamin D 0IU	0%
Calcium 448mg	34%
Iron 24mg	132%
Potassium 3541mg	75%

*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: 29.6%

Protein: 15.2%

Carbs: 55.2%