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Photo of Dill Wale Chole by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter

Dill Wale Chole

Jaideep Singh (Jai Ki Rasoi Se)
60 minutes
Prep Time
60 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Dill Wale Chole RECIPE

Chickpeas or Kabuli Chana contain significant amounts of fiber, which helps to lower the total amount of cholesterol in the blood. Thereby decreasing the risk of heart disease. This can be included in you diet which can greatly contribute to weight loss. Drinking water boiled with chickpeas helps in reducing appetite. Using such healthy ingredient in "Jai Ki Rasoi Se" and made "Dill Wale Chole". This dish goes very well when served with any Indian bread or Flavored Rice.

Recipe Tags

  • Veg
  • Easy
  • Kitty Parties
  • North Indian
  • Boiling
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 10

  1. Chick Peas (Kabuli Chana) - 250 Grams
  2. Boiled potato (Ubale Aloo) - 2 Medium Size
  3. Roughly Chopped tomato (Kate Tamator) - 2 Medium Size
  4. Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon
  5. coriander Powder (Dhaniya Powder) - 1 Table Spoon
  6. Chole masala - 1 Table Spoon
  7. Cumin Powder (Jeera Powder) - 1 tea Spoon
  8. Whole Spice Powder (Garam Masala Powder) - 1 tea Spoon
  9. Dry Mango Powder (Aamchoor Powder) - 1 Table Spoon
  10. Dry Fenugreek Leaves Powder (Kasuri Methi Powder) - 1 tea Spoon
  11. Dry Pomegranate Powder (Anaar Dana Powder) - 1 tea Spoon
  12. Cumin Seeds (Jeera) - 1 tea Spoon
  13. Carom Seeds (Ajwain) - 1 tea Spoon
  14. Caraway Seeds (Shah Jeera) - ½ tea Spoon
  15. Green cardamom (Hari Elaichi) - 3 to 4
  16. Black cardamom (Kali Elaichi) - 3 to 4
  17. cloves (Laung) - 3 to 4
  18. cinnamon (Dal Chini Patta) - ½ inch 2 to 3
  19. Bay Leave (Tej Patta) - 2 to 3
  20. tea Leafs (Chaipatti) - 1 tea Spoon
  21. Turmeric Powder (Haldi Powder) - 1 tea Spoon
  22. Rock Salt (Kala Namak) - 1 tea Spoon
  23. Coarsely Grinded garlic (Dardara Kuta Lasoon) - 1 Table Spoon
  24. Slit Green Chillies (Kati Hari Mirch) - 5 to 6
  25. Oil - As Per Requirement


  1. Soak chick peas by adding soda bi-carbonate over night or 6 8 hours before preparation. In a cotton cloth add tea leave, caraway seeds, green & black cardamom, cloves, bay leaves and cinnamon. Make a small potali and keep it aside
  2. Add soaked chick peas in pressure pan or cooker along with the potali. Add sufficient water and mix all
  3. Pressure cook chick peas till you get 4 to 5 whistles. Switch of the gas and allow the pressure to get subsidize
  4. Discard the potali and drain out the water from the boiled chick peas, Keep it aside, which can be used later. Add all dry powders like red chilli, coriander, cumin, whole spice, dry mango, chole masala, dry fenugreek leave, dry pomegranate, rock salt, turmeric powder. Season with salt according to taste to the boiled chick peas
  5. Heat oil in a pan or kadai, once the oil is hot add coarsely grinded garlic, cumin & carom seeds and slit green chillies. Cook till the garlic turns golden brown
  6. Add the tempering over the boiled chick peas. Mix and cook till the oil get separated from the masala
  7. Add the boiled water of the chick peas as per your requirement. Mix all and cook for 2 to 3 minutes or till oil get separated
  8. Add boiled potatoes and tomatoes. Mix all and cook for another 2 minutes
  9. Now the dish is ready to be serve with any Indian bread or flavored rice

Reviews (1)  

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Seema Sharma
Seema Sharma   Jun-12-2018

Perfect recipe.

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