Chola
Chola is an essential part of iftar during Ramadan. Here is how to cook it.
- Serves 4
- 40 min
- April 21, 2020
Ingredients
- Dried yellow peas (chola) (1 cup)
- Onions (2)
- Potato (1)
- Ginger paste (1 teaspoon)
- Garlic paste (1 teaspoon)
- Green cardamom (3)
- Cinnamon (3 pieces)
- Cloves (3)
- Salt (to taste)
- Cilantro (for serving)
- Green chilies (2–3)
- Oil (as needed)
Method
- Soak the chola overnight in water — I usually soak them for 24 hours. Drain, rinse, and boil in fresh water until tender. Chola takes a long time to cook, so plan accordingly. Separately, boil potato cubes until soft.
- Heat oil in a pan and add chopped onion. When the onion begins to soften, add all the spices except the green chilies and cilantro. Add a little water if needed so the spices do not burn. Add the boiled potato and chola. Cook for 10–12 minutes, then add the green chilies and cook 2–3 minutes more. Sprinkle with cilantro just before serving.