No Soak Chole Recipe: From weddings and parties to welcoming guests, chickpeas are often included on the menu. The taste of chickpeas with hot bhaturas is a favorite.

An easy way to make chickpeas without soaking

How To Cook Chole Without Soaking: Chole ki sabji is one of the most popular dishes in North India. From weddings to family gatherings, chole is often included on the menu. Chole is best enjoyed with hot bhatura, but it can also be enjoyed with naan, roti, rice, or bread. Making chole at home isn't difficult, but the time required can often be a problem.

In fact, chickpeas are usually soaked overnight before cooking. This allows them to swell and soften quickly in a pressure cooker. The problem arises when you suddenly crave chickpeas or have guests over, and you haven't pre-soaked them. There's no need to wait until the next day. With a simple trick, you can prepare chickpeas without soaking them overnight.

How will chickpeas become soft without soaking?

In this method, instead of soaking the chickpeas in water overnight, they are first boiled in hot water and then immediately cooled. The chickpeas are then cooked in a pressure cooker. This eliminates the need for prolonged soaking, and the chickpea curry can be prepared the same day.

However, how quickly the chickpeas soften can depend on their quality and age. Therefore, after opening the pressure cooker, be sure to press a chickpea. If it presses easily, it's ready to be cooked. If needed, it can be cooked in the pressure cooker for a little longer.

Ingredients for making Chole

For this recipe, take one cup of chickpeas, about one and a half glasses of ice-cold water, one tablespoon of vegetable oil, one teaspoon of cumin seeds, one teaspoon of mustard seeds, two whole red chilies, three cloves, a cinnamon stick, and two bay leaves.

To prepare the masala, combine one teaspoon of finely chopped ginger, two teaspoons of chopped garlic, two green chilies, one cup of finely chopped onions, and two cups of finely chopped tomatoes. Add one teaspoon of turmeric powder, two teaspoons of red chili powder, one tablespoon of coriander powder, and about two teaspoons of salt. You can also add two teaspoons of lemon juice, a little coriander leaves, and butter for flavoring.

First of all, follow this trick.

Place one cup of unsoaked chickpeas in a pressure cooker. Add about half a glass of room-temperature water and a teaspoon of salt. Place the cooker over high heat, uncovered, and bring the water to a full boil.

Let the chickpeas simmer for about 9 to 10 minutes. Then, add about one and a half glasses of ice-cold water. Immediately close the pressure cooker's lid and let the chickpeas cook.

After about 13 to 14 whistles, turn off the heat. Allow the pressure to release naturally and don't try to open the cooker immediately. Once the pressure has completely subsided, open the lid and press a couple of chickpeas. If the chickpeas are soft, you can proceed with the preparation.

How to prepare chickpea masala

While the chickpeas are cooking in the pressure cooker, prepare the masala. Heat a tablespoon of oil in a pan over medium heat. Add cumin seeds, mustard seeds, whole red chilies, cloves, cinnamon, and bay leaves. Add finely chopped ginger, garlic, and green chilies and cook for about a minute. Then, add the finely chopped onion. Cook over medium heat until the onion softens.

Once the onions are soft, add the finely chopped tomatoes. Add turmeric powder, chili powder, coriander powder, and salt to taste, mixing well. Cook the masala over medium-low heat until the tomatoes are completely soft, and the masala begins to release oil.

Now the chickpeas will be ready without soaking.

Once the masala is thoroughly cooked, add the boiled chickpeas to the pressure cooker. Add the remaining water to the chickpeas, as this will help prepare the gravy. Mix everything thoroughly and cook over medium heat for about 6 to 8 minutes. If you prefer a thicker chickpea gravy, you can lightly mash some of the chickpeas with a spoon. Finally, add lemon juice. Butter can also be added for a richer flavor. After turning off the heat, sprinkle finely chopped coriander leaves on top. This way, the chickpea curry is ready without soaking it overnight. It can be served hot with bhaturas, rotis, naan, rice, and yogurt.