There are three original rice based, pre-plated, combos loved by Punjabis worldwide; Rajma Chawal, Chole Chawal and Kadhi Chawal. As far as the birth of pre-plated Punjabi meals go, these three can be considered as the trend setters and the segment leaders. Punjabis are essentially wheat eaters and in most of Punjabi households, rice was made once or twice a week at the most. On the days when rice was served it was invariably served with either one of the three; Chole, Rajma or Kadhi. However things have changed and quite a few Punjabi households eat more Pizza and Pasta than an average Italian would eat in Italy. To the credit of this trio, as and when Punjabi’s eat rice, it has to be with one of these three.
Rice in this combo is plain and simple boiled rice or “Jeera rice,” it is the chole which will require your cooking skills. If you are good at your understanding of “Khada Masalas” you would definitely like to opt for them. Those not comfortable with khada masalas can opt for any good brand of Punjabi Chole/ Channa Masala.
The essential vegetables, spices and herbs you will need to make the masala for the chole are:
- Sun-dried Ginger Sticks
- Coriander Seeds
- Green Cardamoms
- Big Black Cardamom
- Cloves
- Bay Leaf
- Fennel Seeds
- Dried Mango Powder
- Black Rock Salt
- Cinnamon Sticks
- Cumin Seeds
- Dried Pomegranate Seeds
- Mace
- Peppercorns
- Dried Red Chillies
I am not outlining a detailed recipe here, there are tons around. If you keep this list of masalas handy, it will work wonders with almost any recipe for preparing chole. Enjoy!
