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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Achari Chole

    Published: May 23, 2022 | Last Updated On: Jan 20, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Achari Chole

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    Achari Chole is an Indian curry where chickpeas are cooked in spicy and tangy curry flavored with pickling spices. Here is how to make these (vegan, gluten-free).

    Here are some more chole recipes that you may like – Chole, Palak Chole, Amritsari Chole, Chana Madra, and Chana Masala.

    Achari chole served in a bowl.
    Jump to:
    • About Achari Chole
    • Ingredients
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Achari Chole

    Achari Chole is a spicy and tangy North Indian curry recipe where chickpeas are cooked with onions, tomatoes, and achari masala (Indian pickling spice mix).

    This curry is quite easy to make, delicious, and comes together quickly.

    Serve it for weekday meals, and brunches, or pack it for lunch box with poori, paratha, or steamed rice with a side of sliced onions.

    This curry is vegan and gluten-free and the recipe can be easily doubled or tripled.

    Ingredients

    For Achari Masala

    Achari Masala is nothing but a mix of spices used to make Indian-style pickles.

    I like to make my own pickle masala at home as it tastes the best. To make it, you will need mustard seeds, whole coriander seeds, cumin seeds, fennel seeds (saunf), fenugreek seeds (methi dana), nigella seeds (kalonji), carom seeds (ajwain), and dry red chilies.

    You can check out my detailed Achari Masala recipe here.

    If you are short on time, you can even use store-bought masala.

    For The Curry

    To make the achari chole curry, you will need mustard oil, dry chickpeas (chole), onions, ginger garlic paste, fresh tomatoes, spice powders like cumin powder, dry mango powder (amchoor), Kashmiri red chili powder and salt, and cilantro (fresh coriander leaves).

    I will recommend using mustard oil for this recipe, as it adds a pungent taste that compliments the other flavors of the curry really well. If it’s not available, then use vegetable oil in its place.

    For that extra pickle flavor, add a little masala from the ready pickle in the curry. It is optional but adds a great flavor. I prefer to use masala from mango pickle but you can use masala from any pickle that you have handy at home.

    Serving Suggestions

    Achari Chole can be served with phulka, tawa paratha, naan, garlic naan, kulcha, poori, or lachha paratha.

    It also tastes great with simple steamed rice, jeera rice, matar pulao, or any other lightly spiced pulao.

    Storage Suggestions

    Achari Chole will easily last for about 3-4 days when stored in an airtight container in the fridge. Reheat in a pan or microwave until nice and warm before serving.

    You can also adjust the consistency by adding hot water if the curry becomes thick after refrigeration.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Achari Chole is an Indian curry where chickpeas are cooked in spicy and tangy curry flavored with pickling spices. Here is how to make these (vegan, gluten-free).

    Achari Chole Recipe

    Achari Chole is an Indian curry where chickpeas are cooked in spicy and tangy curry flavored with pickling spices. Here is how to make these (vegan, gluten-free).
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Soaking Time: 8 hours
    Total Time: 9 hours 10 minutes
    Servings: 4 people
    Calories: 183kcal
    Author: Neha Mathur

    Ingredients 

    For Achari Masala

    • 1 teaspoon mustard seeds (sarson)
    • 1 tablespoon whole coriander seeds (dhania)
    • 1 teaspoon cumin seeds (jeera)
    • 1 teaspoon fennel seeds (saunf)
    • ½ teaspoon fenugreek seeds (methi dana)
    • ½ teaspoon nigella seeds (kalonji)
    • ½ teaspoon carom seeds (ajwain)
    • 2-3 whole red chilies

    For The Curry

    • 1 cup dry chickpeas (chole)
    • 4 tablespoons mustard oil (or vegetable oil)
    • 2 cups chopped onions
    • 2 teaspoons ginger garlic paste
    • 1 cup chopped tomatoes
    • ½ teaspoon roasted cumin powder
    • 2 teaspoons dry mango powder (amchoor)
    • 2 teaspoons Kashmiri red chili powder
    • 1 teaspoon salt (or to taste)
    • 1 tablespoon masala from ready pickle
    • 1 tablespoon chopped cilantro (fresh coriander leaves)
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    Instructions

    Cook The Chickpeas

    • Wash the chickpeas and soak them in 3-4 cups of water for 6-8 hours.
    • Drain the water and rinse the chickpeas with fresh water once again.
    • Add the chickpeas to a pressure cooker with 3 cups of water and 2 teaspoon salt.
    • Pressure cook for 1 whistle on high heat. Then reduce the heat to low and cook for 15 minutes.
    • Remove the cooker from the heat and let the pressure release naturally.
    • Open the lid of the cooker and set it aside.
    • Note – You can also cook the soaked chickpeas in an instant pot. Add them to an instant pot with water and salt. Press PRESSURE COOK and set the timer to 15 minutes.
    • Once the timer goes off, do 10 minute NPR followed by QPR. Open the lid and set aside.

    Make Achari Masala

    • Dry roast the ingredients to make achari masala in a pan over medium heat until slightly browned and fragrant. Stir frequently while roasting.
    • Remove the pan from the heat and let the ingredients cool down for 10 minutes.
    • Add the ingredients to a grinder and grind to make a coarse powder.

    Make The Curry

    • Heat mustard oil in a pan over medium-high heat.
    • When the oil is hot, add onions and fry till the onions are pink in color (4-5 minutes), stirring frequently.
    • Add ginger-garlic paste and fry till onions are golden brown in color (5-6 minutes).
    • Add tomatoes and cook for a minute.
    • Add the achari masala, roasted cumin powder, dry mango powder, salt, and Kashmiri red chili powder.
    • Fry the masala for about 2 minutes, till oil starts to come on the sides of the pan.
    • Add little water if required.
    • Add the cooked chickpeas along with the water in which they were cooked to the pan.
    • Add 1 cup of water and mix well.
    • Reduce the heat to low.
    • Cover the pan with a lid and cook for 10-15 minutes.
    • Add masala from pickle and cook for another minute.
    • Check for salt and add more if needed.
    • Garnish with cilantro and serve hot.

    Notes

    You can use canned boiled chickpeas to make this curry too.

    Nutrition

    Calories: 183kcal | Carbohydrates: 12g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 24mg | Potassium: 225mg | Fiber: 3g | Sugar: 5g | Vitamin A: 607IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg
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      Recipe Rating




    1. Meg @ Noming thru Life

      June 12, 2015 at 11:31 pm

      I’ve never heard of this dish before, which is a real shame because it looks and sounds super delicious! New food/recipe to try – check! 🙂

      Reply
      • msnehamathur

        June 13, 2015 at 2:10 am

        Do give it a try Meg. I am sure you will love it.

        Reply
    2. Puneet

      May 17, 2020 at 1:29 pm

      5 stars
      Made this today. Enjoyed it with your dahi poori. Different from the regular punjabi chhole but very tasty nevertheless. Will make again

      Reply
      • Neha Mathur

        May 18, 2020 at 4:56 am

        Thanks 🙂

        Reply

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