Punjabi chhole with rice is a simple and filling meal that works well for daily lunch boxes for children. The chickpeas are cooked slowly with onions, tomatoes and basic spices until they turn soft and flavourful. Plain rice is served along with it to complete the meal. This combination stays fresh for hours and is easy to pack, eat, and enjoy later in the day.
Punjabi chhole rice is a meal that many parents depend on when they want something hearty and reliable for lunch boxes. It is cooked often at home because the ingredients are common and the method is familiar. The dish does not require special preparation, but it still gives a proper meal that feels complete. When packed in a tiffin box, it holds well and tastes good even after a few hours.
The chhole is made using dried chickpeas that are soaked and then cooked until soft. This step is important because well cooked chickpeas absorb spices better and remain soft when eaten later. If chickpeas are undercooked, they feel hard and can be difficult to chew. Cooking them properly at the start helps the rest of the dish come together smoothly and makes it more suitable for children.
The gravy for Punjabi chhole is made using onions, tomatoes, ginger and garlic along with simple spices. The onions are cooked until they soften and turn light brown. Tomatoes are added and cooked until they lose
Read MoreWash the dried chickpeas thoroughly and soak them in enough water overnight. This helps the chickpeas soften and cook evenly the next day.
Drain the soaked chickpeas and add them to a pressure cooker with fresh water and salt. Cook until the chickpeas are soft but still hold their shape. Keep them aside once done.
Wash the rice well until the water runs clear. Cook the rice with water and a small pinch of salt until the grains are soft and separate. Fluff gently and keep aside.
Heat oil in a pan and add cumin seeds and bay leaf. Let the cumin seeds crackle slowly in the oil.
Add chopped onions and cook until they turn soft and light brown. Add ginger garlic paste and cook until the raw smell goes away.
Add chopped tomatoes and cook until they soften and blend into the onion mixture. The mixture should look cooked and slightly thick.
Add turmeric powder, red chilli powder, coriander powder and chhole masala. Mix well and cook for a minute so the spices release flavour.
Add the cooked chickpeas along with some of the cooking water. Mix everything well and let the chhole simmer for ten to fifteen minutes.
Check the salt and consistency. Add water if the gravy feels too thick. Turn off the heat and add chopped coriander leaves.
Allow the chhole and rice to cool slightly before packing them into a tiffin box.
Canned chickpeas can be used, but dried chickpeas give a better texture and taste when cooked slowly.
This dish stays good for several hours and reheats well, which makes it suitable for tiffins.
They can be packed together or separately depending on preference and container space.
The spice level is moderate and can be adjusted by reducing or increasing chilli powder.
The chhole can be cooked a day earlier because it tastes better after resting, while rice is best cooked fresh.
Keep enough gravy and avoid cooking the chhole for too long after adding the chickpeas.
The chhole can be frozen and reheated, but rice should be cooked fresh for best results.
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